I’m more than a little obsessed with peanut butter–well, with nut butters in general. In my cupboards I have 4 different kinds of peanut butter and 3 other nut butters, and that’s not even counting the coconut butter variations. Some might say I have a problem with nut butter consumption, but one person’s problem is another person’s pleasure.
I have found ways to have peanut butter in practically every meal. In the mornings before I run I have a “banana taco,” a banana cut in half lengthwise and spread with a thick layer of chunky peanut butter. I like to have some with my afternoon apple, and I have been known to add a spoonful to soups or stews to give it a hearty, thick flavor. I also have a habit of running my finger around the inside of the jar and then sprinkling the peanut-butter smeared finger with chocolate chips before gnawing on it, but that’s not what we’re talking about today.
Today we’re talking about peanut-chocolate blondies:
I don’t mean to be a stickler, but if you’re calling something “peanuttiest blondies” I expect to be punched in the face with peanut flavor. These were good, no doubt about it, but I thought the actual peanut taste was pretty mild, considering they had chopped peanuts, peanut butter, and I subbed some peanut flour for regular AP in the mix. I did add quite a bit of chopped chocolate to the mix, so the overall effect was of a peanuttyish chocolate chip bar.
Oh, and I think I overbaked them. I’ve had a fear of underbaked bar cookies ever since I created this hot mess back in July: