Peanut Brittle Blondies
Makes an 8 x 8 pan, about 9 blondies
  • 1 Cup All-Purpose Flour
  • ½ Teaspoon Baking Powder
  • ¼ Teaspoon Baking Soda
  • ¼ Teaspoon Salt
  • 1 Stick Butter, browned and slightly cooled
  • 1 Cup Light Brown Sugar, packed
  • 1 Egg
  • 1 Teaspoon Vanilla
  • 1 Cup Peanut Brittle, roughly chopped
  1. Preheat oven to 350F. Line a 8x8 baking dish with tinfoil or parchment paper, leaving a little bit hanging over the edges for easy removal later.
  2. In a small saucepan, melt butter over medium heat. Continue cooking, swirling occasionally, until brown bits appear on the bottom of the pan and it begins to smell nutty (be patient!). Remove from heat and transfer to a bowl and let cool.
  3. In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. In a large mixing bowl, blend together, with a wooden spoon, browned butter and brown sugar. Stir in egg and vanilla, mix until combined.
  5. Stir in flour just until combined.
  6. Fold in ¾ Cup of chopped peanut brittle.
  7. Spread batter into prepared pan and top with remaining ¼ cup of peanut brittle.
  8. Bake in preheated oven for 25 to 30 minutes until top is golden brown and the center is just set. These are better if they are underbaked vs. overbaked.
  9. Remove from oven and let cool.
Recipe by Fork Vs Spoon at