Peanut Butter Blondies

• porciones: 16 servings
• tiempo activo: 35 minutes
• tiempo total: 1 hour 3 minutes

Ingredientes

227 g salted butter, melted

360 g + 3 tbsp dark brown sugar, packed

2 tsp vanilla extract

3 large eggs, at room temperature

1 large egg yolk, at room temperature

280 g all-purpose flour, spooned & leveled or weighed out

1/8 tsp salt

1 and 1/4 tsp baking powder

22 large peanut butter cups, divided (See Note below!!)

58 g salted butter, softened at room temperature

280 g creamy peanut butter

120 g powdered sugar (plus 1-2 tbsp, to taste)

60 ml heavy cream

1 tsp vanilla extract

pinch of salt

227 g semi-sweet chocolate, finely chopped (Use good-quality baking bars here, like Ghirardelli, Baker's, Lindt, etc.)

240 ml heavy cream

handful of chopped peanuts

a few extra peanut butter cups, chopped

sprinkle of flaky sea salt

Instrucciones

Prep: Preheat your oven to 175 °C. Spray a 9x13 metal (see note) baking dish with nonstick spray and line with parchment paper. Chop 10 peanut butter shapes (like Reese's eggs), or 16-18 small peanut butter cups (like the Reese's foil wrapped size).

Make the Blondies: Melt butter in a large mixing bowl. Whisk in brown sugar until well combined. Whisk in the vanilla, eggs, and egg yolk until smooth and thick. Add the flour, salt, and baking powder and gently fold in until a few streaks of flour remain, then add the chopped peanut butter cups and stir to distribute. Spread half the batter into your prepared baking dish. Lay down whole peanut butter cups/shapes in 4 rows of 3 each. Cover with the remaining batter.

Bake: Bake the bars for 27 to 30 minutes. The top will have a golden, almost crinkly/shiny crust, and a toothpick inserted into the center will pull out some thick blondie filling. The center will appear set. Place pan on a wire rack to cool until you are able to lift the bars out, then let cool completely on the wire rack without the pan.

Make Peanut Butter Frosting: In a medium bowl, beat together butter and peanut butter until creamy. Add the powdered sugar, then mix in the heavy cream, vanilla, and salt. Taste and add 1-2 tbsp of powdered sugar if desired. Spread evenly over the cooled blondies. Pop in the fridge to let the frosting chill while you make the ganache.

Make Ganache: Add finely chopped chocolate to a small bowl. Heat heavy cream in a small saucepan over medium heat until simmering. Pour over the chocolate, let sit for 4 minutes, then stir until completely smooth. If any lumps remain, microwave for 5-8 second bursts as needed, stirring between, until completely smooth.Let the ganache cool in the fridge for 10-15 minutes, so it's a bit thicker and doesn't run down the sides of your bars. Pour the ganache over the bars, and use the back of a spoon to make some swirls. Sprinkle on extra toppings if desired - chopped peanuts, chopped peanut butter cups, and a little flaky sea salt. Chill in the fridge until the ganache is completely set, about 1 hour.

Serve & Store: Slice into bars and enjoy! Store leftovers in an airtight container in the fridge for 3-4 days. Tip: For clean slices, wipe the knife between each slice.

Make-Ahead Tip: Bars can be made 1 day ahead and stored in an airtight container or covered with foil in the cooled baking pan at room temperature. Frosting can be made 1-2 days ahead and refrigerated in the covered mixing bowl. Let sit at room temperature for 10-15 minutes then beat with a mixer to get it back to spreadable consistency before using. Make the ganache fresh the day of.

Nutrición

• Tamaño de la Porción: 1 bar
• Calorías: 637 kcal
• Grasa Total: 39 g
• Grasa Saturada: 20 g
• Grasa No Saturada: 17 g
• Grasa Trans: 1 g
• Colesterol: 107 mg
• Sodio: 297 mg
• Carbohidratos Totales: 66 g
• Fibra Dietética: 3 g
• Azúcares Totales: 46 g
• Proteína: 9 g