Miya’s Kitchen: Peanut Butter Blondies Notes

By Miya Kusumoto / Photography By Miya Kusumoto | June 07, 2017
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Pan peanut butter blondies
These blondies are complex and balanced.

I’m always on the hunt for satisfying non-chocolate desserts because although my love for chocolate runs deep and to my core (which is molten), my sister and several of my friends do not share this attitude. I’ve found some good fruity desserts, but sometimes you want something to give you that richness chocolate has … without the actual chocolate. Caramel, vanilla and peanut butter are my go-to flavor profiles for the non-chocolate, chocolate desserts.  

The first blondie I ever had was at a bakery in Albuquerque called Great Harvest. My mom used to take us there to pick up fresh bread and if we were lucky, she would get us a blondie to share. I remember a delicious crunch that I have been trying to recreate in my blondies since then, but still haven’t figured it out. Regardless, these peanut butter blondies are delicious, easy and pure peanut butter heaven. Don’t let the short ingredient list fool you – these blondies are complex and balanced. I added chocolate chips to half the batch but if you want to forego the chocolate all together, the quality will not suffer.

Article from Edible Northeast Florida at http://ediblenortheastflorida.ediblecommunities.com/eat/miya-s-kitchen-peanut-butter-blondies-notes
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