This past weekend, my parents and I got to do something really cool. We went to the Fox Theater for Forgotten Harvest’s Comedy Night with Jay Leno. First, the Fox Theater is an awesome spot. It is jaw dropping gorgeous. Alton Brown was there the night before for his tour, which I’d like to see, but my days of going out two late nights in a row
are over never existed, so next time, Alton. Next time. But I did see his drone flyby of the theater and it is awesome. Take a look.
Next Forgotten Harvest is a local charity that rescues food that is going to be thrown away and gives it to those who are hungry. What they are doing to help people out is remarkable. This was their 24th annual Comedy Night. They shared the story of a few families whose lives have been improved by their resources.
After a couple live auction items, which raised $30,000 total, Jay Leno hit the stage. Don’t get me wrong, Jimmy Fallon is great, but I still miss seeing Jay on TV every night. He was as funny as ever and performed for about an hour and fifteen minutes without notes or even taking a drink of his water. I haven’t laughed that hard in a long time.
As he was wrapping up his set, Jay donated $10,000 and offered tours of his garage to anyone in the audience who was willing to donate $2,000. Very cool and very generous. Jay truly seems like a great guy. It was a great night from start to finish and I am so glad we were able to attend.
I’m also super glad I made these Triple Peanut Butter Blondies. They are a peanut butter lover’s dream come true. The blondie is super dense, fudgy, and chewy. Plus it’s loaded with peanut butter. Then I added Mini Reese’s Pieces and peanut butter chips, along with white chocolate chips for balance.
I didn’t love these hot out of the oven, but once they cooled, the peanut butter flavor intensified and the rich, gooey texture shined like the star it is. Needless to say, as I was cutting these up, I kept taking taste after taste. By the way, how is it that I don’t feel as guilty eating all those little tastes as I do eating a blondie when I clearly ate way more than one blondie??? Girl math???
Anyway, back to these blondies. Make them. Really. They are crazy good. Also, I made them gluten free and no one could tell!Print
- 1 stick unsalted butter, melted
- ¾ cup creamy peanut butter
- 1 ¾ cup packed light or dark brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ teaspoon kosher salt
- 2 cups all-purpose flour or gluten free 1:1 baking flour (I love Bob’s Red Mill)
- ¼ teaspoon baking powder
- 1 cup Mini Reese’s Pieces
- 1 cup peanut butter chips
- ½ cup white chocolate chips
- Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan.
- In a large bowl, stir together butter, peanut butter, and brown sugar until combined. Add eggs one at a time and vanilla. Mix until fully combined.
- Add salt, flour, and baking powder and stir until almost fully incorporated. Stir in Reese’s Pieces, peanut butter, and white chocolate chips.
- Pour batter into prepared pan and bake about 30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in pan before cutting into bars. Blondies may be stored in an airtight container at room temperature for up to 3 days, or individually frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave for about 1 minute.
Recipe adapted from Baker by Nature
- Prep Time: 10 minutes
- Cook Time: 30 minutes