Sitting somewhere between a traditional
fudgy brownie and the soft, syrupy blondie these little beasties are super
indulgent and a very naughty treat indeed. You’ll have to take a little care
melting the white chocolate itself as it can burn rather easily, but aside from that they are a doddle to make and can be knocked up in just a few minutes.
You should get around 18, maybe even 20 out of the quantity of mixture,
although it obviously depends on how generous you are feeling with your
portions!
Prep time: 20 Mins
Prep time: 20 Mins
Baking time: 40-45 Mins
300g White Chocolate
100g Unsalted Butter
175g Peanut Butter
325g Light Muscovado Sugar
4 Large Eggs
1tsp Vanilla Extract
200g Ground Almonds
Baking time! Preheat the oven to 180C/350F/Gas 4 and line a smallish baking tin (around 27x22cm) with baking paper. Melt together 200g of the white chocolate and the unsalted butter, either over a bain marie or in the microwave (if you are confident in your timings). Set to one side to cool slightly for 5 minutes and at the same time melt the other 100g of white chocolate separately.
Cream together the 125g of peanut butter with the muscovado sugar, then beat in the eggs one at a time along with the vanilla extract. Mix in the 200g of melted chocolate and butter, then add the ground almonds and mix together until evenly combined. Spoon into your prepared tin, evening out the mixture to the edges.
With the remaining 75g of peanut butter dot small dollops all over the top of the mixture, then drizzle over the remaining 100g of white chocolate. Bake in the centre of the oven for 40-45 mins, until a metal skewer comes out with a few sticky crumbs attached. When you are happy the blowies are baked remove from the oven and leave to cool entirely in the tin. Once cool, remove from the tin, peeling off the paper, then slice and serve. Yum yum yum!
Baking time! Preheat the oven to 180C/350F/Gas 4 and line a smallish baking tin (around 27x22cm) with baking paper. Melt together 200g of the white chocolate and the unsalted butter, either over a bain marie or in the microwave (if you are confident in your timings). Set to one side to cool slightly for 5 minutes and at the same time melt the other 100g of white chocolate separately.
Cream together the 125g of peanut butter with the muscovado sugar, then beat in the eggs one at a time along with the vanilla extract. Mix in the 200g of melted chocolate and butter, then add the ground almonds and mix together until evenly combined. Spoon into your prepared tin, evening out the mixture to the edges.
With the remaining 75g of peanut butter dot small dollops all over the top of the mixture, then drizzle over the remaining 100g of white chocolate. Bake in the centre of the oven for 40-45 mins, until a metal skewer comes out with a few sticky crumbs attached. When you are happy the blowies are baked remove from the oven and leave to cool entirely in the tin. Once cool, remove from the tin, peeling off the paper, then slice and serve. Yum yum yum!
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