Frosted Peanut Butter Blondies
In the past, they have said that Blondes have more fun. Recently, the news reports that brunettes are winning that race. Who comes up with all this crap anyway?
I was very blonde in my younger years and gradually darkened as I grew older. I’ve had a taste of both, and I just can’t say that one was better than the other. A few blonde highlights do make me feel brighter and happier however, so possibly blondies will make you happy as well.
Opening the cover of a Family Circle magazine, I spotted a small little picture of these bars. Below the picture read this quote:
“I made Peanut Butter Blondies today! Cut the recipe in half (only made one pan) in case we didn’t like it. What was I thinking?? Haha. These are so good! Thanks!
Via Facebook – Get this dessert at family circle.com/blondies.
I logged on. Printed the recipe. Made the recipe. Darn good. They are soft. They are chewy. The frosting is delish! Enough said. Let’s make them together. Aprons please.
Heat oven to 350 degrees. Coat two 13 x 9 x 2 inch baking pans with cooking spray or do as I did, and spray one large cookie sheet measuring approx – 17 1/2 x 11 3/4
In one bowl: whisk together the flour, baking powder and the salt.
In another bowl: shortening, peanut butter and brown sugar.
In small bowl: 3 eggs
1 tablespoon pure vanilla extract
Beat the shortening, peanut butter and brown sugar on medium-high speed for 3 minutes, until well blended. Add the 3 eggs and the vanilla and beat for 3 more minutes.
Beat that mixture until it’s light in color and fluffy. See the difference in color? You should see a difference in color!
On low speed, beat in the flour mixture, then stir in the peanuts. Divide the batter between the prepared pans, or use one large cookie sheet.
I didn’t add peanuts. I added 1/2 cup of chocolate chips, to half of the dough instead. The original recipe says to bake at 350 degrees for 25 to 30 minutes for 13 x 9 x 2 baking pans. I baked the bars on the large cookie sheet for 20 minutes. Just keep an eye on them. Every oven is different. Let the bars cool slightly, while you prepare the very yummy frosting.
The original recipe calls for shortening instead of butter. I opted to use butter instead. Beat confectioners sugar, peanut butter, shortening or butter, salt and vanilla.
FYI – Note: Since I used salted butter, instead of shortening, I only used 1/4 tsp of salt instead of the 1 teaspoon that the recipe calls for. In my opinion that seems like a bit much anyway!
If you use butter, it will resemble this. Slowly add hot water a little at a time.
Beat it until it’s nice creamy and smooth. You might be tempted to just eat the bowl of frosting. It’s really that good. Don’t do it.
Spread it over the bars instead please!
I just chopped up a couple of peanut butter cups, and sprinkled the pieces over the top of the frosting. I also grated a small Hershey’s chocolate bar over the top for good measure.
The whole time . . . my brain was saying . . . “your husband will never eat these!”
Just so you know, they cut beautifully and didn’t stick to the pan at all. That’s always nice, especially if they don’t hang around your kitchen very long.
My motto: Bake it and give it away
I often find blogs that inspire me, or products that I love and buy, or wish I could buy. From time to time, I hope to highlight a few of those inspiring people, products, posts, recipes, crazy, random tickle my fancy finds!
If you find something that inspires you, leave me a comment below with the link. Maybe I’ll include it in my next post. Maybe it’s even your own blog, and that is perfectly A o.k.
1. We spend a lot of moolah on jeans. Perhaps this video
will come in handy. Good technique!
3. Love Garnish
. . . Oh the possibilities!
4. If you haven’t found Heather’s
site, you are sadly missing out. It’s amazing!
5. We are big popcorn eaters in my house. Love this site and idea
for a wedding or a party.
Add Chocolate chips for a twist.
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup shortening
- 1 cup peanut butter
- 1 pound packed brown sugar (2 1/4 cups)
- 3 eggs
- 1 tablespoon vanilla extract
- 1/4 cup chopped peanuts
- 1 pound confectioners sugar (4 cups)
- 1/2 cup peanut butter
- 1/2 cup shortening or butter
- 1 teaspoon salt (if using shortening) or
- 1/4 teaspoon salt (if using butter)
- 1/2 teaspoon vanilla extract
- 1/3 cup hot water
- Heat oven to 350 degrees F. Coat two 13 x 9 x 2-inch baking pans with cooking spray.
- In a bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, beat shortening, peanut butter and brown sugar on medium-high speed for 3 minutes.
- Add eggs; beat 3 minutes more. Add vanilla.
- On low speed, beat in the flour mixture. Stir in the peanuts.
- Divide batter between prepared pans. Bake at 350 degrees F for 25 to 30 minutes or until lightly browned. Let cool slightly.
- Beat confectioners sugar, peanut butter, shortening, salt and vanilla. Add hot water a little at a time. Beat until smooth. Spread over blondies while still warm.