Hey guys! Katherine here. Has anyone else tried a weird/amazing food combo, but when you try to tell other people about it they look at you like you’re cracked? This happened to me a few weeks ago when I told Nicole that I tried peanut butter and molasses on toast, and her reaction was umm….less than enthusiastic. However, I was convinced we could turn this salty & sweet flavour combo into a winning dessert treat, and lo and behold! Molasses peanut butter blondies were born.
These guys are rich in flavour. The sweet, caramel molasses and smooth, nutty peanut butter makes total sense when you think of it. We boosted it even more with a bit of espresso powder, but if you don’t have any on hand, you can just up the vanilla a tad. Pair all that flavour with the texture of a blondie – slightly chewy with a crunchy top? Yeah, they’re pretty darn good. They will lose their crunchy top once stored in a container, but fear not, as they stay moist and delicious for days after.
Another bonus? We created these so that you can mix it all in one bowl!!! It’s so easy – just sift your dry ingredients over top of the wet and mix! Give’em a try and see for yourself! Are we cracked? Let us know in the comments!
Molasses Peanut Butter Blondies
- 2 large eggs
- 3/4 cup fancy molasses
- 1/2 cup packed brown sugar
- 1/2 cup butter unsalted
- 1 tsp vanilla extract
- 1 tsp espresso powder
- 1 & 1/2 cup all-purpose flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/3 cup natural peanut butter
- Preheat the oven to 350F. Grease an 8x8 baking pan with butter and stick parchment paper to the bottom and sides.
- In a large glass/porcelain mixing bowl, add butter and heat in microwave until melted. Add molasses, vanilla extract and espresso powder to the bowl and whisk until combined. Once butter is cooled enough to not cook the eggs, whisk them into the bowl, one at a time, until really well beaten. Add the brown sugar and again mix until well combined.
- Place a sifter/metal sieve over the bowl and add the flour, baking soda and salt. Sift over the top of the mixing bowl into the wet ingredients. Stir until combined.
- Pour half the batter into the bottom of the pre-lined baking pan. Using a spatula, add the peanut butter, spreading it to create a layer on top of the batter. Add the remainder of the batter over top and bake for 35-45 minutes or until a toothpick insert into the centre comes out clean. Let cool 10 minutes in the pan, before removing to a cooling rack and cutting into squares.
The recipe is credited to Nicole and Katherine – The former owner of SaltwaterDaughter.com.