Ingredients with Measurements:
- 1 cup unsalted butter, melted
- 2 cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup creamy peanut butter
- 1 cup semi-sweet chocolate chips
- 1/2 cup powdered sugar
Special Equipment Needed:
- 9x13 inch baking pan
- Mixing bowl
- Electric mixer
- Spatula
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Line a 9x13 inch baking pan with parchment paper.
2. In a mixing bowl, combine the melted butter and brown sugar. Mix until well combined.
3. Add in the eggs and vanilla extract. Mix until smooth.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Stir in the peanut butter until evenly distributed.
7. Fold in the chocolate chips.
8. Pour the batter into the prepared baking pan and smooth the top with a spatula.
9. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the blondies cool completely in the pan.
11. Once cooled, mix the powdered sugar and a tablespoon of water to make a glaze.
12. Drizzle the glaze over the top of the blondies.
13. Cut into squares and serve.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
Temperature:
350°F
Serving size:
12-16 servings
Nutritional information:
Calories per serving: 420
Total Fat: 23g
Saturated Fat: 11g
Cholesterol: 63mg
Sodium: 220mg
Total Carbohydrates: 50g
Dietary Fiber: 2g
Sugars: 35g
Protein: 7g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the added salt to 1/4 teaspoon.
- Creamy almond butter or cashew butter can be used instead of peanut butter.
- Milk chocolate chips or white chocolate chips can be used instead of semi-sweet chocolate chips.
Variations:
- Add chopped peanuts or pecans to the batter for added crunch.
- Use dark chocolate chips for a richer flavor.
- Add a layer of caramel sauce on top of the blondies before adding the glaze.
Tips and Tricks:
- Make sure to let the blondies cool completely before cutting into squares to prevent them from falling apart.
- Use a sharp knife to cut the blondies into clean squares.
- Store the blondies in an airtight container at room temperature for up to 3 days.
Storage Instructions:
Store the blondies in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Microwave the blondies for 10-15 seconds to warm them up before serving.
Presentation Ideas:
Serve the blondies on a platter with a dusting of powdered sugar and a drizzle of chocolate sauce.
Garnishes:
- Chopped peanuts or pecans
- Chocolate shavings
- Fresh berries
Pairings:
- Cold milk
- Hot coffee
- Vanilla ice cream
Suggested Side Dishes:
- Fresh fruit salad
- Whipped cream
- Chocolate mousse
Troubleshooting Advice:
- If the blondies are too dry, try adding an extra tablespoon of melted butter to the batter.
- If the blondies are too gooey, bake them for an additional 5-10 minutes.
Food Safety Advice:
- Make sure to use pasteurized eggs to prevent the risk of salmonella.
- Store the blondies in an airtight container to prevent contamination.
Food History:
Buckeye Blondies are a twist on the classic Buckeye candy, which is a peanut butter ball dipped in chocolate. The Buckeye candy is named after the Ohio state tree, the Buckeye tree.
Flavor Profiles:
Sweet, nutty, and chocolatey.
Serving Suggestions:
Serve the Buckeye Blondies as a dessert or as a sweet snack.
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Taste: Sweet, Nutty, Buttery, Chocolatey, Creamy