Caramelised White Chocolate Blondies

 

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As this is my first recipe of the year that I’m posting, I had to make sure it was a really good one – after an 8 month or so wait average just wouldn’t cut it.

These blondies are something that had been a niggling idea at the back of my mind for a while and when the thought wouldn’t go away I knew they had to be made.

I’ve done a few versions of blondies before (these peanut butter blondies and these strawberry blondies are two of my faves) but none that have quite matched up to the texture and delicious fudgey, dense, chocolatey-ness of my favourite brownies.

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I figured this was because none of the recipes I’ve made previously have included as much melted white chocolate as brownies tend to have melted dark chocolate. This is probably because it would make them too sweet but it got me thinking that maybe caramelised white chocolate, with a hint of saltiness, might be just the right balance.

If you haven’t heard of or tried caramelised white chocolate before, it’s basically white chocolate that’s roasted over a low heat, stirring frequently, until it turns golden brown, with a pinch of salt added in at the end. For step by step instructions, David Lebovitz is the man.

To make these blondies I used 200g of the caramelised white chocolate melted into the batter and another 100g chopped up and added to the mix, which made sure the flavour came through really strongly.

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The texture was exactly as I’d hoped and the salt balanced the sweetness. The taste testers in my office loved them and even my boyfriend who insists he doesn’t like white chocolate or brownies really liked them too.

These blondies will definitely be made again at some point, possibly with some different add-ins, but the simple version really does work well and if you haven’t baked with caramelised white chocolate before, I highly recommend you give it a try.

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Caramelised white chocolate blondies

  • 300g caramelised white chocolate
  • 140g butter
  • 180g light brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 85g plain flour
  • 1/4 tsp baking powder
  • 1-2 tsp sea salt
  • 100g milk chocolate chunks (I used Galaxy Counters)

Break 200g of the white chocolate into chunks and melt with the butter in a medium-sized saucepan. Once completely melted, remove from the heat and stir in the sugar.

Add in the eggs one at a time followed by the vanilla, beating with  wooden spoon to combine. Sift together the flour, baking powder and salt then fold into the mixture. I like a salted dessert so I used quite a bit, but if you’re not sure how salty you want it be conservative and you can always sprinkle some more on top before baking.

Stir in the milk chocolate chunks and the rest of the white chocolate, chopped into small pieces. Pour into a 8×8″ square baking tin lined with baking paper and bake at 170 degrees (150 fan) for 25-30 minutes, until a skewer comes out with crumbs on, but not liquid batter.

Leave to cool then cut into squares and serve!

 

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Chocolate peanut butter swirl brownies

Want a deliciously dense and fudgy brownie? The base recipe for these is all you need.

Want to take it to a new level with a swirl of one of the most addictive food products I’ve ever tried? Keep reading.

When I first spied a jar of chocolate peanut butter, I knew it would be love. What I didn’t realise was that it would be so good I would eat about a third of a jar in one go, spoonful by spoonful.

Yes I am a massive fatty.

When I needed to bake something to take to a party, that would be relatively quick and simple, didn’t need a long time to cool down or be iced, and that could be served in bite-sized portions, brownies were the obvious choice.

Inspired by these Nutella swirl brownies, I decided to buy another jar of the chocolate peanut butter and swap that in instead – a brilliant decision, if I can say so without sounding too boastful!

I used my favourite brownie recipe as the base, then just swirled the slightly warmed chocolate peanut butter on top.

Because I was in a rush, I cut the brownies while they were still slightly warm, which meant the chocolate peanut swirls were gooey and the process was rather messy, but the end result was totally worth it.

If you like the chocolate-peanut combination, you must try these, seriously. Writing about them and looking at the photos has made me realise how much I miss them, and another batch may have to happen soon.

Just as long as the chocolate peanut butter doesn’t mysteriously disappear from the jar first…

Chocolate peanut butter swirl brownies (adapted from Apple and Spice)

  • 140g butter
  • 200g dark chocolate
  • 180g caster sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 85g plain flour
  • 1/4 tsp baking powder
  • 100g milk chocolate, chopped
  • 150g chocolate peanut butter

Heat the dark chocolate and butter over  a pan of simmering water until melted and stir to combine. Remove from the heat, then stir in the sugar. Beat in the vanilla and eggs, one at a time, until well mixed and glossy. Sift in the flour and baking powder, mix until fully combined, then stir in the chopped chocolate.

