Cinnamon Peanut Butter Skillet Blondies with Ice Cream

I made skillet blondies. With chocolate, peanut butter, salted peanuts..

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 said 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.

Amy of Kimchi Mom is hosting today’s Spice It Up sunday supper table, and we’re rocking the spice rack! Literally. The list below will confirm it.

Also, who knew I would be sharing a very cinnamony recipe for the event today. 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.
What I knew was that I would be making some sort of skillet cookie or brownie to break my new iron pan. Maybe call myself an iron baker? ha

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 a 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? A few recipes had stayed anchored in my mind, black skillets, melting butter and puffy doughs coming out of the oven, banana flavored, chocolate and mint.

This spicy party deserved the best cinnamon I had, a vietnamese powder I bought in a suitcase with me from a trip. Yeah, I bring oils and spices in my luggage. Totally worth it when I can’t find the same here.

I’m like the crazy passenger going through customs with the piles of cookbooks, kitchen gadgets and bottles with mysterious powders. The explanation is so unlike what they usually hear, they let me pass and don´t even attempt to see if the jars really contain what I say they do.

Ready to go into the oven

Get your dark chocolate, peanut butter, ice cream and spoons ready.

This peanut skillet blondie is the stuff of rainy afternoons, friends, mismatched spoons fighting for the center spot, oohhs and aahhs.

Cinnamon Peanut Butter Skillet Blondies with Ice Cream

Author: Paula Montenegro
Yield: 8 servings 1x

Print Recipe

Description

A good dark chocolate, cut into uneven chunks works best here, but chocolate chips can beused. The flavor of ice cream is up to you.

Scale

Ingredients

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)

Instructions

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.

Category: Dessert

adapted from this recipe

Ready for a stunning list of spicy sweet and savory recipes?

Snappy Starters & Snacks
Hatch Chile, Grape & Grilled Onion Salsa from Shockingly Delicious
Sriracha Popcorn from The Girl In The Little Red Kitchen
Cheese, Smoked Paprika and Fennel Crackers from What Smells So Good?
Baked Banana Pepper Poppers from Daily Dish Recipes
Spicy Black Bean and Corn Stew from Mama’s Blissful Bites
Caldo de Camaron y Pescado (Shrimp & Fish Soup) from girlichef
Shredded Buffalo Chicken Salad from Casa de Crews
Sriracha and Parmesan Fries from Mess Makes Food
Smoky Salmon Chowder from Cindy’s Recipes and Writings
Hummus with Spicy Turkish Ezme Salad from Neighborfood
Goat Cheese Stuffed Peppedew Peppers from Healthy. Delicious.
Tofu Hariyali Kebabs-(Tofu Kebabs in Cilantro Sauce) from Soni’s Food

Fiery Main Dishes
Spicy Stuffed Mexican Peppers from Peanut Butter and Peppers
Jalapeno Popper Fettuccine Alfredo from Chocolate Moosey
Baked Tilapia en Escabeche from La Cocina de Leslie
Spicy Grilled Chicken Wings with Two Dipping Sauces from Runner’s Tales
Chorizo and Scallop Skewers from Jane’s Adventures in Dinner
Buffalo Chicken Pizza from Cookin’ Mimi
Thai Cashew Chicken from Doggie at the Dinner Table
Skillet Jambalaya from Hezzi-D’s Books and Cooks
Firecracker Chicken from Juanita’s Cocina
Spiced Turkey Burger Patties from Cook the Story
Aubergine and Chickpea Curry from Small Wallet, Big Appetite
Savory Tomato & Poblano Pie from An Appealing Plan
Venison Mole Rojo from Curious Cuisiniere
Za’atar Chicken with Fattoush from Food Lust People Love
Crispy Oven Fried Buffalo Chicken Tenders from In The Kitchen With KP
Skinny Buffalo Chicken Strips from Webicurean
BBQ Chicken Pizza with Poblano Peppers and Pepitas from The Wimpy Vegetarian
Spicy Thai Beef Salad from Magnolia Days
Buffalo Chicken Sloppy Joes from Cupcakes & Kale Chips
Spicy Lemon Paprika Chicken Thighs from Family Foodie

Searing Sauces & Seasonings
Homemade Buffalo Sauce from Growing Up Gabel
Whole grain Mustard recipe – Moutarde à l’ancienne from Masala Herb
Homemade Sriracha Sauce from kimchi MOM

Zesty Sweets & Sips
Cinnamon Streusel Scones from Killer Bunnies, Inc
Fiery Pomelo from My Other City By The Bay
Cinnamon Monkey Bread from That Skinny Chick Can Bake
Goldilocks and the 3 Asian-Fusion Bars from Ninja Baking

Paula Montenegro

A baker for more than 30 years, I love testing recipes and sharing the best of what I find. I'm mostly self-taught with some time spent in baking school. I believe we can all be bakers and cooks with the right instructions and simple ingredients. If you're craving easy recipes with amazing results, you're in the right place. Let's get into the kitchen!

