• Sarah L Samuels

Peanut Butter Blondies

I made some peanut butter cookies and my youngest son requested more peanut butter recipes! So this is one of the ones I have had success with and my son gave two thumbs up.

I decided on blondies as peanut butter goes so well with white chocolate.


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.

Jump to recipe

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 and salted peanuts and give another quick mix.

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

Place in the preheated oven for 25-30 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

100g Salted peanuts


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 salted peanuts and give another quick mix.

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

  8. Place in the preheated oven for 25-30 minutes until golden brown and firm to the touch.

  9. 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.

PeanutButterBlondies
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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.



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