During a recent visit to Troy, Michigan I made a stop at The Detroit Shoppe (http://detroitmovesme.com/home.html) in Somerset Collection.  Walking into The Detroit Shoppe was like taking a stroll through time and experiencing each distinct era of Detroit’s history.   Filled with books, nostalgic artifacts and edible goods, The Detroit Shoppe reacquainted me with Detroit’s rich past, exciting present and hopeful future.  From Motown memorabilia to Lions, Tigers and Red Wings gear to Vernor’s and Faygo products, The Detroit Shoppe encapsulated everything that is unique to Detroit.

Along with my purchase of a six-pack of bottled Vernor’s (a rarity) and a book documenting Detroit’s history from 1856 to 1899, I was offered a free jar of Velvet Peanut Butter (http://velvetpeanutbutter.com/).  Never one to pass up free food, I was excited to try not only a new brand of peanut butter but peanut butter that was made in Michigan.   Produced in Livonia, Michigan, Velvet brand peanut butter can be found in stores throughout the state of Michigan and northern Ohio.  The peanut butter is thick, rich in flavor and very crunchy.

Armed with my jar of Velvet Peanut Butter back at home, I figured I would make some peanut butter cookies until I remembered jotting down a recipe for peanut butter white chocolate chip blondies a while back.  Having peanut butter chips on hand as opposed to white chocolate chips, I opted to make the blondies extra rich and decadent, creating double peanut butter blondies.  Adapted from Rachel Allen, here is how I made the blondies:

7 tbls butter, softened
4 ½ ounces AP (all-purpose) flour
1 teas. baking powder
5 ounces crunchy peanut butter (Velvet brand)
6 ounces light brown sugar
1 egg, beaten
1 teas. vanilla extract
3 ounces peanut butter chips

Preheat oven to 325 degrees.  Butter, spray or line 8 x 8 inch square pan with parchment paper.

In a bowl, whisk together flour and baking powder and set aside.

In a large bowl, cream together 7 tbls. butter and peanut butter with a hand or stand mixer until very soft.  Creaming combines two substances slowly in order to fully incorporate both flavors and textures.

Add the brown sugar, beaten egg and vanilla extract and beat until combined.  Add in the flour and baking powder mixture slowly and combine to form a light, fluffy dough.  Finally, add in the peanut butter chips.

Spread the dough in the prepared pan and smooth with a butter knife or spatula.  Bake in the oven for 25-30 minutes or until golden brown and almost firm in the center.  Allow blondies to cool in pan on a cooling rack before cutting into squares and serving.  Dust with powdered sugar before serving if desired.