White chocolate, peanut butter and banana blondies recipe
Perfectly squidgy in the centre, these white chocolate, peanut butter and banana blondies are the ultimate sweet little treats. Take care not to overcook them, though, as they can turn to bricks in the blink of an eye.
Ingredients
For the blondies- 100 g butter, plus extra for greasing
- 200 g white chocolate, broken into pieces
- 1 egg
- 225 g caster sugar
- 1 vanilla pod, seeds scraped out
- 225 g plain flour
- 0.2 tsp baking powder
- 75 g peanut butter
- 2 bananas, roughly chopped
- 100 g icing sugar
- 2 tbsp water
Details
- Cuisine: American
- Recipe Type: Baking
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 45 mins
- Serves: 12
Step-by-step
- Preheat the oven to 170°C/340°F/gas mark 3.
- Grease a 23cm (9in) square baking tin or brownie tin and line with baking parchment.
- Put the butter and white chocolate in a heatproof bowl and set the bowl over a pan of barely simmering water, making sure the base of the bowl isn’t touching the water. Allow to melt.
- In another bowl, beat the egg, sugar and vanilla seeds together, then fold in the melted chocolate mixture. Sift in the flour and baking powder, fold in the peanut butter and chopped banana, and spoon into the prepared tin.
- Bake for 35–40 minutes, until it starts to cook on top, but is still slightly underdone – it will carry on cooking in the tin out of the oven. Leave to cool in the tin, then cut into 12 pieces.
- For the icing, mix enough of the water into the icing sugar to make a drizzling consistency, then drizzle the icing over the brownies.
This recipe is from The Sunday Brunch Cookbook by Simon Rimmer and Tim Lovejoy (Ebury Press, £20).
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