Food: White chocolate and peanut butter blondies

 
white chocolate and peanut butter blondies really pretty useful header
white chocolate and peanut butter blondies really pretty useful header

We're slowly easing back into normal life after a brilliant holiday in North Norfolk. There has been less eating and sleeping and more washing and working, but to prevent a full on dose of the holiday blues I made these white chocolate and peanut butter blondies, inspired by the ones they sell in my holiday happy place Stiffkey Stores.

We first tried them four years ago and I've been trying to crack the recipe ever since. The Stiffkey Stores recipe is a closely guarded secret (I've asked), so I had to play around until I came up with something similar. And these are they.

White chocolate and peanut butter blondies Really Pretty Useful 6
White chocolate and peanut butter blondies Really Pretty Useful 6

They are everso slightly salty, deliciously gooey and just the right amount of sweet. Chunky peanut butter and white chocolate chunks give them a lovely crunch too.

White chocolate and peanut butter blondies Really Pretty Useful
White chocolate and peanut butter blondies Really Pretty Useful

To make them you will need:

120g butter 1 cup light brown sugar (approx 180g) 1 large egg 1/2 tsp vanilla extract 1 cup plain flour (approx 120g) 1/2 cup crunchy peanut butter (approx 125g) 2 bars white chocolate (I use Green and Black's) Handful roughly chopped peanuts for the topping (optional)

Makes 10-12 blondies

Line a square cake tin with baking paper - 20x20cm is ideal mine is 23x23cm which just led to thinner blondies. Pre heat your oven to 180c

White chocolate and peanut butter blondies Really Pretty Useful 2
White chocolate and peanut butter blondies Really Pretty Useful 2

Melt the butter and chop up the white chocolate.

White chocolate and peanut butter blondies Really Pretty Useful 3
White chocolate and peanut butter blondies Really Pretty Useful 3

Beat togther with the sugar until smooth. Beat in the peanut butter and the vanilla (it tastes amazing at this point!). Beat in the egg.

White chocolate and peanut butter blondies Really Pretty Useful 4
White chocolate and peanut butter blondies Really Pretty Useful 4

Stir in the flour and half the chocolate. Pour into the tin and bake for 20 minutes until just set. The top should be dry but the underneath should still be gooey.

Allow to cool slightly in the tin before lifting out to cool on a wire rack.

White chocolate and peanut butter blondies Really Pretty Useful 5
White chocolate and peanut butter blondies Really Pretty Useful 5

Meanwhile melt the remaining chocolate in a heatproof bowl over a pan of simmering water. Cut the blondie into even squares then drizzle with the chocolate and scatter over the chopped peanuts.

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White chocolate and peanut butter blondies

120g butter 1 cup light brown sugar (approx 180g) 1 large egg 1/2 tsp vanilla extract 1 cup plain flour (approx 120g) 1/2 cup crunchy peanut butter (approx 125g) 2 bars white chocolate (I use Green and Black's) Handful roughly chopped peanuts for the topping (optional)

Makes 10-12 blondies

Line a square cake tin with baking paper - 20x20 is ideal mine is 23x23 which just led to thinner blondies. Pre heat your oven to 180c

Melt the butter and chop up the white chocolate.

Beat togther with the sugar until smooth. Beat in the peanut butter and the vanilla and then beat in the egg.

Stir in the flour and half the chocolate, then pour into the tin and bake for 20 minutes until just set. The top should be dry but the underneath should still be gooey.

Allow to cool slightly in the tin before lifting out to cool on a wire rack.

Meanwhile melt the remaining chocolate in a heatproof bowl over a pan of simmering water. Cut the blondie into even squares then drizzle with the chocolate and scatter over the chopped peanuts.