Peanut Butter and White chocolate Blondies

This recipe for Peanut Butter and White Chocolate Blondies is topped with more white chocolate and crushed salted peanuts.

To help get my baking mojo back after a recent bereavement, I have started a new publication on Substack called 'Baking Bucket List', and whenever an idea for a recipe pops into my head, I will add it to the list.

This version, for Peanut Butter and White Chocolate Blondies, which I adapted from a recipe on Jane's Patisserie website for white chocolate and raspberry blondies, worked out pretty well, and with the topping of white chocolate and a scattering of crushed salted peanuts, I'll definitely be making them again.

You will need an 8" x8" square cake tin, lined with baking parchment, to make these blondies. If you use a larger tin or a round tin, you will need to adjust the baking times, or they will over/underbake.

Ingredients and Instructions for Making Peanut Butter Blondies.

This is an overview of the ingredients I used to make this recipe, with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can be found in the Recipe Card below. Or click the 'Jump to Recipe' button at the top of this post.

• unsalted butter 
• soft brown sugar - white caster sugar is fine, but lacks the slight toffee flavour you get with brown sugar.
• medium eggs - free range and organic if possible (lightly beaten)
• vanilla extract
• plain flour (sieved)
• white chocolate chips - or chop up a bar of white chocolate
• chunky peanut butter - smooth peanut butter is fine, but lacks the crunchy texture.

Decoration

• White chocolate for decoration
• Crushed salted peanuts (optional)

Instructions

1. Preheat the oven to 180ºc/160ºfan and line an 8 x 8" square cake tin with baking parchment.
2. Melt the butter and pour it into a large mixing bowl, along with the soft brown sugar and beat until smooth.
3. Add the lightly beaten eggs and vanilla extract and mix until well combined.
4. Add the flour and beat until the mixture is thick and smooth.
5. Add the white chocolate chips and chunky peanut butter and mix thoroughly.
6. Pour the mixture into the prepared tin and spread evenly.
7. Bake in the oven for 25 - 30 minutes until golden on top and slightly soft in the middle.
8. Leave to cool in the tin for 10 to 15 mins
9. Melt the extra white chocolate in a heatproof bowl over a pan of simmering water. Then drizzle or spread over the cooled blondies and sprinkle with crushed salted peanuts (optional) 
10. Allow the chocolate to set before slicing and serving.

Recipe

Peanut Butter and White Chocolate Blondies

LynnH

This recipe for Peanut Butter and White Chocolate Blondies is topped with more white chocolate and crushed salted peanuts.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert, Snack

Cuisine American, British

Servings 16 portions

Equipment

• 8" x 8" square cake tin
• Baking partchment

Ingredients

  

• 200 g unsalted butter
• 250 g soft brown sugar
• 3 medium eggs lightly beaten
• 1 teaspoon vanilla extract
• 280 g plain white flour sieved
• 100 g white chocolate chips or chopped bar of chocolate
• 150 g chunky peanut butter if using smooth peanut butter add a few chopped peanuts.

Decoration

• 50 g white chocolate for decoration
• 20 g Crushed salted peanuts optional

Instructions

 

• Preheat the oven to 180ºc/160ºfan and line an 8 x 8" square cake tin with baking parchment.
• Melt the butter and pour it into a large mixing bowl, along with the soft brown sugar and beat until smooth.
  200 g unsalted butter, 250 g soft brown sugar
• Add the lightly beaten eggs and vanilla extract and mix until well combined.
  3 medium eggs lightly beaten, 1 teaspoon vanilla extract
• Add the flour and beat until the mixture is thick and smooth.
  280 g plain white flour
• Add the white chocolate chips and chunky peanut butter and mix thoroughly.
  100 g white chocolate chips, 150 g chunky peanut butter
• Pour the mixture into the prepared baking tin, and spread evenly.
• Bake in the oven for 25 - 30 minutes until golden on the top and slightly soft in the middle.
• Leave to cool in the tin for 10 to 15 mins
• Melt the white chocolate in a heatproof bowl over a pan of simmering water. Then drizzle or spread over the cooled blondies and sprinkle with crushed salted peanuts (optional)
  50 g white chocolate for decoration, 20 g Crushed salted peanuts
• Allow the chocolate to set slightly before slicing and serving.

Notes

Notes

• Tip. If you can’t get hold of chocolate chips, chop a bar of white chocolate into small chunks.
• Smooth peanut butter is a good alternative to chunky peanut butter. Add a few crushed salted peanuts for texture - about 50g

Keyword Blondies, Peanut Butter, White Chocolate