I’m not going to lie: sometimes baking every single week is a bit of a chore. Some weeks it’s a great excuse to try out a recipe you’ve been thinking about, or a nice quiet activity for a rainy day. But sometimes you’re coming down with a cold and you’d much rather curl up in bed and marathon Elementary. So this week, I went with something without too much hands-on work involved. Still delicious, but I could just whip the batter up, put the whole thing in the oven for half an hour, and be done.
I’ve made these blondies heaps of times, because I love peanut butter and chocolate and (sometimes) things that are easy to make. This time I changed them up a bit. Normally I would follow the original recipe exactly, just using chocolate chips and covering the top with rich dark chocolate ganache. But this time I wanted to do something different: add pretzels. Pretzels, peanut butter, and chocolate go together amazingly. So I changed the batter around slightly to be a bit richer and softer, crushed up some pretzels, and skipped the ganache. The results were excellent.