Spread the brownie mixture into a greased and lined 8×8″ square tin. Heat the chocolate peanut butter in the microwave for 20 seconds or so, just to soften it up a little. Spoon in dollops over the top of the brownie batter, then gently swirl in with a knife or skewer, making sure not to over-mix.

Bake at 170 degrees (150 fan) for 25-30 minutes, until the brownies are crisping on top but a skewer still comes out with some crumbs. Leave to cool for as long as you can, then cut into squares and serve.

Boozy billionaire’s shortbread

While there are certain recipes which I love, are always popular and are fun to bake, it’s very rare that I’ll make the same thing twice as there are just so many other recipes waiting to be tried.

Millionaire’s shortbread is a classic example – almost everyone I know loves it, and I like making it as there are several elements involved which makes it a bit more fun than a simple biscuit or cake – but I’ve done it before, more than once.

Still, when I wanted to bake something for the office a couple of weekends ago, millionaire’s shortbread was the one thing on my mind, and so I decided to turn to the universal solution to almost any problem – add alcohol.

There are quite a few variations on ‘billionaire’s shortbread’ if you search for it – salted caramel, white chocolate and peanut butter all feature – but I think I have come up with a real winning combination that seriously takes the traditional treat to a whole new level.

It starts with a shortbread base, but chocolate rather than plain. Then instead of a regular old caramel, I boozed it up with a salted rum caramel. Oh my – it was good! Then it’s finished off with a milk chocolate topping, with just a little added salt to counter the sweetness.

These are 100% better than the original, and went down very well with my taste testers. The flavour of the rum is most definitely there, but it isn’t overpowering, and ditto with the salt.

I loved these so much that I may even have to break my rule and bake them again, exactly the same…

Boozy billionaire’s shortbread (adapted from here)

For the base:

  • 130g butter
  • 150g flour
  • 15g cocoa powder
  • 55g caster sugar

For the caramel and topping:

  • 400g condensed milk
  • 115g butter
  • 40g light brown sugar
  • 1 tsp salt
  • 2-3 tbsp rum (I used Havana Club Anejo Especial, but any golden or spiced would be good)
  • 150g milk chocolate
  • Salt to taste

For the base, rub the butter into the flour until it reached a breadcrumb-like consistency, then stir in the cocoa powder and sugar. This could also be done in the food processor if you want to speed things up! Press into the base of a greased and lined 8×8″ square tin and bake at 180 degrees for about 15-20 minutes, until just starting to crisp up.

While the base cools, make the caramel. Heat the condensed milk, butter and sugar in a saucepan over a medium heat, stirring until it starts to bubble and thicken and turn a lovely golden brown. Once it’s pretty much ready, add the salt and the rum, one 1/2 tbsp at a time until it tastes right to you – I like a fair amount of salt and rum, you might want to go more subtle. Pour the caramel over the base and leave to set.

Finally, melt the chocolate and add a little more salt to taste. Spread this in an even layer over the set caramel, then leave again. Once the chocolate has firmed up, remove from the tin and cut into squares.

Lemon, white chocolate and coconut blondies

Does anything say summer is coming more than delicious zesty lemon curd? Nope, thought not!

I was feeling the joys of spring the other day and, with a small jar of lemon curd to use up, decided to have a look back through Pinterest to find a suitable recipe to use it in.

As soon as I saw these lemon-vanilla dream bars from Mainly Baking, which I pinned a year and a half ago, I knew they were ‘the one’.

I did a bit of googling to see if I could find the original recipe, and although I didn’t manage that I did find a variation which used a coconut flavoured white chocolate, which then led to me adding desiccated coconut into the mix.

Although the flavour of the coconut wasn’t especially strong, it was noticeable and I thought it added a nice bite to the blondes. The lemon curd is swirled in so you get little pockets of zesty deliciousness, and the chunks of white chocolate add a nice texture contrast.

I was a fan of these, and so were all my taste testers at work – my boss even gave them a ‘wow’, and he’s not the biggest cake fan.

