My little baby brother turned the big one four the other day. It is so hard to believe. For some odd reason, I group people into age categories and they seldom change. Ben is still ten in my mind, my little cousins are all about five years old when they are all nearly fourteen as well. The whole family has this age number that doesn't change as they do. But let's just look at how bloody cute my brother is.
This was his twelfth birthday, hitting up that cheesecake. I really need to stop bragging about how cute he is. Let it be known though that this is the only time I admit that he is cute and talented. Normally the little butthead is, well, a butthead. And I could never tell such a boy that he is actually not that bad. Got to keep him from thinking I'm going soft.
And the other day when I was thinking of what to bake, I remembered that he and I have something very important in common. Love of peanut butter. Peanut butter cups in particular. These blondies are the second good I have baked from my new Dorie baking book. She did not disappoint again. Even though I undercooked them, they were still tasty. How have I gone so long without Dorie Greenspan?
Peanut Butter Blondies
Adapted from Baking: From My Home To Yours
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1/2 tsp cinnamon*
1/2 cup crunchy peanut butter, not natural
5 tbsp unsalted butter
3/4 cup sugar
3/4 cup packed light brown sugar
2 large eggs
1/2 tsp vanilla
1 cup coarsely chopped honey roasted peanuts
16 mini peanut butter cups
Preheat the oven to 350 F. Spray a 9 inch square baking pan with non stick spray and line with parchment paper. Whisk together the flour, baking soda, baking powder, salt and cinnamon. Set aside. Cream the peanut butter and butter together until smooth. Add the white sugar and then the brown sugar and continue creaming. Add the eggs, one at a time, beating for one minute after each egg goes in. Beat in the vanilla extract. Slowly add the dry ingredients. Stir in the nuts, do not over stir. Scrape in half the dough and evenly place the peanut butter cups so there is one for each bar. Smooth on the rest of the dough. Bake the blondies for 40-50 minutes, or until a knife inserted into the center comes out mostly clean. Check halfway through, you may need to cover the pan with foil if the blondies are browning too fast. Cool the blondies completely before removing from the pan and slicing.
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1/2 tsp cinnamon*
1/2 cup crunchy peanut butter, not natural
5 tbsp unsalted butter
3/4 cup sugar
3/4 cup packed light brown sugar
2 large eggs
1/2 tsp vanilla
1 cup coarsely chopped honey roasted peanuts
16 mini peanut butter cups
Preheat the oven to 350 F. Spray a 9 inch square baking pan with non stick spray and line with parchment paper. Whisk together the flour, baking soda, baking powder, salt and cinnamon. Set aside. Cream the peanut butter and butter together until smooth. Add the white sugar and then the brown sugar and continue creaming. Add the eggs, one at a time, beating for one minute after each egg goes in. Beat in the vanilla extract. Slowly add the dry ingredients. Stir in the nuts, do not over stir. Scrape in half the dough and evenly place the peanut butter cups so there is one for each bar. Smooth on the rest of the dough. Bake the blondies for 40-50 minutes, or until a knife inserted into the center comes out mostly clean. Check halfway through, you may need to cover the pan with foil if the blondies are browning too fast. Cool the blondies completely before removing from the pan and slicing.
*Another reason I love her, she understands the importance of cinnamon!
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