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.

Prep Time 20

Cook Time 30

Total Time 50

Course Dessert, Snack

Cuisine American, British

Servings 16 portions

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.

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.

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