Name: Chocolate Chip and Peanut Blondies
Yield: Makes 16
Ingredients: 1 cup all purpose flour; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1/2 cup (1 stick) unsalted butter; 1 1/4 cups (packed) golden brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup salted roasted peanuts, divided; 1/2 cup bittersweet chocolate chips (about 3 ounces), divided

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Chocolate Chip and Peanut BlondiesYoko Inoue

These brown-sugar brownies have a lovely cakey texture. For an extradecadent dessert, top each blondie with a scoop of ice cream, drizzle with caramel or chocolate sauce, and sprinkle with peanuts.

Recipe information

Yield
Makes 16

Ingredients

1 cup all purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup (1 stick) unsalted butter

1 1/4 cups (packed) golden brown sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup salted roasted peanuts, divided

1/2 cup bittersweet chocolate chips (about 3 ounces), divided

Preparation

Step 1
Preheat oven to 350°F. Butter and flour 8x8x2- inch metal baking pan. Whisk 1 cup flour, salt, and baking soda in medium bowl to blend. Melt 1/2 cup butter in heavy large saucepan over low heat. Remove from heat; add sugar and whisk until smooth. Cool mixture 2 minutes; whisk in eggs and vanilla. Using flexible spatula, stir in flour mixture, then half of peanuts and half of chocolate chips. Spread batter in prepared pan; sprinkle with remaining peanuts and chocolate chips.
Step 2
Bake blondies until golden, tester inserted into center comes out clean, and edges just begin to pull away from sides of pan, about 30 minutes; cool completely in pan on rack. DO AHEAD: Can be made 2 days ahead. Cover tightly and store at room temperature.
Step 3
Cut blondies into 16 squares; serve.