You guys. I just can’t get off the salt-on-my-desserts train.
Before you judge me, it’s a well known fact in the culinary world that one purpose of salt is to enhance all the other flavors in a dish. A small sprinkle of salt on a slice of apple or watermelon brings out the sweetness.
If you’ve ever tried a dish you’ve made and felt like it wasn’t seasoned well enough, you can try adding a little more salt. Sometimes that’s all you need to bring out the flavor of the other spices you used.
Balancing flavors.
Have you read the book Salt Fat Acid Heat? Or seen the new show on Netflix with the same name? It’s work a read or a watch. It highlights how essential each of these elements is in enhancing and balancing flavors when cooking.
We have loved watching through the show. Super interesting. Learn more about your ingredients and up your chefing game!
Anyway, I digress.
Mini matters.
Back to these delicious little desserts. First of all, they are mini. So they’re instantly cute. And you also feel like you can eat way more of them and it’s ok since they’re so tiny.
Secondly, I’m not always the biggest fan of blondies. Cause let’s be honest…if the alternative is brownies then it’s barely a competition because chocolate almost ALWAYS trumps non-chocolate for me. But if you can work chocolate into them through chocolate chips, chocolate drizzle or topping them with chocolate peanut butter cups, then that’s a WIN-freaking-WIN.
We made these with little peanut butter hearts for Valentine’s Day, but you could absolutely make them with the Reese’s christmas trees during the holidays, regular mini Reese’s cups or any shape of peanut butter cup your heart desires.
Let me break down the layers for you. A delicious, deep-dish-cookie-like, creamy, peanut buttery blondie cup. Topped with a chocolatey, rich peanut butter cup that gets slightly melty. Topped with large-flake salt to add texture and to bring out the sweetness.
So good. BRB, need to go make them again.
[cooked-recipe id=”3682″]