Comments

Anne@FromMySweetHeart says
August 12, 2013 at 04:18
Oh my gosh, Paula, I could cry because this looks so good! I think this is the very picture you had tempted me with a week or so back on FB, no? So glad to finally have the recipe! I actually prefer blondies to brownies and so pretty having this baked in a skillet! Beautiful photos! : )
Karen Kerr says
August 12, 2013 at 03:10
Oh. My. Gosh. Paula! Those photographs are sooooo beautiful! Not to mention the recipe. I must try this! Congrats on your new skillet. It took me a long time to try cast iron too, and now I wonder what took me so long.
Pamela @ Brooklyn Farm Girl says
August 12, 2013 at 01:31
Oh goodness, this looks so delicious.. I love the cinnamon mixed in with the peanut butter. Some of my favorite peanut butter is cinnamon swirl, so this is going to be a winner. Can't wait to try! Thanks!
Marissa | Pinch and Swirl says
August 12, 2013 at 00:43
I've had blondie brownies on my mind for a week! These look incredible. And toasted cinnamon ice cream? yummmmm
Brianne @ Cupcakes & Kale Chips says
August 11, 2013 at 23:39
Oh my Paula, I could just dive into your awesome skillet!!
Sarah Reid says
August 11, 2013 at 21:16
Just when I thought blondies couldn't get any better!
The Wimpy Vegetarian says
August 11, 2013 at 20:55
OMG I wish I had some of this right now. I think I'd eat the entire skillet!! I love blondies, and love adding peanut butter to my baking adventures. This is perfect.
Stacy says
August 11, 2013 at 20:38
My mother has a massive iron pot and pan collection and I guess I'll get it someday, perhaps when I am more settled and don't have to pack it up to move along every few years. She has offered me a couple over the years but with the weight allowance I could never bring them home with me.
Your cinnamon blondies look wonderful, Paula! I am imagining that peanut butter helps make them extra chewy. My daughters would adore them. Pinned to my Recipes to Try board!
Camille says
August 11, 2013 at 19:47
Oh my that looks delectable!
Anne ~ Uni Homemaker says
August 11, 2013 at 19:42
Sounds delightful. I adore blondies and love the pairing of cinnamon and peanut butter. Pinning!
The Ninja Baker says
August 11, 2013 at 19:41
Sooo happy to have these 2 recipes, Paula. They absolutely look and sound scrumptious. I kept checking your site to see when this #SundaySupper contribution was up…and now I feel like a kid on Christmas!
P.s. LOL regarding the customs bit with the cookbooks and bottles =)
Deb says
August 11, 2013 at 18:47
Always a dessert lover, I find the gooey cookie and melting ice cream just irresistible! I am hoping my mother will let me take her cast iron skillet home one day soon. It is too heavy for her to use and languishes in her pantry just waiting for the next recipe.
Liz Berg says
August 11, 2013 at 18:41
Oh, yum, Paula!!! My family is in love with skillet cookies…and yours looks marvelous…especially topped with melting ice cream. And I'm so glad to see a few of us going the cinnamon and dessert route 🙂 I'm in good company!!!
PS…I have a feeling you don't fit the heroin smuggler profile!
Shannon R says
August 11, 2013 at 18:00
*droool* I love baking in my cast iron, it gives things such a nice crispy crust. This recipe just looks amazing… plus ice cream? I'm dying over here!
Cocoa and Lavender says
August 11, 2013 at 17:07
Wow – this looks amazing, and gives one all sorts of ideas on how to make brownies with no mess! I, too, discarded my mother's cast iron pan and regret it so much. I love using mine for corn bread, especially, and pot pies… ~ David
- wp_vknotes_admin says
  August 11, 2013 at 17:28
  I have an endless list of things to do now on that poor skillet, cornbread included!
Soni says
August 11, 2013 at 16:51
Oh the way you describe it is making my mouth water and the pics are not helping one bit 🙂 Looks absolutely decadent and its the perfect indulgent treat after any meal 🙂
Helene Dsouza says
August 11, 2013 at 15:20
This looks phenomenal Paula!! I think so I ll just go and get some ice cream so that I can enjoy it now with your blondie.
If you ever come here I d make sure that you get to see all kinds of spices and qualities and then of course you would end up traveling with 10 kg spices as I do. 😉
Andrea_TheKitchenLioness says
August 11, 2013 at 11:37
Paula, cinnamon is my very favorite spice of all times and I have been trying and tasting different kinds from different companies and origins – so this recipe would be just about perfect right now to use some of this lovely spice sitting in my cupboards – pure decadence!
Have a lovely Sunday, Paula and save me some of that heavenly dessert, please!
Angie Schneider says
August 11, 2013 at 11:22
My..Paula, this is one of the best blondies I have seen in a long while. I don't even own a cast iron pan…need to get one!
Kathy says
August 11, 2013 at 11:10
Wow, These look incredibly decadent and so yummy! Anything with peanut butter is a hit in my house! Have a great week, Paula!

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Cinnamon Peanut Butter Skillet Blondies with Ice Cream