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Peanut Butter Blondies with Chocolate Ganache

Peanut Butter Blondies with Chocolate Ganache

Adapted from Smitten Kitchen
Yield approximately 32

For blondies

2 sticks (1/2 pound) unsalted margarine

1 cup sugar
3/4 dark brown sugar

1 cup creamy peanut butter

2 large eggs plus 1 large yolk

2 teaspoons pure vanilla extract

2 cups all-purpose flour

1 1/2 cups semisweet chocolate chips (9 ounces)

1/2 teaspoon salt

For ganache

1 1/2 cups semisweet chocolate chips (9 ounces)

1/2 cup unsweetened mimiccream

1 tablespoon unsalted margarine, softened

chopped roasted peanuts for topping (optional)

Make blondies: Preheat oven to 350 degrees F with rack in middle. Grease a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and grease parchment.

Beat together margarine and both sugars with an electric mixer at medium-high speed until mixture is light and fluffy. Add the peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined.
Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)
Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes. (Start checking early, it is important that they are not over-cooked. Mine were done in 32 minutes)

Cool completely in pan on a rack, about 1 1/2 hours.

Make ganache: Put remaining chocolate chips in a heatproof bowl. Bring mimiccream to a boil in a small saucepan. This can also be done in the microwave. Pour the hot mimiccreme over chocolate chips and let mixture stand for one minute.
Gently whisk in margarine until it is incorporated, chocolate is melted, and a smooth mixture forms. If there are still lumps of unmelted chocolate heat the mixture in 15 second intervals in a 50% power microwave, whisking after every 15 seconds until smooth and melted.

Spread ganache on cooled brownies and let stand until set, about 15 minutes. (If it is warm out, stick them in the fridge for a few minutes to set the ganache)