If you were to ask Kevin what his favorite dessert was, I am betting that he’d off-handedly respond that it was “anything chocolate.” But I know better. Sure, he likes his chocolate and all. But, I happen to know that there’s a category of desserts that he loves even more than those of the chocolate ilk: those that can be served a la mode. He’s got a serious weakness for warm treats, topped with a scoop of ice cream that slowly softens against the heat of the dessert—cake, cookie, crisp, etc—below.
Seeing as though it is officially Kevin’s birthday week (we are the types that believe firmly in celebrating birthdays for far longer than 24 hours), I think it’s only fitting to share the recipe for these blondies, which are perhaps best served piping hot, adorned with a globe of vanilla ice cream. That said, they’re also pretty darn irresistible sans ice cream.
(Click “more” for the rest of the story, more photos & the recipe.)
I should back up a bit. I’ve gotten so caught up in the way these blondies are best served, that I’ve forgotten to mention that they are chock full of surprises. Sure, they include the normal butter-sugar-eggs of your average blondies. But they also feature the decadence of shards of dark chocolate, the crunch of finely chopped peanuts, the salty richness of peanut butter and the spicy hint of cinnamon. The most surprising addition, though, is this: flaked coconut, which gives these blondies a great texture—moist and a little chewy, but without being gooey.
Because I wrote this recipe, I felt I had to make these blondies several times before sharing them with you (poor us, I know). And, with each batch, Kevin only seemed to grow fonder. In fact, I think it’s safe to say that they’re his favorite blondie. Other than me, of course.
Peanut Butter-Chocolate Chunk Blondies
1 1/2 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup all-natural peanut butter
1 1/4 cups firmly packed light brown sugar
2 large eggs
1 teaspoons vanilla
1 cup bittersweet or semi-sweet chocolate, coarsely chopped
1/2 cup unsalted peanuts, finely chopped
1/2 cup flaked coconut
Preheat the oven to 350. Butter and flour a 9-inch square pan.
In a medium bowl, whisk or sift together the flour, baking powder, cinnamon and salt. Set aside.
In the bowl of a stand mixer, mix the butter and peanut butter until fluffy. Add the sugar and mix until combined. Add the eggs and vanilla and mix until combined. With the mixer running on low speed, slowly add the dry ingredients, mixing until just combined.
Using a spatula or wooden spoon, fold in the chocolate, peanuts and coconut. Bake the blondies in the center of the pre-heated oven for 30 minutes, or until the blondies have just begun to brown around the edges.
Allow the blondies to cool completely in the pan before cutting.