I grew up eating brownies. Dense, low, fudgy brownies. When I started baking my own, I tossed in handfuls of chocolate chips to provide pockets of pure bliss.
I never made blondies until I joined TWD.
Seriously, what was the point? A handful of chocolate chips in a buttery, sugary, cookie-esque base?
No way. Give me brownies!
But then I made a batch of blondies and marveled at the caramel, butterscotch notes to the base, punctuated with rich chocolate and toasted nuts.
I'm a convert:)
These blondies rely on peanut butter and roasted peanuts to create a rich, dense foundation. I used milk chocolate chips (more than Dorie required, actually, because I love chocolate soooo much). A hint of cinnamon heightens the complexity of these bars, and makes them a perfect partner for a chai latte.
Thank you to Nicole of Bakeologie for selecting this recipe and reminding me of my newly found Blondie love.