Jill Dupleix does an incredible blondie with cranberries and orange zest which I will be making up sometime in the lead up to Christmas. This recipe is a close second and so easy and quick to make. With the addition of peanut butter it makes it very appealing to my kids.
If you wanted to serve this for dessert then top with a big scoop of vanilla ice-cream. Just don’t overcook the blondie. Like a brownie it needs to be a little under done so it is squidgy and delicious.
peanut butter and white chocolate blondies
(from Rachel Allen’s book ‘Bake’)
125g plain flour
1 teaspoon baking powder
100g unsalted butter, softened
150g crunchy peanut butter
175g brown sugar
1 egg, beaten
1 teaspoon vanilla extract
75g white chocolate, chopped
Preheat oven to 170 degrees C. Butter the sides of a 20cm x 20cm cake tin and line the base with baking paper.
Sift together the flour and baking powder.
In a mixmaster cream the butter and peanut butter together until soft. Add the sugar, egg and vanilla extract and beat until combined. Mix through the sifted flour and baking powder and then the chopped chocolate.
Tip in to the tin and spread the dough evenly. Bake for 25 – 30 minutes until almost firm in the middle. Like a brownie you want it a little squidgy. Allow to cool before removing from tin and cutting into squares.