Wow, these blondies are decadent! But oh, so addictive at the same time. When I saw this recipe in Bon Appetit, I just new that I needed to try it with granola. I went with the old workhorse, Honey Run, but you can use any of your favorites. I cut down the sugar from the original recipe since the Honey Run has plenty of sweetness. I always love how Honey Run imparts a subtle flavor of coconut to everything I add it to. I almost forget that the coconut is there, since the honey and nuts are such prominent flavors, but it shines through. I may even add more granola next time I try this. I was a little concerned about the pools of peanut butter sauce that the recipe suggests topping the blondies with before baking. The sauce doesn't not bake in the oven, but rather cools and soaks into finished product. Boy, is it good!
½ cup plus 3 T unsalted butter
1 ¼ c flour
¾ t baking powder
1 t kosher salt
2 large eggs
2 t vanilla extract
¾ c plus 3 T peanut butter
1 c plus 2 T brown sugar
1 c Honey Run granola
Place a rack in center of oven; preheat to 350°. Grease an 8x8" glass or metal baking dish.
Melt ½ cup (1 stick) butter. Let cool.
Whisk 1¼ cups flour, ¾ tsp. baking powder, and 1 tsp. salt in a medium bowl.
Add 2 eggs, 2 tsp. vanilla, ¾ cup peanut butter, and 1 cup brown sugar to cooled butter and whisk until smooth.
Add dry ingredients to peanut butter mixture and stir with a rubber spatula until flour disappears, then fold in granola. Scrape batter into prepared pan and use spatula to work batter into corners.
Melt remaining 3 Tbsp. butter, 3 Tbsp. peanut butter, and 2 Tbsp. brown sugar in reserved saucepan over low heat, stirring, until smooth.
Using the back of a spoon, create deep divots all across top of batter. Pour mixture from saucepan into divots, letting it spill out and across surface of batter.
Bake blondies until a tester inserted into the center comes out greasy but clean, 30–35 minutes. Let cool and then cut into squares. Serve with ice cream if desired.