Tuesday, August 17, 2010

Blue Ribbon Baking: Part 2

Peanut butter + Chocolate is a difficult food combo to top. Let's face it: it can be dangerous. I was the kid who used to sandwich a Reese cup between two Oreos at junior high band camp--I'd eat these little sandwiches in speedy succession between street marching practices of "Hang on Sloopy" (Does anyone else ever lust after the metabolism of their once 13-year-old self?).

Fortunately, I've progressed beyond my simplistic band camp combination to better days of peanut butter + chocolate. Tonight, dear friends, you are about to take in a recipe that will make you forget about Oreos and Reese cups, and will get you running to the kitchen to start baking. Feast your eyes on Peanut Butter Blondies with Milk Chocolate Frosting.

I stumbled upon this recipe when I was reading one of my favorite food blogs, Joy the Baker. Joy's baking genius puts her in the ranks with Ina Garten and Paula Deen, but far better because her wit and hilarious side notes keep you laughing while you cook. I was scanning through the blog on a Saturday night, and decided to bake a batch (you know, around 9:00pm...when all the dieticians recommend that you start making and eating brownies.). The next thing I knew, I was entering these puppies in our county fair baking competition and voila! Joy won me a blue ribbon :)

These peanut butter & chocolate brownies are rich, dense, and perfectly textured. They're the perfect dessert to give as a gift or serve to company because they turn out magnificent every time. So, tonight I applaud Joy and her awesome baking brain.

Your homework: Bust out the peanut butter, grab some milk chocolate, and surprise your favorite person with a plate of these blondies tomorrow.

Class dismissed.

Peanut Butter Blondies with Milk Chocolate Frosting
(Recipe courtesy of the amazing Joy the Baker)

Be certain you make the chocolate frosting for these...if the brownies could talk, they'd probably tell the frosting: "You complete Me."

  • 10 Tablespoons unsalted butter cut into 5 cubes
  • 2 cups dark brown sugar
  • 1 cup smooth and natural peanut butter
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 cup semi-sweet chocolate chips (or more if you prefer. Or, as Joy suggests, you may want to try mixing in some chopped up Reese cups. Sounds dangerously good to me)


1) Preheat oven to 325 degrees F. Grease a 9×13-inch pan.

2) In a medium saucepan over medium heat, melt butter and sugar together until the butter is just melted. Remove from the burner and allow to cool for 5 minutes, then add the peanut butter. Stir until incorporated. Allow to cool for 5 minutes more, then whisk in the eggs and vanilla extract.

3) Whisk together salt, flour and baking powder. Add dry ingredients to the wet ingredients. Stir until just incorporated. Add chocolate chips. Pour the thick batter into the prepared pan and smooth out. Bake for 20-25 minutes, or until a skewer inserted in the center of the blondies comes out clean. Remove from the oven and allow to cool to room temperature before frosting.

Milk Chocolate Frosting

  • 6 Tablespoons unsalted butter, softened
  • 3 Tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 1/2 – 2 cups powdered sugar
  • 3 Tablespoons milk
  • 3/4 cup milk chocolate chips, melted

In the bowl of a stand mixer, beat together the butter, cocoa powder and salt. Add 1/2 cup powdered sugar followed by 1 tablespoon milk. Beat well. Add another cup of powdered sugar, followed by 2 tablespoons of milk. Melt milk chocolate chips in the microwave or in a double boiler. Add melted and slightly cooked milk chocolate the frosting and beat to incorporate. Add the final 1/2 cup of powdered sugar if you need a bit more thickness. Spread evenly over peanut butter blondies.

1 comment:

  1. Congrats on the blue ribbon! And thank you for making it acceptable to bake sugary treats late at night:)