- Nov 7, 2018
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- 2,715
The group I work in is having our holiday lunch today and I wanted to make a dessert and knowing I had made some smoked peanut butter the other day, I wanted a recipe using some of that. After some searching I decided on pb blondies, if you dont know a blondie is between a brownie and a cookie.
Sorry I forgot to take picts of the process but Im not a baker, so was more concerned with following the recipe and not making a post.
Found a recipe I wanted to use and modified it a bit with the smoked peanut butter and you will need:
1/2 cup of unsalted butter, melted
1 cup brown sugar
1/4 cup smoked peanut butter
1/4 regular peanut butter
2 eggs
1 tbsp vanilla
1 1/2 cups ap flour
1 tsp baking soda
1 tsp cornstarch
1 cup of chocolate chips
Preheat oven to 350 f and line an 8"x8" baking dish with parchment paper
Mix melted butter and the two peanut butters and mix till combined, then add brown sugar, eggs and vanilla, mix again till combined
In another bowl mix the flour, baking soda and cornstarch, whisk to combine
Add the dry ingredients to the wet ingredients and fold together. Important to fold and not mix as that can make the blondies tough. Finally fold in the chocolate chips
Add mixture to the baking dish and into the oven for about 25-30 mins, once a toothpick comes out kinda clean (we like our blondies and brownies a bit underdone) let it cool for a bit then remove the blondies from the pan and place on a cooling rack.
Once cooled, cut into pieces and store in a airtight container.
Couple things of note/modifications I made or would like to make on the recipe:
The actual recipe calls for salt but because the peanuts I use to make the peanut butter is already heavily salted, I completely omit the salt.
The original recipe only calls for regular peanut butter but I wanted to use the smoked pb, knowing the smoked pb is a bit thin and didnt want them overly smoky, I mixed the smoked pb and regular pb, that added enough thickness and negates some of the thinness of the homemade pb.
I think the next time I make the recipe, I will brown the butter first before making them, should add a bit of added depth to the final product.
The final product is not overly smoky, you get it on the backend and not smacking you in the face with smoke. Those that have tried them, have enjoyed them, hopefully the coworkers will as well. If not, they will go home with me and get heated and topped with some ice cream and another drizzle of the smoked pb.
Sorry I forgot to take picts of the process but Im not a baker, so was more concerned with following the recipe and not making a post.
Found a recipe I wanted to use and modified it a bit with the smoked peanut butter and you will need:
1/2 cup of unsalted butter, melted
1 cup brown sugar
1/4 cup smoked peanut butter
1/4 regular peanut butter
2 eggs
1 tbsp vanilla
1 1/2 cups ap flour
1 tsp baking soda
1 tsp cornstarch
1 cup of chocolate chips
Preheat oven to 350 f and line an 8"x8" baking dish with parchment paper
Mix melted butter and the two peanut butters and mix till combined, then add brown sugar, eggs and vanilla, mix again till combined
In another bowl mix the flour, baking soda and cornstarch, whisk to combine
Add the dry ingredients to the wet ingredients and fold together. Important to fold and not mix as that can make the blondies tough. Finally fold in the chocolate chips
Add mixture to the baking dish and into the oven for about 25-30 mins, once a toothpick comes out kinda clean (we like our blondies and brownies a bit underdone) let it cool for a bit then remove the blondies from the pan and place on a cooling rack.
Once cooled, cut into pieces and store in a airtight container.
Couple things of note/modifications I made or would like to make on the recipe:
The actual recipe calls for salt but because the peanuts I use to make the peanut butter is already heavily salted, I completely omit the salt.
The original recipe only calls for regular peanut butter but I wanted to use the smoked pb, knowing the smoked pb is a bit thin and didnt want them overly smoky, I mixed the smoked pb and regular pb, that added enough thickness and negates some of the thinness of the homemade pb.
I think the next time I make the recipe, I will brown the butter first before making them, should add a bit of added depth to the final product.
The final product is not overly smoky, you get it on the backend and not smacking you in the face with smoke. Those that have tried them, have enjoyed them, hopefully the coworkers will as well. If not, they will go home with me and get heated and topped with some ice cream and another drizzle of the smoked pb.
