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?
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.
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.
- 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.
Keywords: skillet blondie, peanut butter blondie