These brown-sugar brownies have a lovely cakey texture. For an extra-decadent dessert, top each blondie with a scoop of ice cream, drizzle with caramel or chocolate sauce, and sprinkle with peanuts.
Recipe information
Yield
Makes 16 Servings
Ingredients
1
1
1
1
1
2
1
1
1
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°F. Butter and flour 8x8x2-inch metal baking pan. Whisk 1 cup flour, salt, and baking soda in medium bowl to blend. Melt 1/2 cup butter in heavy large saucepan over low heat. Remove from heat; add sugar and whisk until smooth. Cool mixture 2 minutes; whisk in eggs and vanilla. Using flexible spatula, stir in flour mixture, then half of peanuts and half of chocolate chips. Spread batter in prepared pan; sprinkle with remaining peanuts and chocolate chips.
Step 2
Bake blondies until golden, tester inserted into center comes out clean, and edges just begin to pull away from sides of pan, about 30 minutes; cool completely in pan on rack.
Step 3
DO AHEAD: Can be made 2 days ahead. Cover tightly and store at room temperature.
Step 4
Cut blondies into 16 squares; serve.