Ethnobrownies: Thai PB Blondie

2016-xmas-bakes

OK So this is technically not a brownie. It is a peanut butterie. But I couldn’t make 4 bars all chocolate, it was too matchy matchy. Anyway, peanut butter is more appropriate to Thai’ying up than chocolate is.

Ingredients:

  • Blondie
    • 1 1/2 sticks melted butter
    • 2 cups dark brown sugar
    • 2 eggs
    • 2 cups flour
    • 2 cups smooth PB
    • 5 limes
  • Topping
    • Thai iced tea icing
      • 6 bags orange ceylon tea
      • 1 can sweetened condensed milk

Preparation

  • Ahead:
    • Limes
      • Peel limes
      • Slice peels into the longest, thinnest strips you can
      • Boil them in water for 20 minutes
      • Drain
      • Keep the naked limes
    • Tea
      • Make 6 bags of tea in 2 cups of water and allow to cool
  • Mix the eggs and sugar, then beat in the butter and peanut butter
  • Add a pinch of salt and the juice of 2 naked limes
  • Gently fold in the flour and the bits of lime rind
  • Bake in a buttered dish at 325 for 25 minutes or until a knife comes out clean
  • Meanwhile, blend tea into sweetened condensed milk to make the glaze
  • Pull the blondies out of the oven and, when not too hot, glaze with the ceylon icing
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