In theory, I should love blondies.
Basically the same as brownies (which I love), but with the melted chocolate swapped out for brown sugar or white chocolate. I even thought I might prefer blondies, as I prefer plain cookies with chocolate chips to the double chocolate variety.
Unfortunately, my first attempt at blondies was not a success. They were far, far too sweet, and the brown butter in them that everyone raves about actually just seemed to make them greasy.
Although my first experience was a bad one, I was willing to accept that it could have just been a bad recipe, or maybe down to my dodgy oven, so I decided to give them another go.
I chose this recipe from Rachel Allen because the pony had requested something with peanut butter. Not being a fan of peanut butter normally, I was fully expecting not to love these, but no – they were amazing!
They were literally so addictive, I couldn’t stop eating them. To the point that I put on two pounds in the past week and fully attribute it to these blondies.
If, unlike me, you can actually exercise portion control and self restraint, you should definitely make these – I am now a 100% blondie convert.
Peanut butter blondies (adapted from Rachel Allen’s recipe)
- 250g plain flour
- 2 tsp baking powder
- 200g butter
- 300g crunchy peanut butter
- 350g light brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 150g white chocolate, chopped
Cream together the butter and peanut butter until well mixed, the add in the sugar and mix until light and fluffy. Beat in the eggs and vanilla, then sift in the flour and baking powder and fold to combine. Stir in the chocolate, then pour into a 9×13 ” tin, lined with baking paper. Bake at 170 degrees for 25 minutes, then leave to cool before cutting into squares.