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.
Also, who knew I would be sharing a very cinnamony recipe for an 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.
 |
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.
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
Pin
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.
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.
Keywords: skillet blondie, peanut butter blondie
Although I discarded almost everything I owned when I moved last April, everything, I brought my three old cast iron skillets. I will definitely be making this recipe.
I want my face right in the center of that skillet. Holy moly! Big fat skillet cookies is my ultimate dessert and adding cinnamon and peanut butter is totally putting me over the top! I can't wait to try this!
I just bought a small cast iron skillet but haven't done anything with it…I think a skillet cookie is definitely in order!
What a great way to break in your cast iron pan. I'm glad to see someone else loves the combo of cinnamon and peanut butter as much as I do.
And what a bonus that this is mixed and baked in the same skillet. Love it!
I miss my cast iron skillet so much. I am not sure this would turn out as well using a regular pan but it looks too delicious to not at least try
Oh.my.God. Paula. There is so much amazingness happening here, I don't know where to start. First of all, congrats on your new beautiful cast iron pan! I have a little one (that I foolishly still haven't used because I'm scared of seasoning it) but I'd love a big one so that I can make giant skillet blondies/cookies/cakes/bars/etc as decadent and delicious as this one. I want to face plant into that (who cares if I get third degree burns from the heat? It'd be worth it!).
I really love my cast iron skillet also. I used to buy non-stick pans, but now just use the cast iron for everything. I wish I knew sooner.
Peanut butter blondies are, of course,a good idea, but I had never thought about them. I love that everything is mixed in the skillet. Lovely!
Is this a single-serving skillet? 😉 This looks so luscious!
Love your photos and I especially LOVE your writing! Thanks for sharing this week!
Ok now this was good enough for me to look and make double sure I have everything I need for this! You have done an excellent job with this one! I love it. Peanut butter is my fave so I will have to try it two ways. 😀
Okay, I was already a little hungry, but now I'm dying looking at these pics. I so want to grab a spoon and dig right it. It looks fantastic, Paula!
That looks to be such comforting dessert. How I wish I could get my hands on a cast iron skillet…the ones available at the shops here are just not to the mark. So my hunt continues…
I don't own a pan quite like this but I really need one – this recipe sounds incredible! Love the peanut butter cinnamon combo – who needs brownies when you have this?
Oh man. Paula, you're killing me! That is the BEST, most gorgeously decadent blondie I've ever seen. No joke. I've never really been a fan of blondies (as I always thought there was no point making them, when chocolate-loaded brownies were the alternative)but with the cinnamon and pb? I'm there. Definitely making these with that gorgeous ice cream. It's still cold here so it's perfect for curling up with my beau, skillet and ice cream in hand (actually I'd better portion it out or we'd eat it all!!). Thanks lovely xx
Oh wow – this looks so decadent, I so wish I had kept my cast iron skillet now…
I had a laugh at your description of coming back into the country with bags of kitchen implements and spices 🙂
Everything done in the skillet, how convenient is that! Looks sinful and delicious, especially with the ice-cream, yum!