High Altitude Salted Peanut Butter Blondies
The most delicious high altitude recipe for peanut butter blondies that are soft, moist and chewy, frosted with peanut butter frosting and finished with chopped peanuts.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 8 inch baking pan
Ingredients
Blondies
- ½ cup (4 oz) unsalted butter
- ⅓ cup creamy peanut butter
- ⅓ cup granulated sugar
- ⅔ cup light brown sugar, lightly packed
- 1 large egg
- 2 large egg yolks (save the 2 extra whites for another use)
- 2 tsp vanilla extract
- 1 ⅓ cups all-purpose flour
- 2 tbsp corn starch
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
Frosting
- ½ cup unsalted butter, softened to room temperature
- 1 cup powdered sugar
- 1 tsp meringue powder, optional
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp vanilla extract
- ¼ cup creamy peanut butter
- ¼ cup lightly salted/roasted peanuts, roughly chopped
Instructions
Blondies
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line an 8-inch baking pan with parchment paper, or spray with non stick baking spray.
- Melt the butter (either on the stove or in the microwave) and pour into a mixing bowl. Add the peanut butter to the hot melted butter and stir until smooth.
- Whisk in the sugar, brown sugar, egg, egg yolks and vanilla extract.
- In a separate bowl, combine the flour, corn starch and salt. Add the dry ingredients to the wet, and stir until everything comes together into a soft dough.
- Spread the dough evenly into the prepared pan, and bake for about 28 minutes, until the top is golden brown and slightly puffed. The blondies will still be gooey and underdone inside while hot, but do not over-bake them, or they will end up dry.
- Cool completely in the pan before frosting and cutting into squares.
Frosting
- In a bowl, combine the soft butter, powdered sugar, meringue powder, salt and vanilla. Use an electric mixer to beat for several minutes, scraping the bowl down occasionally, until very light and fluffy.
- Add the peanut butter and fold it in with a spatula.
- Spread the frosting over the cooled blondies and sprinkle with the chopped peanuts.
Notes
Store leftover blondies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3-6 months, and they will stay soft and fresh tasting.
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