Friday, February 17, 2012

Dirty Harry Blondies

I'm a purist when it comes to blondies.

Brown sugar.
Lots of butter.
Maybe a few chocolate chips.

Good old Debbie Harry Blondies.

But then, I went a little off the rails.

Threw in a whole bunch of ground up candy and some peanut butter.

I made Dirty Harry Blondies.
I got lucky.
Peanut Butter Peanut Butter Cup Blondies
Curse* you, Pinterest!  That's where I discovered these, lightly adapted from the original post on Pardon the Dog Hair**. They are best the day after you bake them, if you can hold out that long.  They have that magical chewy blondie texture, and the smooth blend of peanut butter and chocolate into the traditional rich caramel blondie flavor is both decadent and inspiringly right. I'm fairly certain they'd be even more amazing with almond butter.  I'm making another batch tomorrow and I'll let you know.

1/2 cup (1 stick) butter
1/4 cup creamy peanut butter
3/4 cup brown sugar
1/4 cup white sugar
1 egg, plus 1 egg yolk
1 tsp. vanilla
1/2 tsp. almond extract
1 cup flour
1 tsp. salt
1/4 tsp. baking soda
1/4 cup almonds (optional)
About 25 mini Reeses peanut butter cups

Preheat oven to 350, and butter an 8 or 9 inch square pan.  Use the smaller one if you like thicker bars, the larger for thinner ones.

In a food processor, finely chop the almonds, if using. Measure 1/4 c. exactly, and set aside in a small bowl.  Next chop the peanut butter cups.  Believe me, I thought this would make a big melty mess, but it works!  It's OK if there are a few larger chunks.  Measure to have about 2 cups.  Add to the almonds, and set aside.

In a small saucepan over medium heat, combine butter and peanut butter, stirring occasionally as they melt, until smooth.  Allow to cook for about 3 more minutes, then remove from heat.

Place both sugars in a mixing bowl, add melted butters, and cream with an electric mixer until smooth.  Add the egg, the egg yolk, and the extracts, and beat a little longer.   Add the flour, salt and baking soda, and mix on low speed just until combined.  Stir in the almonds and peanut butter cup crumbs.

Spread dough into prepared pan.  Bake for 22-25 minutes (for 9 inch pan) or 27-30 minutes (for 8 inch pan), until edges are just turning golden brown and center is puffed and only moves slightly when you jiggle the pan.

Cool completely, then cut into squares.

Click to print this recipe!
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* Just kidding.  Bless you, Pinterest!
** How much do I love that name for a cooking blog?


  1. Thanks for the link back! Glad you tried the recipe. Yours look absolutely delicious.

  2. Thank you for the idea! Now officially addicted. And FYI they are really good with almond butter, too!