Food Recipes Peanut Blondies 3.9 (23) Peanut butter ups the ante on chewy, caramel-like blondies in this quick and easy dessert recipe. Only ten minutes of active time is required to get you from prep to oven. So, what are you waiting for? This rendition of blondies is classic, which is to say they aren’t jam packed with fillings—just a smattering of chopped peanuts—but any number of mix-ins would be welcome in the batter. Marshmallows, chocolate chips, or a swirl of jam on top of the batter would all be tasty versions to try once you’ve mastered the recipe. By Marianne Williams Marianne Williams Marianne has been writing and testing recipes in the test kitchens for Dotdash Meredith since 2016. She studied at the International Culinary Center, in New York, and the International School of Italian Cuisine, in Italy, under highly esteemed chefs and graduated in 2015. Real Simple's Editorial Guidelines Published on August 10, 2020 Print Share Share Tweet Pin Email Hands On Time: 10 mins Total Time: 1 hrs 20 mins Yield: 12 serves Ingredients Cooking spray 1 ⅓ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon kosher salt 2 large eggs, plus 1 large yolk 1 ⅓ cups packed light brown sugar ⅔ cup creamy peanut butter ½ cup (1 stick) unsalted butter, melted and cooled ½ teaspoon pure vanilla extract ½ cup chopped dry-roasted unsalted peanuts ¼ teaspoon flaky sea salt Directions Preheat oven to 350°F. Coat a 9-inch square baking dish with cooking spray; line with parchment paper, leaving a 2-inch overhang on all sides. Whisk flour, baking powder, and kosher salt in a large bowl. Whisk eggs and yolk, brown sugar, peanut butter, cooled butter, and vanilla in a separate large bowl. Fold flour mixture into butter mixture until just combined. Fold in peanuts. Spread mixture evenly in prepared baking dish. Sprinkle with flaky sea salt. Bake until blondies are just set and a wooden pick inserted in center comes out mostly clean with some moist crumbs, 24 to 28 minutes. Transfer to a wire rack and let cool for 15 minutes. Remove blondies from baking dish using parchment paper overhang. Let cool completely on wire rack, about 30 minutes. Cut into 12 (3- x 2¼-inch) rectangles. Antonis Achilleos Print