Chocolate-Peanut Blondie Bites

chocpeanutblondiesNote: This recipe also makes cookies. Spoon balls of dough onto a sheet pan lined with parchment paper. Bake for 15 minutes or until the cookies are golden brown and set on top.

1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1/2 cup coarsely chopped semisweet chocolate
1/2 cup coarsely chopped unsalted roasted peanuts

Preheat oven to 325 degrees F. Butter a 8-by-8-inch pan, line with parchment paper, and butter again. In a medium bowl, combine the dry ingredients: flour, baking soda, and salt.

In a large bowl, using a hand-held mixer, beat together the sugar and egg until pale and glossy. Add the vanilla and melted butter, beat until combined. With the mixer on low speed, add the dry ingredients a little at a time, scraping down the sides of the bowl now and then, until just combined. By hand, fold in the chopped chocolate and peanuts. Spread batter in prepared pan and smooth top.

Bake for 30 minutes or until a toothpick inserted into the center comes out with a few crumbs. Let cool completely in the pan. Use the parchment paper to lift the cooled blondies onto a cutting board. Using a sharp serrated knife, cut into 1-inch squares.


Yield: 16 blondie bites.


- Recipe courtesy of Joseph Erdos