Last week was hot. I am not a fan of hot weather any way about it, but when it’s 105+ degrees for 4 days in a row, I get pretty cranky. Mostly because I just want to be in the air conditioned house and, therefore, I miss out on doing fun things outside. But I also hate the heat because it makes it too hot to bake. I was really starting to envy some of my favorite bloggers (ahem…Deb and Ashley and Kath) who have been waxing poetic about the comings of Fall in their areas. Guess I need to move to the east coast…
Luckily, this past weekend and today have been gorgeous! So gorgeous that I baked these:
These peanut butter blondies are to die for. I got the recipe from Joy the Baker, who recommends topping them with a pretty amazing looking milk chocolate frosting. I am trying not to eat too much chocolate these days, so I left them as is and I have to say that they are super rich on their own (although a good chocolate frosting never hurt anything, in my opinion…).
Peanut Butter Blondies (adapted from Joy the Baker)
10 tbsp. unsalted butter, cut into 5 cubes
2 cups brown sugar
1 cup smooth peanut butter
2 tsp. vanilla extract
1/2 tsp. salt
2 cups all-purpose flour
1 tsp. baking powder
Preheat your oven to 325 degrees. Grease a 9×13 baking pan and set aside.
In a small to medium saucepan, melt the butter and sugar together over medium heat until the butter is just melted.
Pour into large mixing bowl and allow to cool for 5 minutes. Add the peanut butter and stir until well incorporated.
Allow mixture to cool for another 5 minutes (you are cooling it so that when you add the eggs they won’t cook). Whisk in the eggs and vanilla. Add the flour, salt, and baking powder all at once and stir until just combined (the batter is very thick). Pour into the greased pan and bake for 20-25 minutes, or until a tester comes out clean. Allow to cool completely before cutting into squares and serving (if you can wait!).
So good! Hope you all are keeping cool!