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These bars are summery and lovely, and I would highly recommend you make them. They’re also perfect for March’s We Should Cocoa challenge, hosted by I’d Much Bake Than… who chose coconut as the theme.

Enjoy!

Lemon, white chocolate and coconut blondies (adapted from Mainly Baking)

  • 225g white chocolate, chopped
  • 85g butter
  • 50g sugar
  • 2 medium eggs
  • 1 tsp vanilla bean paste
  • 30g desiccated coconut
  • 80g plain flour
  • 75g white chocolate
  • 165g lemon curd

Start by heating the 225g white chocolate and butter in a bowl of a saucepan of barely simmering water. White chocolate needs to be melted slowly over a low heat, so don’t rush this bit! Once melted, remove from the heat and beat in the sugar, eggs and vanilla bean paste. Fold in the coconut, then sift in the flour and fold again. Finally, stir in the white chocolate chips and then spread the mixture into an 8×8″ square tin, lined with baking paper.

Spoon the lemon curd in little dollops over the top of the cake batter, then gently swirl with a butter knife or skewer, making sure not to over-mix – you want there to be little pockets of lemon curd in the baked blondies. Bake at 180 degrees (160 fan) for 20-25 minutes, or until the top is turning golden and the blondies are just firm to the touch. Leave to cool in the tin, then slice into squares and serve.

Blueberry cheesecake brownies

Along with the peanut butter cup rocky road, which went down a storm, I also made these blueberry cheesecake brownies for my American-themed party last weekend.

The original idea was something red, white and blue, so I thought that red velvet cheesecake brownies with a few blueberries thrown in would do the job perfectly.

Unfortunately, I seem to be incapable of making a red velvet anything that actually turns out red.

This time I used Dr Oetker gel colouring, in the past I’ve tried liquid food colouring and even beetroot for a natural version, but nothing seems to produce the vibrant red I’m after. If anyone has any top tips of the best colouring to use, please let me know, I am determined to crack it one day!

Anyway, despite being more mahogany than red, I was actually quite happy with these – the brownie layer was fudgy, the cheesecake layer was distinct, and the flavours all worked well together.

An added bonus of making these is that they reminded me just how amazing blueberries are to bake with, so you can expect to see a few more blueberry treats coming soon!

Blueberry cheesecake brownies (adapted from Foodtastic Mom)

For the brownie layer:

  • 115g butter
  • 55g dark chocolate
  • 200g caster sugar
  • 2 large eggs
  • 1 tsp vanilla bean paste
  • 2 tbsp red food colouring
  • 120g plain flour
  • 1/2tsp salt

For the cheesecake layer:

  • 225g cream cheese
  • 75g caster sugar
  • 1 large egg
  • 1/2 tsp vanilla bean paste
  • 100g blueberries

Start by melting the butter and chocolate together in a small bowl. Beat the eggs, sugar, vanilla and food colouring together until light and fluffy, then add the chocolate butter mixture and beat until combined. Sift in the flour and salt, fold into the mix, and then spread into an 8×8″ square tin, greased and lined.

For the cheesecake layer, beat the cream cheese, sugar, egg and vanilla together until smooth, then pour over the brownie mix. Sprinkle the blueberries evenly on top, then bake at 180 degrees (160 fan) for about 35-40 minutes, or until the cheesecake has just set but still has a slight wobble. Leave to cool completely, then slice into bars and keep in the fridge until serving.

Peanut butter cup rocky road

Peanut butter is a pretty big deal in my house. I try and sneak some in to everything I bake. A certain other housemate likes to occasionally (very occasionally) eat it with a piece of chocolate as a spoon. And I definitely don’t judge, because if I had chocolate and a jar of peanut butter right now, I’d be doing it too.

For my birthday this year, I decided to go with an American theme for my party – largely driven by wanting to have loads of American-style food.

Reeses peanut butter cups feature heavily on a lot of the American blogs I read, so I knew they would have to be included somehow.

I bought a bag of mini regular peanut butter cups, and a bag of mini white chocolate peanut butter cups, and although I did briefly consider just putting them in a bowl for people to help themselves, I thought they could be put to better use in this twist on rocky road.

