Thursday, April 10, 2008

Peanut Butter Chocolate Chunk Blondies





You know, I think that maybe no one would ever have guessed that I liked blondies more than I liked brownies. Since I make brownies all the time, one would most likely think that I loved brownies more than a decadent, lushes blondie. Oh how wrong people would be if they were to believe such a thing...

I'm a serious addict when it comes to blondies. One of the reasons that I don't make them that often is because, if I have the chance to eat the entire thing of baked blondie, I will... No joke. Not it one day, but I'll defiantly be snatchy when it comes to my blondies. If I see someone taking one, I'll be right behind them as they walk, staring them down with evil eyes for they had taken one of my precious blondies! Haha, ok, that may seem crazy, and I'm not to the extreme of such, but I really do love blondies and I will eat loads and loads of them, which, is the reason why I don't make them all the time.

With brownies, being that they are so extremely rich, that just having one is far enough for me. It's to rich that I can't extend even just one. With blondies however, I never get tired of the chewy, melt in your mouth taste. I find that any blondie taste amazing and I also find it hard for there to be a 'bad' blondie. Same as how I feel about brownies. I don't think there is really a 'bad' brownie; Not that I've experienced yet.

I find that blondies are best with pecans, chocolate, and coconut. I think the combination is just wonderful and amazing together. I think the combination of pecans, chocolate, and coconut alone is a great combination (as you will seem to find out...)! But, when you put that combination into a blondie; Ohh! It's just to die for. But, you'll die of true bliss happiness if you take a big, huge scoop of ice cream and top it on a blondie. Just to die for.





Recipe

1 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup butter, softened
1/2 cup peanut butter
1 1/4 cups firmly packed light brown sugar
2 large eggs
1 1/2 tsp. vanilla
1 cup semi-sweet chocolate, chopped
1/2 cup pecans, chopped
1/2 cup flaked coconut


1. Preheat the oven to 350. Butter and flour a 9" x 12" baking pan. In a medium bowl, whisk or sift together the flour, baking powder, cinnamon and salt. Set aside.

2. In another bowl, mix the butter and peanut butter until fluffy. Add the sugar and mix until combined. Add the eggs and vanilla and mix until combined. With the mixer running on low speed, slowly add the dry ingredients, mixing until just combined.

3. Using a spatula or wooden spoon, fold in the chocolate, peanuts and coconut. Bake for about 30 minutes, or until the blondies have just begun to brown around the edges. Allow them to cool completely before cutting.







19 comments:

Anonymous said...

lol "lushes"

Paulina said...

Mmmm...I just made blondies today (they're actually still in the oven!) so after seeing yours I can't wait to try 'em :)

VeggieGirl said...

Tarah, I think I may rival you in being the top blondie fanatic - I too am obsessed with them, even though I bake brownies more often, haha! And I LOVE how you served yours "a la mode" - perfect "finishing touch" to an already perfect dessert :0)

Alex said...

Coffee, chocolate, men... some things are just better rich.I love a man with chocolate on his breath.

"I love chocolate. Have you ever seen a chocolate fountain? It is
wonderful! Check this out.."

http://www.sarahs-sweet-fountains.co.uk

Jerry said...

Love the peanut butter blondie with chocolate! Love!

RecipeGirl said...

I'll have mine with ice cream on top. It looks tremendously decadent!

farida said...

yum! your blondies looks delicious. honestly I've never made them - always ate though:) i will print your recipe and try it hopefully sometime soon. thank you!

Anonymous said...

way to submit yourself to tastespotting

Hallie Fae said...

I need to make these. Maybe pass them out to the office next week. Wow they look good.

Elle said...

Those look great! Especially with the ice cream. mmmm...

Ellie @ Kitchen Wench said...

Lovely! I often find blondies too sweet so having the saltiness of the peanut butter would be a great way to counteract that!

Kevin said...

Chocolate chunk ice cream on peanut butter and chocolate chunk blondies is just decadent. Can I have some?

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Clara said...

Have you ever used carob in place of chocolate?
I know many people avoid carob, but I find that the trick is to find the right brand and then you'll really see that carob can be (almost) as good as chocolate.

The brand I use is from Holy Food Imports,
which comes from Israel, so it does have an excellent and unique taste.

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