best ever peanut butter blondies

You guys, I have no idea what’s gong on! The last two times I attempted to make Brownies have ended in utter disaster, and by that I mean undercooked or otherwise inedible brownies, yuck. That’s just bad. But I think there is a way to redeem myself. Maybe if I reverse direction and make the best ever Blondies, I can successfully make a return to the dark side.

best peanut butter blondies | sagebrousseau.com

peanut butter blondies | sagebrousseau.com

Best Ever Peanut Butter Blondies

  • ½ cup (1 stick) unsalted butter, melted
  • 1 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup peanut butter
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup all-purpose flour
  1. Preheat oven to 350 degrees and line an 8×8 baking pan with parchment paper and lightly grease with cooking spray. Set aside
  2. In a large bowl, combine the melted butter and light brown sugar. Mix thoroughly. Add in the egg and vanilla extract.
  3. Mix in the peanut butter and make sure all of the wet ingredients are thoroughly mixed.
  4. Add in the salt, baking powder, and flour.
  5. Add batter to the baking pan and spread out evenly with a rubber spatula.
  6. Bake for 30-35 minutes or until golden brown and a tooth pick inserted in the middle comes out clean.

best peanut butter blondies | sagebrousseau.com

best peanut butter blondies | sagebrousseau.com

cranberries: New England’s superfood

It’s no wonder why cranberries are a staple of holiday cooking and eating, since they are freshest and in season September through December.

cranberries | sagebrousseau.com

There is no food more quintessentially New England than the cranberry, documentation from Ocean Spray even suggests that the first commercial cranberry harvest took place in Dennis, Massachusetts in 1816. Not only are cranberries one of only three berries native to the U.S. (blueberries and Concord grapes are the other two), it is also considered a superfood full of antioxidants and rich in vitamin C and fiber.

Eating foods with antioxidants in them are believed to protect the body from “free radicals”, which are cells that have been damaged. Composed of nutrients, vitamins, and minerals, the antioxidants help repair the damage to cells that free radicals have gotten a hold of and helps keep your immune system strong. Cranberries are higher in antioxidants than almost all other fruits and vegetables out there (outranking cherries, red grapes, and broccoli)!

cranberries | sagebrousseau.com

cranberry bread | sagebrousseau.com

I prefer eating my antioxidants in the form of baked goods, don’t you? Try this tasty cranberry bread recipe from the Cape Cod Cranberry Growers Association:

  • 1/2 C. Butter
  • 1 Tbs. Grated Orange Peel
  • 3 Large Eggs, Beaten
  • 2 1/2 C. Flour
  • 1 Tsp. Baking Soda
  • 2 C. Fresh or Frozen Cranberries, Chopped
  • 1 C. Sugar
  • 1Tsp. Vanilla
  • 3/4 C. Buttermilk
  • 1/4 Tsp. Salt
  • 3/4 C. Pecans, Chopped (optional)

Preheat oven to 350°. Spray bottom only of 9″ X 5″ loaf pan with cooking spray. Beat butter, sugar, orange peel and vanilla in a large bowl until light and fluffy. Add eggs, mixing well. Combine flour, baking soda and salt, add to creamed mixture alternately with buttermilk, beating at low speed just until blended. Fold cranberries and nuts into batter. Turn into prepared pan, spreading evenly. Bake until wooden pick inserted in center comes out clean, about 50 to 60 minutes. Cool slightly in pan. Remove from pan and cool completely on wire rack.