One of the food oriented websites I like best–and the only board I contribute to–is the Cooking Light bulletin board (CLBB). My sister, Josie, apparently perusing The Savory Notebook blog (which is written by a CLBB member) came across this recipe, found where it was discussed on the CLBB (here), bumped it back in line, where I then saw it and the recipe caught my eye.
And boy am I glad it did.
Like Josie, I followed Alysha’s recipe on her blog (see where she discusses it here). I probably shouldn’t have–unlike Alysha my kids are still toddlers which means now I have a 9 X 13 pan full of bar cookies that I can’t stay out of (the recipe as originally posted on the CLBB was halved). I think John’s co-workers will be snacking well come Monday since that is what I usually do with baked goods that I am eating too much of. It’s the only way I can maintain my baking habit and not balloon!Anyway, these brownies are really tasty–and unique. They use all demerara sugar (actually I used Sugar in the Raw turbinado sugar) which I almost thought was a typo–probably not since the recipe originally came from the back of a Domino’s package of demerara sugar. The finished bar is exactly as you would imagine a peanut butter brownie to be–chewy, thick, moist… in other words, really, really good. And the sparkly crunch of sugar on top of the bars is a pleasant surprise.
Peanut Butter Brownies
Source: Domino’s Sugar, The Savory Notebook and CLBB
1 cup peanut butter — not natural PB (I used a hybrid–a “no stir” slightly sweetened organic PB)
1/2 cup butter — at room temperature
2 1/2 cups Domino Demerara Washed Raw Sugar (I used Sugar in the Raw turbinado sugar)
3 teaspoons vanilla (I used 3 1/2)
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips or chunks, to taste — optional
4 tablespoons Domino Demerara Washed Raw Sugar — for topping
Preheat oven to 350.
Line a 9×13 pan with release foil (I used parchment paper) or grease the pan.
Cream peanut butter, butter, and sugar until light in color. You will notice that the sugar stays pretty coarse–OK. Add eggs and blend to combine. Add vanilla and blend well.
In a separate bowl, stir together the flour, soda, and salt. Add to peanut butter mixture and blend until just combined. Stir in chips, if using.
Scoop batter into prepared pan and smooth it out. Sprinkle 4 tablespoons demerara over the top. Bake 28-30 minutes. Brownies will sink slightly in the center while cooling. Cool completely before cutting.
Thanks for solving the mystery of “where did I get this Demerara sugar PB blondie recipe”? It must have been on CLBB 15 years ago. Luckily I had saved it to my computer! I have a pan cooking now.
That’s funny because I was just saying to my husband last night that without the internet I would constantly be driving myself nuts trying to remember things I knew I had but when did they start and other comparable issues. Glad I could help!