Peanut Butter Blondies
Blooondieeeeeees! Here comes the insanely underrated cousin of the brownie. These have the crisp top and chewy texture of the best brownie imaginable, but instead are flavoured with peanuts and little chunks of sweet white chocolate. I made these a while ago, and then realised I forgot to write down the recipe. So when it came round to doing a blog post on them I was like ‘ah man, how the hell did I make these before??’ Luckily though I think I’ve worked out what I did to get this amazing texture, and they’re now better than ever – but I guess the only way to know for yourself is to make a batch!
Recipe
Makes 16 squares
Time: 45 minutes
Ingredients
- 50g Butter, plus extra for greasing
- 175g Peanut Butter
- 200g White chocolate, chopped roughly
- 190g Plain flour
- ½ tsp Baking powder
- A pinch of Salt
- 200g Light brown sugar
- 100g Golden caster sugar
- 3 Large eggs
- 1 tbsp Vanilla bean paste
Method
- Preheat the oven to 180˚C.
- Take a 21 x 21cm tin and line with butter and baking paper.
- Put the butter, peanut butter and ½ the white chocolate into a heatproof bowl over a pan of simmering water and leave to melt. Take off the heat and leave to cool until needed.
- Then put the flour, baking powder and a pinch of salt into a bowl and stir to combine.
- Take another bowl and put in the sugars and the eggs. Whisk with an electric hand whisk until the mixture is thick and pale, about 2-3 minutes.
- Pour the chocolate mixture and vanilla into the egg mix and fold together. Sieve in the flour and then add the chunks of white chocolate. Fold everything together again until fully combined.
- Pour the mixture into your lined tin and smooth it over with a spatula so it’s an even thickness.
- Bake in the oven for 30-35 minutes until a skewer inserted into the centre of the blondies comes out clean.
- Leave to cool in the tin and then cut into 16 squares. Enjoy!
Thanks for reading!
Emma x