Right now we’re watching Julie and Julia. It’s causing us to debate whether we should quit our jobs and just bake and cook. Of course a few minutes of conversation and then reality hits. I do kind of feel like I’m slowly learning and making a lot of progress. My baking is getting better, our photos are getting better, and just today I started editing and now they’re really getting better. This blog has been about growth and healing. I really hope it’s helping people. It’s hard some days, but completely worth it other days. Thanks for being along for the ride.

My list of recipes to try out is just as long as it has been. This recipe is a throw back to the gravely point cookies, but in blondie form. I learned some lessons in that one, mainly the addition of honey adds a ton of additional moisture. This lead me to try this recipe two ways, in a just in case sort of way. What you have here is honey peanut butter blondies two ways.

The first way uses honey and peanut butter. There’s an additional 1/2 Cup of flour in them to help with the additional moisture from the honey. The flavor is strong and divine. The honey lends its sweetness while the peanut butter can shine through well. The lack of the normal amount of sugar does reduce the slight crust you would get on the top of blondies or brownies, but they’re just as sweet. The texture is a chewy gooey blondie and less cake like.

What I learned with the cookies is that adding the additional flow can reduce the flavor a bit. I was worried about that happening here. It didn’t thankfully. The way I wanted to attempt to offset that was to try using powdered peanut butter in place of additional flour to see if that would help. I didn’t add the additional flour as there wasn’t as much moisture. This worked very well. The blondies had a slightly reduced peanut butter flavor, but were still very good. The texture was a bit more closed and cake-like. This makes them a bit fluffier. It’s a great way to choose what you like better and have an easy swap to make it so.

Ingredients

• 1 Cup unsalted butter

• 1 1/2 Cups dark brown sugar

• 2 Large eggs

• 2 teaspoons vanilla

• 1/2 Cup honey (3/4 Cup honey when using powdered PB - for a cake-ier blondie)

• 1/2 Cup peanut butter (1/4 Cup powdered PB - for a cake-ier blondie)

• 1 teaspoon salt

• 1 teaspoon baking powder

• 2 1/2 Cups AP Flour (2 cups - for a cake-ier blondie

Instructions

1. Preheat the oven to 350 degrees

2. Melt the butter in a microwave safe bowl, or in a small sauce pan on the stove, and add to a large mixing bowl

3. Whisk in the brown sugar until completely dissolved and slightly lighter in color

4. Whisk in the eggs one at a time

5. Whisk in the vanilla, honey and peanut butter **

   1. ** if using powdered peanut butter - mix the honey and powdered pb together in a small bowl first ** Don’t forget the amounts are different

6. In a separate bowl combine the flour, salt, and baking powder

7. Fold the dry ingredients into the wet until just combined

8. Line a 9x13 inch baking dish with parchment letting some hang over the sides (to use as handles) spray the pan and parchment with baking spray (pam)

9. Pour the batter into the pan and smooth out

10. Bake for 30 - 35 minutes

11. Let cool in the pan for 10 minutes

12. Using the parchment handles lift out and cool on a cooling rack

13. Cut and enjoy

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