I'm totally obsessed with these skillet blondies with peanut butter and chocolate chips. They're gooey and fudgy, and just plain amazing. I recommend eating it family-style directly from the cast-iron skillet with some cinnamon or vanilla ice cream on top.
If I knew back then that the cast iron skillets I saw growing up would be so hot right now, I would’ve kept them. And trust me, I do keep stuff longer than needed, but you don’t lug lots of kilos of iron just because.
Finally, I bought a new one a few weeks ago at the nicest little shop, with all the right pans, kitchen towels, molds, glass jars, a perfect foodie paradise, which only needed a stove and oven and I could well believe it was my kitchen. Not because it was like my kitchen, it was a wishing moment. One day.
For now let's concentrate on these cinnamon peanut butter blondies, made in the skillet and topped with a creamy toasted cinnamon ice cream.
The spoon is mine. I did eat a lot of it, still warm, gooey, and contrasting with the frozen cream, decadence beyond the winter day outside.
Spices always take me to savory ideas first, always.
A steaming egg curry, dry rub on ribs, spicy chutney, you know salty, vinegary, fiery. Not dessert. Or so I thought.
I knew I would be making some skillet cookies or brownies to break my new iron pan.
I played around with the peanut dark chocolate blondie recipe many times, it's so versatile and the flavor of chocolate chips cookie dough is almost like a canvas, add to it any nut or dried fruit, even a few tablespoons of sweet liquor and create a new bar.
What if we make the dough from scratch in a cast-iron skillet, add some swirls of peanut butter, salted peanuts, and swirl a little bit more to make the chunks of dark chocolate melt just the tiniest bit to stain the batter but not so much?
This spicy party deserved the best spice I had, a ground Vietnamese cinnamon I bought in a suitcase with me from a trip. Yeah, I bring oils and spices in my luggage when I travel. Totally worth it when I can't find the same here.
Get your dark chocolate, peanut butter, ice cream, and spoons ready.
This peanut skillet blondie is the stuff of rainy afternoons, friends, and mismatched spoons fighting for the center spot.
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- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 14 Tbs scant 1 cup unsalted butter
- 1 cup light brown sugar
- ½ cup white sugar
- 2 eggs
- 1 teaspoons vanilla extract
- 6 Tbs peanut butter
- ½ cup salted peanuts
- 4 oz semisweet chocolate (cut into uneven chunks)
- Cinnamon ice cream ( see recipe here)
- Preheat the oven to 350ºF / 180ºC.
- Heat an 8-inch cast iron skillet over low heat for 1 or 2 minutes. Add butter, and when it's half melted, add sugar and mix with a whisk.
- Add eggs and mix quickly. Remove skillet from the heat. Add flour, baking powder, cinnamon and salt. Mix carefully, and then mix in vanilla.
- Stir in peanuts, and add mounds of peanut butter and chocolate chunks. Mix it just a few times to marble, but not too much or the chocolate will all melt.
- Bake for 35 minutes, or until top is dry but center is still somewhat wet.
- Remove from the oven. Serve with scoops of cinnamon ice cream.
You can use almond butter instead of peanut.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peanut butter blondie