Today marks the first day of my favorite time of year – football season, which goes until the end of the holidays. I rarely sit down to actually watch a game, but there is something I love about having it on in the background and my dear hubby enjoying watching his Alma Matter play their hearts out. The weather is starting to cool off, soon the leaves will be turning…it’s the best time of year!
And with football comes football food! I technically made these for a BBQ the day before, but they’d be great for game day. At a BBQ or any similar event you really need a food that is easy to pick up, no utensils needed. Smitten Kitchen saved the day yet again with these fabulous Peanut Butter Blondies with Chocolate Ganache.They are very easy and very addictive. Well, addictive if your favorite combination in the whole wide world is peanut butter and chocolate. And mine is. I hope yours is too.
The batter takes about 10 minutes to make, including gathering up your ingredients (remember, I am slow with this part). It looks just like cookie dough, and I think you could probably actually drop these and make cookies instead.
Then you bake anywhere from 35 to 45 minutes, depending on how you like your edges and how hot your oven is. After it cools completely, make the ganache. If you live in the Oven, aka the South, like me, you might want to put the blondies int he refrigerator to chill, otherwise you’ll be waiting all night. I needed to sleep, so that was not an option.
Pour the ganache on top, sprinkle with sea salt if you so desire. I think it would also be very tasty with some pretzels crushed on top for some added texture and that salty sweet taste. And would also make it more manly than “sea salt”.
Courtesy of Smitten Kitchen
- 2 sticks (1/2 pound) unsalted butter, softened
- 1 3/4 cups sugar
- 1 cup creamy peanut butter (I used all natural, fresh ground, honey roasted from Earth Fare)
- 2 large eggs plus 1 large yolk
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 1/2 cups semisweet chocolate chips (9 ounces)
- 1/2 teaspoon salt, see note**
Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.
Beat together butter, sugar, and vanilla with an electric mixer at medium-high speed until mixture is light and fluffy, about five minutes. Then add peanut butter and beat until incorporated. Beat in whole eggs and egg yolk.
Reduce mixer sped to low, then mix in flour until almost combined. Add in chocolate chips and beat on low until combined. Batter will be very thick!
Bake until blondies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs, about 35 to 45 minutes.
Cool completely in pan on a rack, about 1 1/2 hours. Chill if needed.
1 1/2 cups semisweet chocolate chips (9 ounces)**
1/2 cup heavy cream
1 tablespoon unsalted butter, softened
*1 1/2 tsp of coarse sea salt for topping
Put chocolate chips in a heatproof bowl.
Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute. Mix with a whisk starting slowly in small circles in the center, slowly working your way out as the chocolate and cream combine.
Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.
Spread ganache on cooled brownies. Sprinkle with sea salt (or pretzels, or nothing at all). Let cool until set. This may take a while if it is hot and humid out, possibly overnight. Chill for a short while (30 minutes tops) if you need to speed things up. Ganache is best at room temperature though.
Slice and enjoy!