I first tried the peanut butter and white chocolate blondies at Leonard's cafe (Durham) in 2015!
I used the recipe from Rachel Allen and it was super easy and yummy. I have added extra chocolate to the recipe. Plus you need extra for the topping.
Ingredients -
125 g plain flour
1 tsp baking powder
100 g butter, at room temperature, plus extra for greasing
150 g crunchy peanut butter - I used smooth but next time I will use crunchy as I think it needed it
175 g light brown sugar or caster sugar if you don't have this in
1 egg
1 tsp vanilla extract
150 g white chocolate, large chunks - (if you want to decorate the top with melted choc you will need another 100g and I melted in microwave)
Method -
Preheat the oven to 170c Butter the sides of a 20 x 20cm square cake tin and line the base with greaseproof paper.
Mix the butter and peanut butter together first then, add the sugar, egg and vanilla extract and beat well. Then add the flour, baking powder and mix altogether - i use a stand mixer but by hand would be fine too.
Then once you have your mixture use a spoon to mix in the chopped chocolate.
Place the dough into the prepared tin and bake in the oven for 25 -30 minutes, or until golden brown and almost firm in the centre. I find this a hard bit as it was getting golden brown but it didn't feel cooked but I just left it to cool in the tin and it turned out fine.
Remove from the oven and allow to cool in the tin, before removing and cutting into squares.
No comments
Post a Comment