Peanut butter and chocolate blondies recipe
The blondie is the chocolate brownie’s long lost cousin. This version flicks all the right switches – crunchy peanutty pieces are paired with milk and white chocolates with just a hint of salt to cut through the richness.
Try them as part of a sundae, cut into squares and layered up with ice cream, chocolate sauce and salted, roasted peanuts for a truly decadent dessert.
Makes 16 squares.
Ingredients
- 100 g milk cooking chocolate, chopped into small pieces
- 100 g white cooking chocolate, chopped into small pieces
- 100 g unsalted butter, softened
- 150 g crunchy peanut butter
- 175 g soft light brown sugar
- 3 large free-range eggs
- 1 tsp vanilla extract
- 1 pinch salt
- 125 g plain flour
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 35 mins
- Serves: 6
Step-by-step
- Preheat your oven to 160C/gas mark 3.
- Line the bottom of a 20cm x 20cm tin with greaseproof paper.
- Cream together the softened butter and peanut butter in a large bowl followed by the sugar, then beat in the eggs, vanilla and salt. Add the flour and mix thoroughly, then add the chocolate and fold in. Pour into the prepared tin and bake for 30-40 minutes or until golden brown.
- Allow to cool in the tin. Remove and cut into 16 squares.
Recipe provided by Green & Black's.
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