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Tags: peanut butter blondies recipeeasy blondies recipechowhound at homebrowniesjoey skladanypeanut butterblondiespeanut butter blondiesrecipehow to make blondiesblondieblondies recipehow to bakebakinghow to make peanut butter blondieschowhoundpeanut butter recipesblondie browniesbasic bitcheneasy blondie recipe

Description: Love peanut butter and chocolate? This easy and decadent blondies recipe was inspired by Chowhound Editor Joey Skladany’s favorite girl scout cookie, the Tagalong. The recipe is included in his cookbook Basic Bitchen, dropping August 4th. These rich, chocolatey, and chewy blondies are the best thing to indulge in right now. Scroll for recipe! Recipe: Ingredients unsalted butter, 1 stick melted and cooled, plus more for greasing 1 ½ cups all-purpose flour 1 teaspoon baking powder 1 teaspoon fine sea salt ¾ cup light brown sugar ¾ cup granulated sugar ½ cup creamy peanut butter 2 eggs 2 teaspoons vanilla extract FOR THE PEANUT BUTTER FILLING: 1 cup creamy peanut butter 1 cup confectioners’ sugar, sifted FOR THE CHOCOLATE GANACHE 8 ounces semisweet chocolate chips ½ cup heavy cream Flaky sea salt, for garnish Directions: Preheat the oven to 350ºF. Butter the bottom and sides of a 9-inch square baking pan. Line with parchment paper and butter the parchment paper. In a large bowl,whisk together the flour, baking powder, and fine sea salt. In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, peanut butter, eggs, and vanilla. Gradually add the flour mixture and whisk until fully combined. Transfer to the prepared baking pan and bake for 25 to 30 minutes, until golden and set but still a little gooey in the center. Remove from the oven and let cool in the pan for 10 minutes. Remove from the pan, discard the parchment paper, and transfer to a wire rack set over a baking sheet. Meanwhile, make the peanut butter filling in a medium bowl, mix the peanut butter and confectioners’ sugar until fully combined and smooth. While the blondie is still a little warm, spread the peanut butter filling over the top in an even layer using an offset spatula. If the filling is a little too firm, warm the spatula with hot water, then dry it, to help it spread more easily. Make the chocolate ganache: Put the chocolate chips in a medium bowl. Set aside. Heat the heavy cream in a small saucepan over medium heat until bubbles begin to appear. Remove from the heat and pour over the chocolate chips. Let sit for 5 minutes. Stir the chocolate and cream until smooth and well combined. Pour the chocolate ganache over the peanut butter layer, top with some Flaky sea salt, and let sit until the ganache has set. Once set, cut the blondies into 9 large squares or 16 small squares and serve. -- Subscribe to Chowhound: goo.gl/e5FwZH Follow Chow-To: tinyurl.com/y4bv68ps Follow Chowhound on Twitter: twitter.com/chow Follow Chowhound on Facebook: facebook.com/chowhound Follow Chowhound on Instagram: instagram.com/chowhound Watch cocktail videos: bit.ly/2GhKfBt Transcend cultures & borders with Universal Eats: facebook.com/ChowhoundUni... Join the Chowhound community: chowhound.com