The weather is gloomy today.
It’s the kind of day where the sky looks like it really, really wants to rain, and a few drops may fall here and there, but it just doesn’t manage a full shower.
The clouds are low and heavy, very grey, and a storm is probably brewing.
To me, all of this means a home day, wrapped up in a beautiful warm knit, reading magazines, and baking.
This kind of weather is just perfect for baking.
So today I’ve got salted peanut blondies for you.
And you’ll want to bake these, because these bars were super popular with all my taste testers.
Funnily, even though there’s no peanut butter in them, or any peanuts actually inside the dough (they’re just sprinkled on top) these babies taste just like chewy peanut butter blondies. Yum! X
- 170G unsalted butter, softened (6 oz, ¾ cup)
- 2 cups brown sugar
- 2 tsp vanilla extract
- 2 eggs
- 2 cups plain flour
- 1 tsp baking powder
- 1 tsp sea salt
- ¾ cup milk chocolate chips
- ¾ cup salted peanuts, chopped
- 1 tsp sea salt, extra, for sprinkling
- Preheat the oven to 180 C (350 F) and grease and line a 9 x 13 inch pan with baking paper.
- Using a stand mixer, beat the butter, sugar and vanilla until light and fluffy.
- Add the eggs, one at a time, beating between each addition.
- Add the flour, baking powder and salt, and mix on a low speed until incorporated.
- Mix in the chocolate chips.
- Spread the batter into the prepared pan, then sprinkle the peanuts and sea salt evenly over the dough.
- Bake for about 30 minutes, until lightly golden and crisp around the edges.
- Allow to cool before cutting into squares.
- Makes 24 blondes.
- Happy baking!
Adapted from Valerie Gordon’s Sweet.