Monday, May 19, 2014

Peanut Butter Blondies by Tim Latimer

2 sticks of butter (or 1 cup or 1/2 pound)
2 cups of sugar
2 cups of flour
1 cup of peanut butter (I use creamy but chunky will work fine)
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 tablespoons cinnamon
4 eggs (I always buy Jumbo eggs so 4 works…if you buy large eggs use 5)
8 ounces (half a bag) miniature marshmallows
2 cups chopped nuts ( I like walnuts or pecans)

2 bars of Ghirardelli semisweet chocolate 4 ounces each, chopped
1 cup heavy cream

 1 Tablespoon corn syrup
I teaspoon Vanilla extract

Preheat the oven to 350

Line a 9 x 13 inch baking pan with parchment paper (the parchment should extend up the sides of the
pan and extend past the sides a few inches). (Use an aluminum pan with straight sides….these will not
cook evenly in a glass pan and the edges will become crispy rather than chewy. Make the batter

Melt 2 sticks of butter in a large saucepan. (The batter is all made in the pot so use a large enough pot)

Stir in the peanut butter and stir until melted
Stir in the sugar…this will cool off the butter/peanut butter
Add the eggs and vanilla and stir them in to combine…don’t use a mixer or they will be too airy
Add the cinnamon, salt baking powder, and flour…stir until just combined ( I use a rubber spatula for all
the mixing)
Fold in the nuts and marshmallows. Spread the batter (which will be very thick) into the pan and
smooth it out
Bake for 30 min (they won’t look done but they are so take them out of the oven)
To make the frosting heat the cream in a pan until almost boiling, add the corn syrup and vanilla and
then stir in the chopped chocolate….the hot cream will melt the chocolate…stir until smooth pour over
the cooled brownies and then refrigerate them

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