Blondies are a great alternative to brownies and I've recently tried these out using peanut butter. The end result is delicious, slightly fudgy with notes of vanilla, butterscotch and of course peanut. I've used smooth organic peanut butter in this version, but you can use crunchy if you want some added texture.
Prep time: 15 Mins
Baking time: 25 Mins
100g Unsalted Butter (Plus extra for greasing)
200g Peanut Butter
200g White Chocolate
2 Large Eggs
200g Light Muscovado Sugar
1Tsp Vanilla Extract
150g Plain Flour
1Tsp Baking Powder
Preheat the oven to 180C/350F/Gas 4 and grease/line base of a 20cm square tin. Put the butter and peanut butter into a saucepan and stir over a low heat until melted. Break the chocolate up into a bowl and pour over the melted butters, stirring until combined, then set aside. Now is a good time to get your hooter in and have a sniff. It smells amazing! In a separate bowl whisk together the eggs, sugar and vanilla, then pour in the white chocolate mixture and stir it all together with a wooden spoon. Sift in the flour and baking powder then beat vigorously until the whole mixture comes together. It has a slightly unusual, doughy consistency but do not fear! Spoon into a tin and spread evenly to the edges. Bake in the centre of the oven for 25-30 minutes, until golden and just firm. Leave to cool in the tin for 30-45 minutes, then turn out onto a wire rack. Slice into squares and munch until your heart's content!
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