Ingredients:
1 1/2 sticks (3/4 c.) salted butter, melted and cooled plus more for greasing
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. fine salt
1 1/2 c. packed light brown sugar
2 large eggs, beaten
4 tsp. vanilla extract
1 c. peanut butter chips
3/4 c. crushed roasted peanuts
1/2 c. raspberry, strawberry or grape preserves
Directions:
Preheat oven to 350 degrees and set the rack to the middle position. Place 2 overlapping sheets of greased parchment or foil in a 9x13 baking dish, so they form a cross and hang over the ends by at least 1 inch.
Whisk together the flour, baking powder and salt in a small bowl. In another bowl, mix the melted butter and brown sugar until combined. Add in the eggs and vanilla; mix until combined. Add the dry ingredients to the butter mixture and gently fold with a spatula until uniform. Fold in the peanut butter chips and peanuts.
Pour the batter into the baking dish and spoon on the preserves. Using a skewer or knife, make swirly patterns into the batter with the preserves. Bake until the top is shiny and a cake tester comes out clean, 30-35 minutes. Cool in the dish on a wire rack. Using the ends of the foil or parchment, lift the blondies out of the dish. Cut into 24 squares.
No comments:
Post a Comment