Tuesdays with Dorie: Peanuttiest BlondiesNovember 2, 2010
- Peanut butter, peanuts, chocolate chips, butter, flour, sugar, brown sugar, eggs…mmm.
What I did: I made the full recipe with no changes. I bought a 9″ pan because all I have are 8″ pans, and it seems like there have been a number of Dorie’s recipes that call for a 9″ pan.
How it went: Easy peasy. Mix the dough, put it in the pan, bake it. I did have to chop the peanuts, which isn’t my favorite thing to do, but it’s not so bad that I need to complain about it. These got pretty dark in the oven and I still wasn’t sure if they were done in the middle, but they needed to come out of the oven.
They were done, but they had an extreme crust on the top. As you can see in the photo below, they puffed up so that there was a top crust and a big gap between the crust and the rest of the bars. The top crust crumbled when I cut them into pieces.
How it tasted: Good! I like the taste and crunch of the salty peanuts. My husband thought the taste was fantastic but felt they were a bit hard to eat because of the crumbly crust. If I made these again, I’d leave the cinnamon out. It wasn’t prominent, but I just didn’t think it fit with the flavor of the bars. I took some to work and they disappeared quickly.