Take the bait and get baking
What is the cookbook equivalent of clickbait? Cookbait, maybe? If you’ve ever been tempted by enticing cookbook names and mouthwatering photos, you know what I’m talking about. And you probably know the disappointment that happens when you buy the book, make a recipe and it’s only meh, if not a downright failure.
Well, there’s good news — almost too good (stick with me here) — about this recipe from Chrissy Teigen’s Cravings: Hungry for More is it delivers, and then some. Flipping through the book it was love at first sight when I came across these Peanut Butter Chocolate Chip Blondies. I knew this was something I had to make. You might even say I craved it. Then, when I baked it and served it to my colleagues, we devoured it. We went back for seconds, plus little furtive bites and crumbs. You might say we were hungry for more.
We were so hungry for more — almost to the detriment of sensible eating. My advice would be to make sure you have enough people on hand so that it goes fast enough that you won’t be able to go back for more helpings. There’s nothing else to say. Take the bait, and bake with it.
PEANUT BUTTER CHOCOLATE CHIP BLONDIES Ingredients
8 Tbsp unsalted butter, at a slightly soft room temperature, plus more for the skillet
2⁄3 cup crunchy peanut butter
3⁄4 cup packed light brown sugar
2⁄3 cup granulated sugar
2 tsp vanilla extract
2 large eggs
1 1⁄4 cups flour
1 tsp salt
1 tsp baking powder
2⁄3 cup peanut butter chips
2⁄3 cup chocolate chips
Preheat the oven to 180C. Use butter to generously grease the inside of a 10-inch cast-iron frying pan.
Combine the unsalted butter, peanut butter and both sugars in the bowl of a stand mixer or handheld electric mixer; beat on low speed until blended. Increase the speed to medium; beat for about 2 minutes until creamy, scraping down the sides of the bowl once or twice as needed. Add the vanilla extract, then beat in the eggs one at a time, thoroughly incorporating after each addition. Stop to scrape down the bowl.
Whisk together the flour, salt and baking powder in a separate bowl; alternatively, you can sift them directly into the mixer bowl. With the motor off, add the flour mixture to the mixer bowl, then beat on low speed until just incorporated, to form a soft dough. Add the peanut butter chips and chocolate chips; beat on low speed until evenly distributed.
Spread the dough in the skillet, smoothing the top. Bake (middle rack) for 40 to 45 minutes, until the crust is a little golden on the edges but the center is still soft. (The cookie might seem underdone when it comes out of the oven, but it will firm up as it cools).
Let cool for 15 to 20 minutes in the skillet, then cut into wedges or any portions you want. Serve warm or at room temperature.