They’re joined by that other American sweet snack favourite, Oreos, to create a super chocolately, crunchy, sweet and salty bar, that was a HUGE hit with all the peanut butter lovers who tried it.

If you have a weakness for peanut butter and chocolate you probably shouldn’t make these to be honest, because they are so insanely addictive you will keep going back for more. But if you have a party to go to, you should definitely make them and instantly become the most popular person there!

Peanut butter cup rocky road

  • 150g milk chocolate
  • 150g dark chocolate
  • 125g butter
  • 3 tbsp golden syrup
  • 225g Oreos
  • 1 bag mini milk chocolate peanut butter cups
  • 1 bag white chocolate peanut butter cups

Heat the chocolate, butter and golden syrup in a heavy-based saucepan, stirring until all the chocolate has melted then set aside to cool. Bash the Oreos and stir these into the chocolate mixture, then chop the peanut butter cups into quarters and add about two thirds of them into the mix. Spread into a 9×9″ square tin, lined with foil, then push the remaining pieces of peanut butter cups on top. Chill in the fridge for a couple of hours, before cutting into squares and serving.

Happy New Year, and a healthy new recipe

Happy New Year!

I hope everyone had a fantastic Christmas and New Year – mine was a little hectic with moving house as well as lots of baking, but it was definitely a good one.

For New Year’s Eve, I headed up to Oxford to visit friends for a house party, and made the cake pictured above to take – a cinnamon sponge with milk chocolate filling and white chocolate frosting. I didn’t get any photos of the inside, so I’m going to make it again and wait until then to share the recipe – it’s a good one though, I promise!

For now, I’m going to give you another recipe, which I think is rather fitting for my first post of the new year – healthy chilli chocolate butternut brownies.

(Pro photo courtesy of http://www.seangeephotography.com)

I made several attempts last year at making healthier vegetable-based brownies, using a butternut squash recipe from Delicious and a sweet potato recipe from Dan Lepard at the Guardian.

I wasn’t entirely happy with either, but I think I finally cracked it with this recipe, which uses butternut squash to replace the fat, and can also easily be made wheat and gluten free by swapping the 25g of flour for more cocoa powder.

Cut into 12 slices, it comes in at 200 calories per slice – ridiculous for such a decadent tasting treat, and perfect for anyone on a new year health kick.

I also added a quarter teaspoon of scotch bonnet chilli mash, from the Bad Boy Chilli Company, which is based not far from me in Lostwithiel, Cornwall. You only need a tiny bit of the mash to give the brownies a really fiery kick, so use with caution!

Although the chilli does pack a spicy punch, the sweetness of the white chocolate balances it out, and these were a big hit with all of my taste testers when I made them.

I would definitely recommend giving this recipe a go, whether or not you’re starting 2014 with healthy intentions. I’m not planning any huge changes to my diet (cakes aplenty!) but I am going to be trying out some new classes at the gym to try and tone up and increase my fitness – I’ll keep you updated with how it goes…

Healthy chilli chocolate butternut brownies (loosely adapted from Delicious)

  • 330g butternut squash, peeled and diced
  • 100g dark chocolate
  • ¼ tsp Scotch Bonnet Mash
  • 3 medium eggs
  • 150g caster sugar
  • 65g cocoa powder
  • 25g plain flour
  • 1 tsp baking powder
  • 100g white chocolate, chopped

Start by microwaving the butternut squash for about 10 minutes, or until you can cut through it like butter.  Stir in the dark chocolate until melted, then blend with a stick blender to get rid of all lumps. Add the chilli – if you’re worried about it being too hot start with less and add more if you think it needs it.

Whisk the eggs with the caster sugar until the mixture triples in volume, then fold in the cocoa powder, flour and baking powder.  Finally, fold through the chocolate squash mixture and the white chocolate chunks and spread the mixture into an 8×8” square tin, lined with baking paper.

Bake at 180 degrees for 20-25 minutes, or until just set. Leave to cool completely in the tin, then cut into squares to serve.

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As this is the first time I’ve baked anything with the Bad Boy Chilli Company’s Scotch Bonnet Mash, I’m going to enter them into this month’s We Should Cocoa Challenge, hosted by Linzi at Lancashire Food, who chose ‘new ingredient’ as the theme. I love trying out new things, so this may not be my only entry, we’ll see!

