Lindsey of American Heritage Cooking is always baking up yummy goodness in her kitchen. I can imagine her to make an awesome baker/pastry chef if she were to pursue it professionally. She is always full of creative ideas to make something yummy. Just look at her pics! Mouthwatering!! Lindsey has an impressive collection of cookbooks that inspires some of her creations. She can turn any classic recipe into something awesome with a modern twist. The Reese’s Peanut Butter Blondies that she posted a couple of months ago really looked tempting. I love the marriage of peanut butter and chocolate as much as she does. I am so glad I got to try this recipe, or a recipe inspired by this recipe.
I had a (almost full) bag of Reese’s peanut butter chips sitting in the fridge. Gosh..the last time I used ’em was when I made Reese’s crème brulee.
It’s been around forever and I thought it was time to get rid of them. I mean…I knew they could hold out longer, but I wanted to get rid of them while I was in the mood to make something with it. Or who knows when the next opportunity will come around.
The Blondies recipe calls for ½ cup of Ghirardelli milk chocolate chips and 1 cup of mini Reese’s cups, two key ingredients that I did not have on hand. So what is a girl to do? I just used more Reese’s peanut butter chips in place of the missing ingredients. Ohh…..and to add to the missing ingredients list, I also found out that I was out of baking powder lol! There are ways to substitute baking powder with combining baking soda and other ingredient(s)…but I was out of baking soda too. I must have thrown out both my baking soda and baking powder when I was cleaning out my pantry last time. I know that they can last a long time, but I when I feel that it’s time to just chuck them, I chuck them. I guess I did not plan on getting more until the next time I planned on baking something. And this baking moment was not “planned”. So anyways, I just added an extra egg. I didn’t need them to rise that much (not like a cake or anything), so I figured it was no biggie. And it wasn’t!
Oh and another thing…I decided to use muffin tins just because! It beats having to cut them and all.
I also did not have all the ingredients for Lindsey’s Reese’s Peanut Butter Icing. So I had to tweak that as well. I used up all my Reese’s peanut butter chips, but this is what I did have..
I was also out of evaporated milk, but had sweetened condensed milk. Like the evaporated milk, the sweetened condensed milk also has 60% of the water removed from it, but it has sugar added. So I didn’t need to add as much (powdered) sugar. It ended up so peanut buttery yum!
Until then, I found this to be a great source for the iPhone photo takers!
Lindsey’s recipe (along with my tweakings in red) :
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder (did not have, so I did not use)
- 1 teaspoon kosher salt
- ¾ cup (1 ½ sticks) unsalted butter
- 2 cups light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup Reese’s peanut butter chips
- ½ cup Ghirardelli milk chocolate chips (did not have, so I substituted with more Reese’s peanut butter chips)
- 1 cup (rounded) mini Reese’s cups (did not have, so I did not use)
- 6 tablespoons butter, unsalted
- ½ cup evaporated milk (did not have, so I substituted with sweetened condensed milk)
- 1/8 teaspoon salt
- 6 oz Reese’s Peanut Butter Chips (ran out of ’em since I used everything I had for the blondies batter. I just used cocoa powder and peanut butter)
- 1 ½ cups sifted powdered sugar (approximately)
- Preheat oven to 350°. Generously butter a 13x9x2 inch glass or pyrex baking pan.
- Whisk flour, baking powder, and salt in a medium bowl and set aside.
- Melt butter in a medium skillet over medium heat, swirling several times a minute, until browned bits cling to the bottom of the pan and the butter takes on a slightly nutty aroma. Transfer brown butter to a medium bowl. Be sure to get all the nutty goodness from the pan!
- Add brown sugar and beat, with an electric mixer, until well combined and mixture resembles wet sand, 2-3 minutes.
- Add eggs and vanilla; beat until fluffy, 2 minutes. Add dry ingredients and beat until smooth. The batter will be very thick.
- Fold in milk chocolate chips, peanut butter chips and mini Reese’s cups. Turn out into prepared baking dish.
- Using an offset spatula, evenly spread batter in pan.
- Bake blondie until golden brown or the center no longer jiggles when gently shaken, 20-25 minutes. The toothpick test will not work here because of all the mix-ins. Be careful not to over bake! Let cool completely in pan on a wire rack.
- Combine butter, milk, and salt in a heatproof bowl; cook over a pan of simmering water (bain marie) until butter is melted and mixture is hot to the touch. Stir frequently.
- Remove from heat and add chips to the bowl; beating with an electric hand mixer until smooth and the chips have completely melted.
- Cool. This step only takes about 15 minutes, especially if you stir it frequently.
- Gradually add in powdered sugar and beat until thick enough to spread but not runny.
- Spread onto cooled blondies with an offset spatula.