It’s been way too long since I’ve made dessert for Pinch of Yum. For me. For anyone. Actually, it’s really been more like one minute if you count those coffee cake muffins as dessert, which I don’t. Here we are at nine days into the new year, and these are already shaping up to be my top dessert of 2013. And I’m shaping up to be out of shape.
Salty has been the name of the snack game in the Philippines. Something about it being good for you to eat chips because it helps you retain water? Which definitely SOUNDS chubby, but I don’t know. Considering that the first thing I wanted to do after coming out of sick week was dive headfirst into a bag of chips, it sure feels at least a little healthy. And if you were going to say that you crave vegetables when you come out of sick week, well, you’re lying.
In my heart of hearts, I’m a dessert girl. My dreams are made of pools of chocolate fondue and towers of refrigerated sea salt chocolate toffee bars and gooey peanut butter blondies smothering a layer of Double Stuf Oreos.
I don’t even mind a crooked Oreo layer from time to time.
Sometimes people ask me if I developed a love of cooking, or, more importantly, eating because of all my cooking experiences growing up. But the truth is, not really. My mom usually made a family favorite for dinner and I rarely helped other than the eating part. On the other hand, baking has always been dear to me. To us. My family. Not in the classically-trained baker way. More in the homemade chocolate chip cookies and weekend brownies and warm banana bread with melted butter and a glass of cold milk kind of way.
Last week my sisters came to visit me in the Philippines and about 30 seconds after they arrived, we all found ourselves elbow-deep in peanut butter blondie batter and covered with Oreo crumbs. This is what we do, friends.
And then we went to one of the most beautiful places in all of the island of Cebu, and took a picture that none of us really feel good about, and then I posted it on my blog. #why
And we also ate blondies.
That’s what I call a good time.
- ⅔ cup soft butter
- 1 cup packed brown sugar
- ½ cup granulated sugar
- ¾ cup peanut butter
- 1 teaspoon vanilla extract
- 2 eggs
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- ⅓ cup cream
- 16-24 Oreo cookies depending on size of pan
- 1 bag white chocolate chips (optional)
- Preheat the oven to 325 degrees. Butter a 9-inch square baking dish for thicker bars, or a 9×13 baking dish for thinner bars.
- Cream the butter, brown sugar, white sugar, peanut butter, and vanilla. Add the eggs one at a time, beating until well mixed.
- Add the flour and baking powder and mix for less than 1 minute with an electric mixer or stir with a wooden spoon until all flour is incorporated (batter gets tough to work with if you mix it for too long). Add the cream and use electric mixers or wooden spoon to stir until incorporated. Batter should be thick but spreadable.
- Spread half the batter in the prepared dish; layer Oreos evenly over the batter; top with remaining half of batter. Bake for 40-50 minutes, depending on the size of your pan (less time for a rectangle, more time for a square) and whether or not you like them to still be a little soft and doughy. I baked mine for 40 minutes or until the edges were browning and the middle was just a little soft. As they cooled, the middle sunk down a little but I loved them that way!
I don’t mean to tell you to eat raw eggs or anything, but batter lovers, these were made for you.