Chocolate Pretzel Peanut Butter Blondies
Jul 12, 2013 18:57:20 GMT -5
Post by PurplePuppy on Jul 12, 2013 18:57:20 GMT -5
Chocolate Pretzel Peanut Butter Blondies
Active Time: 25 minutes
Inactive Time: 25 minutes
Total Time: 50 minutes
Yield: 9 blondies
Ingredients
Chocolate Pretzel Peanut Butter Blondies:
4 ounces (1 stick) unsalted butter, melted
1 egg, beaten
1 1/2 teaspoon of vanilla
1 cup of packed light brown sugar
1 cup of King Arthur white whole wheat flour or regular all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon of baking soda
1/8 teaspoon salt
1/2 cup of peanut butter chips
1/2 cup chocolate covered pretzels, coarsely chopped
chopped pretzels for garnish
Chocolate Peanut Butter Ganache:
6 ounces King Arthur Flour bittersweet chocolate discs (or regular bittersweet chocolate, chopped)
1/3 cup creamy peanut butter
1/2 cup heavy cream
Instructions
Preheat the oven to 350 degrees F. Grease an 8x8 pan.
In a large bowl, whisk together the melted butter, egg, vanilla and brown sugar until smooth.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Whisk the dry ingredients into the wet until smooth.
Stir in the peanut butter chips and chocolate covered pretzels.
Pour into the greased pan, spreading the mixture evenly.
Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool.
While the blondies are baking, prepare the ganache:
Place chocolate in a bowl.
Heat the cream in a small saucepan or the microwave until simmering.
Slowly pour over the chocolate and stir until the chocolate is melted and the mixture is smooth.
Stir in peanut butter.
Once the blondies have cooled a bit, remove them from the pan. Carefully slice into 9 even pieces.
Top blondies with the ganache (see note).
Sprinkle with chopped pretzels.
Notes
Once this ganache recipe cools, it's pretty thick. I used a piping bag with a small tip to create the zigzag effect you see in the picture. You can also just spread it over the top with a spatula. If you'd prefer to drizzle the ganache over the top, add more heavy cream.
Active Time: 25 minutes
Inactive Time: 25 minutes
Total Time: 50 minutes
Yield: 9 blondies
Ingredients
Chocolate Pretzel Peanut Butter Blondies:
4 ounces (1 stick) unsalted butter, melted
1 egg, beaten
1 1/2 teaspoon of vanilla
1 cup of packed light brown sugar
1 cup of King Arthur white whole wheat flour or regular all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon of baking soda
1/8 teaspoon salt
1/2 cup of peanut butter chips
1/2 cup chocolate covered pretzels, coarsely chopped
chopped pretzels for garnish
Chocolate Peanut Butter Ganache:
6 ounces King Arthur Flour bittersweet chocolate discs (or regular bittersweet chocolate, chopped)
1/3 cup creamy peanut butter
1/2 cup heavy cream
Instructions
Preheat the oven to 350 degrees F. Grease an 8x8 pan.
In a large bowl, whisk together the melted butter, egg, vanilla and brown sugar until smooth.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Whisk the dry ingredients into the wet until smooth.
Stir in the peanut butter chips and chocolate covered pretzels.
Pour into the greased pan, spreading the mixture evenly.
Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool.
While the blondies are baking, prepare the ganache:
Place chocolate in a bowl.
Heat the cream in a small saucepan or the microwave until simmering.
Slowly pour over the chocolate and stir until the chocolate is melted and the mixture is smooth.
Stir in peanut butter.
Once the blondies have cooled a bit, remove them from the pan. Carefully slice into 9 even pieces.
Top blondies with the ganache (see note).
Sprinkle with chopped pretzels.
Notes
Once this ganache recipe cools, it's pretty thick. I used a piping bag with a small tip to create the zigzag effect you see in the picture. You can also just spread it over the top with a spatula. If you'd prefer to drizzle the ganache over the top, add more heavy cream.
