I love blondies and I love peanut butter and I love chocolate. There’s a whole lotta love in this recipe. Your heart will open wider with your first bite of these delectable divinities.
Prep time: 30 minutes
Cooking time: 40 minutes
Makes 12 large or 24 small blondies
1 1/2 cups peanut butter (crunchy or smooth)
2/3 cup neutral-tasting oil
1 1/2 tablespoons vanilla extract
2 cups brown sugar
1 teaspoon ground ginger
2 cups flour
1 teaspoon sea salt
1 teaspoon baking powder
1/2 cup milk (soy, rice, or almond)
2/3 cup whole unsalted peanuts
1 14-ounce can coconut milk
1 coconut-milk can’s worth (about 1 1/2 cups) of semi-sweet chocolate chips
Preheat oven to 325°.
In the bowl of an electric mixer, add peanut butter, oil, vanilla, brown sugar, and ginger. Mix at a low speed until blended. Add flour, salt, baking powder, milk, and peanuts and mix at a low speed until well blended. Spread mixture into an ungreased 9” x 13” baking dish. Bake for 20 minutes. Rotate the pan and bake until the blondies start pulling away from the sides of the pan, about 20 more minutes.
While blondies cool, make the ganache. In a small saucepan, heat coconut milk over medium-low heat until warm. Fill the coconut milk can with chocolate chips and add them to the saucepan. Give it a stir, turn off the heat, and let sit on the burner with the heat off until the chips are melted and the mixture can be stirred like an icing. Spread ganache on top of the lightly cooled blondies.
Refrigerate for 2 hours or overnight before cutting and serving.