Peanut Butter and Jelly Blondies. Peanut butter and jelly never gets old. Especially when it’s baked into bars. I made these blondies while I was in Aruba but held off on posting them until now because I made them on the heels of these Coconut White Chocolate Chip Blondies and didn’t want to overwhelm anyone with blondies. I tweaked my go-to blondie recipe and the simplicity of melting a stick of butter in the microwave, adding peanut butter, brown sugar, an egg, vanilla, flour and giving it a stir makes this such a fast batter to make.
I like simple one-bowl recipes with batters that are ready to be baked in five minutes almost as much as I like PB&J. Before baking, I added a couple big dollops of peanut butter and jelly to the surface of the batter and marbled it with a knife. I love swirls. I used peanut butter twice; both incorporated into the batter and swirled on top so they chock full of peanut butter flavor. I’m also a fan of jelly in every bite. Although I can think of worse things. [print_this] 1 large egg. Quick Recipe: Maple Pecan Blondies with Maple Butter Glaze Recipes from The Kitchn. These bars were baked with a very specific person in mind: My father-in-law, Jim. He and my mother-in-law keep to a gloriously healthy diet. They have a bountiful garden behind their small urban home, and they eat two modest home-cooked meals a day, one after a vigorous early morning swim.
However, on special occasions, restraint vanishes and I find a lot of pleasure in offering Jim his two favorite foods in the whole world: Butter and maple syrup. One such occasion presented itself this past week when Jim showed up at the house my husband and I have been painstakingly renovating for months just to help with the project nearest to my heart: The kitchen. Cheerfully assembling kitchen cabinets? Out of thousands of tiny pieces? I haven't talked much about my home renovation and kitchen project yet here on The Kitchn — perhaps out of superstition, and also exhaustion. Putting cabinets together, assembly line style!
I did this through a triple dose. Maple Pecan Blondies More Bar Cookies. Butterscotch-Banana Blondies. Butter! Once we were able to return to the apartment after Hurricane Sandy, I wanted the smell of brown butter to once again fill the kitchen. The bars of gold and silver wrapped Kerrygold butter sat on the cool floor tiles awaiting our retrieval, like treasures resting in Gringotts Wizarding Bank. A week earlier, I had been excited to receive pounds of butter from Pie Party Potluck Live, thinking I was set for the holiday season. Then the storm’s power outage had forced me to dispose of all perishables from the refrigerator and freezer. Without a clear schedule for power restoration, it was hard to gauge what to throw out when. After some energetic twitter chatter, I decided that the heatless apartment was cool enough to keep butter. So I placed them in the coolest spot and hoped for the best. As soon as we restocked the basic groceries, I started to brown butter for a batch of these Butterscotch-Banana Blondies. 1. 2. 3. 4. 5. 6.
Nutella Brownies. When it comes to baking supplies, I am a hoarder. Whether we’re talking about cupcake liners, specialty pans, or candy – my cupboards are overflowing with all the goods. And sometimes inspiration just happens to slap me in the face – literally. Last week, while making a feeble attempt at tidying my baking supplies, several packs of Ferrero Rocher chocolates flew out of the cupboard and straight into my face. In case you aren’t familiar with Ferrero Rocher, allow me to enlighten you. They are a layered chocolate candy that consists of a whole hazelnut surrounded by a smooth chocolate cream inside a wafer shell that is covered with chocolate and bits of hazelnuts.
I immediately popped one into my mouth – ya know for quality control. As though rich, chocolate brownies stuffed with Ferrero Rocher chocolates weren’t enough, I had to take them to a completely different level by slathering on a layer of Nutella Frosting. If you enjoyed this recipe, you may like... Red Velvet Cheesecake Swirl Brownies. My sister loves red velvet. Me, I never cared for it. I’m not sure why – it’s basically chocolate, gussied up with a little food coloring to make it prettier. Whose idea was that? I mean, the adding of the food coloring? It serves no real purpose really, purely aesthetics. So perhaps I never cared for red velvet based on its mediocre attempts at being pretty versus tasty.
Whatever. I’m getting over it, thanks to these brownies. No joke, I will be using this recipe from here on out. Think chewy. I am in LOVE. And hence, the red. Do it. Red Velvet Cheesecake Swirl Brownies Ingredients 10 Tablespoons butter 3 ounces dark or semisweet chocolate, chopped 1 1/4 cup sugar 2 large eggs 2 teaspoons vanilla Red Food Coloring (I used Wilton No-Taste Red) 3/4 cup All Purpose Flour 1/4 teaspoon salt 2 tablespoons Unsweetened Cocoa Powder For the Cheesecake Layer 8 ounces Cream Cheese, softened 1/3 cup sugar pinch salt 1 large egg 2 teaspoons vanilla Instructions Preheat oven to 350. Hershey’s Cream Cheese Swirl Brownies…and a Trip to Hershey! A couple of weeks ago, I had the opportunity to visit Hershey, Pennsylvania. For some reason, I’d just never been, despite hearing great things, despite loving theme parks, and despite my deep infatuation with, well, chocolate.
In anticipation of the trek, I made brownies. Brownies with deep ribbons of cream cheese. Brownies with a full on Hershey bar melted right on top. I know you’re drooling now, so I won’t make it any worse on you. Let’s just leave it at Holy Amazing. Try them, and let me know what you think! Hershey’s Cream Cheese Swirl Brownies…and a Trip to Hershey! Ingredients 10 Tablespoons butter 3 ounces Hershey's Milk Chocolate Chips 1 cup sugar 2 large eggs 2 teaspoons vanilla 3/4 cup All Purpose Flour 1/4 teaspoon salt 2 tablespoons Unsweetened Hershey's Cocoa Powder For the Cream Cheese Swirl 8 ounces Cream Cheese, softened 1/3 cup sugar pinch salt 1 large egg 2 teaspoons vanilla Full Sized Hershey Bars, to top Instructions Preheat oven to 350. So…Hershey. Absolutely gorgeous. S’mores Brownies…In the Crockpot! I’ll be straight with you…the recipe for these gorgeous brownies is NOT on this post. Wait!
I’m going to tell you where it is! I am. But first, I wanted to tell you a little story or two. You may have noticed I like to bake. Four years ago, I didn’t know my way around a kitchen to save my soul. Luckily, I got bored, I got poor, and I got hungry. Actually, it’s led to me learning a lot of things. Enough things, in fact, that I have been hired on as the Dixie Crystals Test Kitchen Culinary Specialist.
That’s right – a full time gig developing recipes for a major company. One of the recipes that secured my new job with Dixie? Neither could I. And just wait until you hear what’s in them. A thick layer of brownies, topped with graham crackers, then plenty of chocolate chips. Yes, please. And – they’re made in the crockpot. Hallelujah. Now…run, don’t walk over to the Dixie Crystals Recipe site, and grab that recipe! Tagged as: brownies, chocolate, crockpot, Dixie Crystals, marshmallow, smores.