Perfect for a picnic or a hike or a day at the beach. Perfect any time.
It's a beautiful summer. Everything's in bloom. There's so much to do outside.
These brownies are a fun version of a classic treat. Make a double batch to keep some in the freezer. You'll want them on hand for all your summer activities.
Yield 24 Brownies
For the bottom layer:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 cup brown sugar
- ¾ cup honey
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 cups peanut butter chips
For the brownie layer:¾ cup all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 cups dark chocolate chips
- 1 teaspoon pure vanilla extract
- ⅓ cup butter, at room temperature
- ⅔ cup granulated sugar
- 2 tablespoons water
- 2 large eggs
- For the topping:
- ¼ cup honey roasted peanuts, chopped coarsely
- 1 teaspoon sea salt
- Preheat oven to 350 degrees F.
- Line a 13 by nine-inch baking pan with parchment paper. Butter liberally.
- To make the bottom layer:
- In a large bowl, stir together the flour, baking powder, and salt.
- In another large bowl, cream together the butter, sugar, and honey until they are light and fluffy. Beat in the eggs, one at a time, until they are well blended. Mix in the vanilla. Stir in the flour mixture until it is blended. Scraped down the sides of the bowl. Fold in the peanut butter chips.
- Spread the batter evenly over the bottom of the prepared pan. Set aside.
- To make the brownie layer:
- In a small bowl, stir together the flour, baking soda, and salt.
- In a large bowl, combine the chocolate chips and vanilla.
- In a saucepan, combine the butter, sugar, and water. Bring the mixture just to a boil. Pour the hot mixture over the chops and stir them until they are melted. Add the eggs, one at a time, mix in well after each addition. Stir in the flour mixture and mix it till it is just combined.
- To assemble and bake:
- Pour the brown layer over the bottom layer and spread it evenly.
- Sprinkle with the crushed honey roasted peanuts and sea salt.
- Place in the center of the oven for about 45 minutes, or until a toothpick inserted comes out with a moist crumb.
- Allow to cool completely.
- Cut into 24 squares.
- Serve and enjoy.
- This recipe is adapted from Tate’s Bake Shop Cookbook by Kathleen King. Her recipe has is called Kara’s Blondie Brownies. It has a traditional blondie as the bottom layer.
- Store in an airtight container until ready to use.