Peanut butter and white chocolate blondies
I should have made this Peanut Butter and white chocolate blondies when I had this recipe a couple of years age, but knowing me recipes get chucked here and there.
Needless to say how I've regretted cos this blondie is yummy. I suppose anything baked with peanut butter should. I love the chewy crusty corners.
Couple of changes I would make though, one to lessen the amount of sugar, when I read the recipe I thought it was a bit too much so I used 150g of sugar for this batch but I would reduce it down to 110g the next time.
Two, I would reduce the amount of butter to 80g. I find it a bit too greasy.
I used white chocolate chips instead of a block.
- 125 g plain flour
- 1 tsp baking powder
- 100 g butter, at room temperature, plus extra for greasing
- 150 g crunchy peanut butter
- 175 g light brown sugar
- 1 egg, beaten
- 1 tsp vanilla extract
- 75 g white chocolate, chopped
Butter the sides of a 20 x 20cm square cake tin and line the base with greaseproof paper.
Sift the flour and baking powder into a small bowl and set aside.
In a large bowl, cream the butter and peanut butter together until very soft. Add the sugar, egg and vanilla extract and beat until well combined.
Add the flour, baking powder and the chopped chocolate and mix to form a dough.
Place the dough into the prepared tin and bake in the oven for 30 minutes, or until golden brown and almost firm in the center.
Remove from the oven and allow to cool in the tin, before removing and cutting into nine squares.
Happy baking...jue
recipe from Rachel Allen Bake.
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