blondie. baking. bonding.

Seven strangers picked to live in a house... this is what I walked into when I arrived in San Francisco. I moved into a mini Pacific Heights mansion with 6 people I (sort of) didn't know + although there are no cameras or Jersey Shore drama this place is pretty amazing. I've been baking a lot for my new roommates since I moved in; maybe maintaining a kitchen stocked with treats is my attempt at bribery to ensure that I "make" friends here in California, but that's besides the point.

Last night we had our first ever joint baking experience. We sat around watching TV, discussing the idea of doing a triathlon together + after searching for one unsuccessfully, we decided to bake something instead. My helpful sous chefs Jason + Stew made some freshly ground coffee, toasted + chopped peanuts + documented the experience with my camera. From fitness to fatness, at least we're all going down together.

Enjoy this recipe for peanut butter blondies with a kick of espresso, a suprisingly delicious combination. We collectively decided that they could have used even more coffee/espresso flavor, the recipe reflects these changes.

Peanut Espresso Blondies

1 cup + 2 tbsp browned butter*

2 1/2 cups brown sugar

3 eggs

2 tsp vanilla

2 1/2 cups flour

1 tsp salt

1/2 tsp baking soda

1 tsp baking powder

2 -3 tbsp finely ground coffee or espresso**

2/3 cup toasted peanuts, chopped

1 cup crunchy peanut butter

Preheat the oven to 325 degrees. Line a 9 x 13 pan with foil + coat with non-stick spray. Brown butter in a sauce pan then pour into a large mixing bowl. Mix in brown sugar, vanilla + eggs. Once combined add dry ingredients + nuts, stir until incorporated. Pour mixture into pan + dollop peanut butter over the top. Using a knife marble the peanut butter into the batter. Bake for 25-30 minutes until blondies have turned golden in color + puffy in appearance.

Note:

*I'm obsessed with brown butter, I think it makes everything better but you can use plain melted butter if you prefer.

** I used 2 tbsp but would definitely use 3 tbsp if not more next time.