Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup creamy peanut butter
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup Chinsuko cookies, crushed
- 1/2 cup roasted peanuts, chopped
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9x13 inch baking dish with cooking spray or butter.
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. In another mixing bowl, whisk together the melted butter, peanut butter, and brown sugar until smooth.
4. Add the eggs and vanilla extract to the peanut butter mixture and whisk until well combined.
5. Add the dry ingredients to the wet ingredients and stir until just combined.
6. Fold in the crushed Chinsuko cookies and chopped peanuts.
7. Pour the batter into the prepared baking dish and spread it out evenly.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Let the blondies cool completely in the baking dish before cutting into squares.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 12-16 servings
Nutritional information:
- Calories per serving: 310
- Total fat: 18g
- Saturated fat: 7g
- Cholesterol: 55mg
- Sodium: 220mg
- Total carbohydrates: 32g
- Dietary fiber: 1g
- Sugars: 21g
- Protein: 6g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour or almond flour.
- Light brown sugar can be substituted with dark brown sugar or granulated sugar.
- Roasted peanuts can be substituted with other nuts like almonds or cashews.
Variations:
- Add chocolate chips or chopped chocolate to the batter for a chocolate peanut butter blondie.
- Use crunchy peanut butter instead of creamy for added texture.
- Add a teaspoon of cinnamon to the batter for a spiced peanut butter blondie.
Tips and tricks:
- Don't overmix the batter as it can result in tough blondies.
- Make sure the Chinsuko cookies are crushed into small pieces to ensure even distribution in the batter.
- Let the blondies cool completely before cutting into squares to prevent them from falling apart.
Storage instructions:
- Store the blondies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the blondies, place them in a preheated oven at 350°F for 5-10 minutes or until warmed through.
Presentation ideas:
- Serve the blondies on a platter with a dusting of powdered sugar and a drizzle of melted chocolate.
Garnishes:
- Garnish the blondies with chopped peanuts or Chinsuko cookie crumbs.
Pairings:
- Serve the blondies with a glass of cold milk or a scoop of vanilla ice cream.
Suggested side dishes:
- Fresh fruit salad or a side of whipped cream.
Troubleshooting advice:
- If the blondies are too dry, try adding a tablespoon of milk to the batter.
- If the blondies are too moist, try baking them for an additional 5-10 minutes.
Food safety advice:
- Make sure to use clean utensils and equipment when preparing the recipe.
- Store the blondies in an airtight container to prevent contamination.
Food history:
- Chinsuko cookies are a traditional Okinawan cookie made with flour, sugar, and lard.
Flavor profiles:
- The blondies have a rich peanut butter flavor with a crunchy texture from the Chinsuko cookies and roasted peanuts.
Serving suggestions:
- Serve the blondies as a dessert or a sweet snack.
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Region: Japanese