Tuesday, November 2, 2010

TWD: Peanuttiest Blondies

These are definitely substantial blondies, both in size and in heft.



The first TWD recipe for November was chosen by Nicole of Bakeologie: Peanuttiest Blondies. Chock full of peanut butter, peanuts, and chocolate chips.


The dough is one of the stiffest I've ever made for bar cookies. You really have to work to get it into all the corners.



But, it bakes up nicely.



Being the ornery person I am, I used natural peanut butter. I just can't figure out why it makes a difference.



I gave some to my neighbor's kids for their Halloween treat.


We tend to be brownie fans in this household. For blondies, these are pretty gosh darn delicious.




Head over to Nicole's blog for the recipe, and to the Tuesdays with Dorie blog for all the blondie renditions. (I know for a fact there are more than two.)

9 comments:

Cakelaw said...

These blondies definitely packed a punch, but in the most wonderful way. We loved 'em too.

Pamela said...

Oh...look at all of that chocolate! I used mini chips in mine, so I didn't get big, rich bites of chocolate like that. They look so good!

Tia said...

yes, definitely weightly blondies!

Jeannette said...

these look amazing!!

Flourchild said...

Im sure the neighbor kids loved them. They look perfect! You cut real even!!

Kayte said...

Yep, they look pretty perfect from here. Love peanut butter, going to make them with butterscotch chips next time so I will enjoy them, too!

Nichi said...

I wonder why natural vs processes PB makes a difference too?!

Thanks for baking along with me ;)

Jacque said...

MMm, yours look so perfect! I wish mine would have baked up flat like that.

Nice work, you obviously have blondies figured out.

TeaLady said...

These were good. I overbaked mine a tad and they were still delicious. Sounds like the perfect Trick/treat treat to me.