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1
Preheat the oven to 350 degrees F. Line a 9-inch square pan with foil.
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2
Whisk together the flour, baking powder, cinnamon, baking soda and salt.
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3
Working with a stand mixer fitted with a paddle attachment, or a hand mixer in a large bowl, beat the peanut butter and butter together on medium speed until smooth.
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4
Add both sugars and beat for 1-2 minutes until well incorporated into the butter.
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5
Add the eggs one at a time, beating for 1 minute after each goes inches Beat in vanilla extract.
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6
Reduce the mixer to low and add in the dry ingredients, mixing only until they disappear into the dough; the dough will be thick.
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7
Add the peanuts and chocolate and give the mixer a few turns to stir them into he dough.
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8
If the chunky ingredients are mixed in after a few seconds, just finish the job with a sturdy spatula-don't over mix the dough.
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9
Scrape the dough into the prepared pan.
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10
Bake blondies for 40-50 minutes, or until they turn a deep honey brown and a thin knife inserted into the center comes out clean.
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11
Transfer the pan to a rack and cool to room temperature.
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12
Make the ganache: Place the chocolate chips for the ganache in a heat-proof bowl.
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13
In a small sauce pan, bring the cream to a slow, gentle boil.
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14
Pour the cream over the chocolate chips and let it stand for about 2 minutes.Whisk in the butter and gently stir until the chocolate and butter are melted and the mixture is smooth.
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15
Pour the ganache over the blondies and spread into an even layer.
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16
Refrigerate until the ganache has hardened slightly.
