It started with these, escaladed to devouring many a Reese's Egg during Easter (which, I must add, taste SO. MUCH. BETTER than normal Reese's) and now I'm whipping up a batch of these amazing little devils.
They also make for an excellent "OMG I'm so sorry I slammed your thumb in a car door and your fingernail is now all black-and-blue and falling off" treat. Ya know, if you happen to accidentally do something like that to a good friend of yours....but I mean, who would do that......
From Joy The Baker (Seriously. You need to read her blog. HILARIOUS)
What You'll Need:For The Blondies:
10 tbsp Butter
2 cups Brown Sugar, packed
1 cup Creamy Peanut Butter
2 Eggs
2 tsp Vanilla
1/2 tsp Salt
2 cups Flour
1 tsp Baking Powder
For The Frosting:
6 tbsp Butter, softened
3 tbsp Unsweetened Cocoa Powder
1/4 tsp Salt
1.5–2 cups Powdered Sugar
3 tbsp Milk
3/4 cup Milk Chocolate Chips
What To Do:
1.Preheat oven to 325F. Grease a 9x13 pan. Add parchment paper to easy removal then grease parchment paper if you choose. In a medium sauce pan, melt together butter and sugar over medium heat until butter is melted. Remove from heat and allow to cool for 5 minutes. Add the peanut butter and stir until combined. Cool for anouther 5 minutes and then whisk in eggs and vanilla.
2. In a separate bowl, whisk together salt, flour, and baking powder. Add dry ingredients all at once to wet ingredients and mix until just incorporated (batter will be THICK). Pour into pan and smooth out. Bake for 20-25 minutes or until it passes the toothpick test. Allow to cool to room temp before frosting.
3. Beat together butter, cocoa, and salt (recommend using a stand mixer). Add 1/2 cup powdered sugar and 1 tbsp milk. Beat well. Add another 1 cup powdered sugar and 2 tbsp milk. Melt chocolate chips and beat into frosting. Add the last 1/2 cup powdered sugar if you want thicker frosting.
4. Spread over blondies. Devour.
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