Thick and chewy blondies full of peanut butter and chocolate chips topped with decadent chocolate ganache and creamy peanut butter drizzle. These Chocolate Peanut Butter Blondies are the ultimate peanut butter lovers treat.
Summer has definitely hit full force here in the Middle East. It’s only June and Dubai has already seen temperatures of 110 F. It really hasn’t felt too bad, but that’s because I’m hunkering down indoors like someone experiencing a blizzard out in Wyoming. I’m just on the other side of the spectrum. It’s not depressing like a cold winter in the north which is nice. That’s because the dang sun will not go away. Not a single wisp of cloud in the sky for the entire summer.
Salted caramel and spiced apple cider mingle together in a golden and chewy brown sugar and walnut blondie. Tart apple slices drenched in salted caramel make the perfect topping for this September treat.
I’ts official. I’m a soccer mom. I knew this day was coming, but man I didn’t expect it to come so soon. Oliver has practice every Thursday night and a game every Saturday. My little CRV is doomed for piles of dirt and grass. Oh, how I loathe thee. It always looks like I was transporting livestock back there. Yeesh. If I haven’t cleaned after practices and games (especially after the rain) I sometimes just avoid turning and looking at the back seat. Thank God for rear view cameras. I haven’t fully transitioned into super mini van mom yet, but I’m super jealous of the new models with built in mini vacuums. That right there is genius.
So since Autumn has started I must confess that I have totally neglected apples. I dove right off the cliff into pumpkins. Glorious pumpkins. Like with these Pecan Pie Pumpkin Cupcakes. I’ts apple season and I completely overlooked it. So before we head into October I wanted to bake something with delicious, beautiful, sweet apples. A nutty and spiced blondie bar topped with tart baked apples was the perfect choice. Oh, and don’t forget the salted apple cider caramel drizzle. I call this baby, Salted Caramel Apple Cider Blondies.
Chewy White Chocolate Pineapple Coconut Cookie bars topped with crunchy coconut, sliced almonds, and drizzled with melted white chocolate.
I’m still on a pineapple high. From these amazing cupcakes I posted about a couple of days ago. I’m still longing for them as I type. When I sought out to make the Pineapple Dole Whip Cupcakes, I bought A LOT of crushed pineapple. I pretty much cleaned the super market out. I was worried I wouldn’t have enough in case I botched the first round. Oh, but I didn’t. They turned out perfectly delicious. So here I am with leftover cans of crushed pineapple itching to be put into another yummy dessert. I was thinking blondies, (which I still might make with pineapple for another post) but I wanted something chewy and dense. I was also thinking coconut. Coconut needs to be with pineapple. They complete each other. The almonds just weaseled their way in.
The combination was a winner.
They were so delicious I ended up eating some for breakfast. I don’t know if it was the crunchy almonds or coconut, but it tasted perfect with my morning coffee and thus my guilt was gone. The sweet and tart pineapple is baked right into the cookie bar base so you get these bursts of pineapple flavor with each bite. I sprinkled the almonds and coconut on top right before baking. The finished result was a crunchy, golden, buttery top layer.
Oh Biscoff Cookie Butter. What have you done to me? I’ts only mid January and you’ve caused me to sway from my weight loss resolution. Sigh… You’re like eating Christmas.
If you haven’t tasted this stuff, it rocks. The moment I tasted it for the first time, I knew it was the beginning of a long friendship. These Biscoff Blondie Brownies are my first experiment recipe with Biscoff butter. The first layer is a really dark chocolate brownie, and the second layer is a chewy chocolate chip and walnut blondie (with Biscoff mixed right into the batter of course) and the top is drizzled with melted dark chocolate and Biscoff. Pretty sinful, huh? This recipe can be tweaked a little for the health conscious, but let’s be honest. You committed to the dark side when you decided to make these evil little goodies.
Preheat oven to 350 F and grease an 8x8 baking pan with cooking spray or butter.
For the brownie batter cream the butter and sugar in a large mixing bowl. Mix in cocoa powder and salt. Mix in eggs and vanilla until incorporated. Mix in flour until fully incorporated. The batter will be very thick. Spread on bottom of pan.
For the blondie batter in a small saucepan over medium-high heat melt the coconut butter, biscoff and brown sugar until smooth. Remove from heat and set aside to cool. In a small mixing bowl combine flour, baking powder, and salt. Pour biscoff mixture in another bowl and mix in egg and vanilla extract until just blended. Add dry ingredients. Fold in chocolate chips and walnuts. Batter will be very thick. Spread on top of brownie batter.
Bake for 25-30 minutes.
Once baked and cooled drizzle melted chocolate then melted biscoff on top.
Straight out of the oven these are out of this world. They are so dense and rich you better grab some milk. They last quite a while since they’re so intense, unless you decide to share. Then they will most likely disappear.
So do yourself a favor and make these now.
I promise they will knock your socks off and all your co-workers socks off. And your dog’s socks.