• Sarah L Samuels

Peanut Butter and Blackcurrant Blondies

I made some peanut butter blondies last week and my eldeat son suggested peanut butter and jelly like they have in America! I had some homemade Blackcurrant jam so we decided to try it and he was very impressed with the final result. The only problem is that he has now come up with a list of possible new flavour combinations so watch this space!!!!!!


A blondie is a cake bar and it resembles a chocolate brownie, but substitutes vanilla in place of cocoa, and contains light brown sugar. Blondies also contain flour, butter, eggs, and baking powder.

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Start by lining a 23cm x 23cm (9” x 9”) square tin with baking parchment.

In a stand mixer or with a hand mixer cream the butter, peanut butter and light brown sugar together until light and fluffy.

Then add the egg and vanilla extract and mix until fully combined.

Next add the flour and baking powder and mix again until all the flour is fully incorporated.

Finally add the white chocolate chips give another quick mix.

Put the mixture into the prepared tin and level with a spatula. Then spoon the jam on the top.

Finally using a skewer mix it into a random marble pattern.

Place in the preheated oven for 30 - 35 minutes until golden brown and firm to the touch.

IMPORTANT: Let the blondies cool in the tin to set firm. This will take a quite a few hours and if not left long enough will result in a crumbly texture and the blondies will fall apart.


Ingredients:


150g Soft butter

150g Peanut butter

175g Light brown sugar

1 Large egg

1tsp Vanilla extract

150g Plain flour

1tsp Baking powder

100g White chocolate chips

4 Tbsp Blackcurrant jam


Method:

  1. Preheat the oven to 170 degrees centigrade (150 degrees fan) or gas mark 3.

  2. Line a 23cm x 23cm (9” x 9”) square tin with baking parchment.

  3. In a stand mixer or with a hand mixer cream the butter, peanut butter and light brown sugar together until light and fluffy.

  4. Then add the egg and vanilla extract and mix until fully combined.

  5. Next add the flour and baking powder and mix again until all the flour is fully incorporated.

  6. Finally add the white chocolate chips and give another quick mix.

  7. Put the mixture into the prepared tin and level with a spatula.

  8. Spoon random teaspoons of jam over the top and mix in with a skewer to make a marble type pattern.

  9. Place in the preheated oven for 30-35 minutes until golden brown and firm to the touch.

  10. IMPORTANT: Let the blondies cool in the tin to set firm. This will take a quite a few hours and if not left long enough will result in a crumbly texture and the blondies will fall apart.

Download recipe

PeanutButterBlackcurrantBlondies
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Sarah’s extra slice.....


Let the blondies cool in the tin to set firm. This will take a quite a few hours and if not left long enough will result in a crumbly texture and the blondies will fall apart.

It is important to use the correct size of tin 23cm x 23cm (9” x 9”) square. Using a different size tin will alter the baking time and texture.


Any flavour of jam will work well with this recipe but the tart Blackcurrants cut through the sweetness of the white chocolate so works really well.


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