peanut butter blondies
- 100g unsalted butter
- 150g crunchy peanut butter
- 150g golden caster sugar
- 1 egg
- 1 tsp vanilla extract
- 100g self raising flour
- 100g white chocolate chips ( or mixed white chocolate and plain) I use callebaut chips.
- 50g chopped nuts, peanut, pistachio…
Preheat oven to 170°C/350°F
Prepare 8″/21cm square tin or tin of your choice. The cute chocolate bar brownie pan I used in this post is from Williams Sonoma.
Beat the softened butter, peanut butter and caster sugar until well mixed.
Beat in egg and vanilla.
Add flour, choc chips and nuts.
Empty mixture into prepared tin and use a palette knife to spread to edges. It is quite a thick mixture.
Bake in a preheated oven for 25 minutes until skewer comes out clean.
I am road testing the lovely new book from James Morton- UK readers may remember him from the Great British Bake Off. I received this book from one of my daughters- she knew I loved his first book of bread making, but was concerned this book might be too simple. It is indeed a great book for aspiring bakers or for those who think they can't make a cake – James takes you gently be the hand and explains why things fail- but it is a nice book for bakers who want to start with a template recipe and then become more adventurous. After that's what blogging is all about!
Have a great day- whether it's a brownie or a blondie kind of day.