Here’s a fun fact: I studied français for 8 years and I have never been to a French-speaking country. Denmark, Sweden, Finland, Norway, Russia, Poland, Estonia, Costa Rica, the UK, South Africa, China, Peru, Canada (Yukon Territory and British Columbia, not Quebec), and Mexico, all yes, but no place where someone will greet you with “bonjour.” We are hoping to go somewhere French-speaking early in the fall, once airfare and hotel prices fall back a bit after the summer travel craze. Maybe France? Maybe Quebec? Je ne sais pas.
But I find that deciding whether or not to make blondies is always an easy decision. These come together so quickly I had them mixed up and waiting in the baking pan before my oven was done pre-heating (never mind that that statement doesn’t carry very much weight since our oven takes eons to warm up). But seriously, I am a slow baker. Even when I try to be careful I spill flour, drop eggs, the works . . . so it was a big deal when I had these whipped up in so little time with so little mess. And they are delicious. Think white chocolate Reese’s peanut butter cups in blondie form.
- • ½ cup (1 stick) of unsalted butter, melted
- • 1 cup light brown sugar
- • 1 large egg
- • 1 teaspoon vanilla extract
- • ½ cup creamy peanut butter
- • ¼ teaspoon salt
- • 1 cup all-purpose flour
- • ½ cup white chocolate chips
- Preheat the oven to 350º and grease an 8x8 baking pan.
- In a large bowl, mix the melted butter and brown sugar. Add in the egg and vanilla extract.
- Mix in the peanut butter, making sure all the wet ingredients are thoroughly mixed.
- Add the salt and flour until incorporated. Stir in the white chocolate chips.
- Spread the blondie mix in the baking dish, using a plastic spatula to make sure it is even.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Adapted from Gal On A Mission