Make your weekend sweet-and-salty with these salted peanut blondies! Filled with milk chocolate chips and topped with salted peanuts and fleur de sel, they are a balance of all things delicious.
You’re about to get way too much insight into my inner psyche, but…
…it’s taking all my life efforts not to be a teenage boy right now.
You probably have no idea what I’m talking about because you can act your age, not your shoe size.
Good for you! At least one of us can.
Fine, if I must, I must.
Don’t mind me giggling in the corner.
::Sigh:: These salted peanut blondies really deserve more than this.
We should be ashamed of ourselves.
FINE, it was all me and you are entirely inculpable.
But maybe we should whip up another batch of these this weekend nontheless to
get our sweet-salty fix on atone for our bad behavior sins. Yes, I think we must.
Brown sugar caramel chocolate blondie YES.
With salty nuts on top.
(Sorry, had to.)
- 2 cups (10 oz) all purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 12 tbsp unsalted butter, softened
- 2 cups light brown sugar
- 2 tsp vanilla bean paste
- 2 large eggs
- ¾ cup milk chocolate chips
- ¾ cup salted peanuts, chopped
- 1 tsp fleur de sel
- Preheat oven to 350. Spray a 9x13-inch baking pan with nonstick baking spray.
- In a large bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed until light and fluffy, about 4 minutes. Add in the vanilla bean paste and beat for 30 seconds. Mix in the eggs one at a time, until thoroughly combined, scraping down the sides of the bowl after each addition.
- Mix in the flour ½ cup at a time, mixing until just combined and scraping down the sides of the bowl as necessary.
- Add in the chocolate chips and beat until combined, about 1 minute.
- Spread the batter evenly in the prepared pan. Sprinkle with the peanuts and fleur de sel. Bake for 25-30 minutes, or until the edges are crisp and the top is slightly golden. Let cool completely in the pan before cutting.