Peanut Butter Skillet Blondies
I'm totally in love 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.
Servings 8 servings
Ingredients
- 14 tablespoons unsalted butter ½ cup + 2 tablespoons
- 1 cup light brown sugar
- ½ cup white sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoons vanilla extract
- ½ cup salted peanuts
- 6 tablespoons peanut butter
- 4 ounces semisweet chocolate cut into uneven chunks
- ice cream to serve, I like cinnamon ice cream or vanilla ice cream
Instructions
- Preheat the oven to 350ºF (180ºC).
- Heat an 8-inch cast iron skillet over low heat for 1 or 2 minutes. Add 14 tablespoons unsalted butter, and when it's half melted, add 1 cup light brown sugar, ½ cup white sugar and mix with a whisk.
- Add 2 eggs and mix quickly. Remove the skillet from the heat. Add 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt and ½ teaspoon ground cinnamon. Mix carefully to avoid spilling, and then mix in 1 teaspoons vanilla extract.
- Stir in ½ cup salted peanuts, add 6 tablespoons peanut butter in mounds and 4 ounces semisweet chocolate, chopped. 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 ice cream.
Notes
You can use almond butter instead of peanut.