Autumn spiced butternut blondies

Autumn spiced butternut blondies

You’d possibly think after National Chocolate Week and Salon du Chocolat that I might want a tiny break from eating or thinking about chocolate – but if you do then you definitely don’t know me well enough!

Not only have I been munching on the goodies I brought back from the show, I also couldn’t resist orderinga chocolate brownie at dinner last night, bought a bar of salted caramel chocolate to get me through work this afternoon, and now I’m thinking back to these delicious blondies and wishing I still had one left to eat now.

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This month’s We Should Cocoa challenge, regularly hosted by Choclette but this month hosted by Jibber Jabber, challenged everyone to make something chocolatey with vegetables.

Exactly one year ago I was the We Should Cocoa host and chose pumpkin or squash as the theme, but I have to say I wasn’t entirely happy with my bakes and so I thought this would be a great opportunity to give it another go.

I’ve made a couple of different versions of butternut brownies, but this time decided to let the fabulous colour of the squash stay and go for blondies instead.

I based the recipe on one from the Whole Foods Market website, but cooked and pureed the squash rather than grating it for a squidgier texture, cut down the sugar and added a different mixture of spices to give them a bit of autumnal warmth.

They turned out pretty much how I’d hoped in both texture and taste – reducing the sugar worked especially well as the white chocolate chunks added just enough sweetness to balance the spice.

My colleagues were also a fan, and I think I would definitely make them again as they’re a great way of using up half a butternut squash if you don’t fancy making soup!

Autumn spiced butternut blondies (adapted from Whole Foods Market)

  • 400g butternut squash, peeled and cubed
  • 100g dark brown sugar
  • 50g caster sugar
  • 2 medium eggs
  • 55g butter, melted
  • 1 tsp vanilla extract
  • 150g plain flour
  • 1 tsp baking powder
  • 1 tsp  ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 150g white chocolate, chopped

Start by microwaving the butternut squash for 8-10 minutes, or until soft enough to cut through like butter. Puree it with either a stick blender, food processor or potato masher, then set aside.

Whisk the eggs with the sugar until they triple in volume, then pour in the butter and vanilla with the mixer still running. Add the pureed squash and beat until just combined, then sift together the flour, baking powder, salt and spices and fold into the mixture. Finally, fold through the chopped white chocolate then spread into a greased and lined 8×8″ square tin. Bake for 20-25 minutes at 180 degrees (160 fan), until just set, then leave to cool before slicing into squares.

Salted dulce de leche brownies

Salted dulce de leche brownies

So, something a little less fancy than my previous post!

Sometimes simple and easy produces the best results, and this recipe delivers on that both in the making of the brownies themselves, and in the making of the homemade dulce de leche.

A little while ago a friend mentioned that they loved dulce de leche, so when I knew I would be seeing them I decided it was the perfect time to bake something with it.

Sure, you can just buy it by the jar and that would be the ultimate easy option, but it’s kind of expensive for what it is so I decided to have a go at making my own from condensed milk.

I think most people have heard of the boiling the can method of turning condensed milk into caramel, but I’ve never been willing to take the risk of it exploding all over my kitchen.

David Lebovitz suggests baking the milk instead, which sounds far less risky but rather time consuming. I figured that if thee basic principle was ‘condensed milk + heat = caramel’ the same effects could be achieved in the microwave in a much quicker time.

Kind of surprisingly I was right and it worked! Short bursts of heat and frequent stirring produces a golden caramel in under 10 minutes – win! Warning – you need to use a bigger bowl than you think, because it will bubble up a lot, but as long as you do it’s so quick and easy you’ll be wondering why you haven’t used this method forever.

I added salt to the dulce de leche because salted caramel always beats regular, then referred back to David Lebovitz for the actual brownie recipe.

Super simple brownie mix, swirl in the dulce de leche, bake, et voila – deep, fudgy brownies bursting with pockets of salted dulce de leche. Simple but delicious.

Salted dulce de leche brownies (recipe adapted from David Lebovitz)

  • 1 400g tin condensed milk
  • 1/2 – 1 tsp sea salt
  • 170g dark chocolate
  • 115g butter
  • 25g cocoa powder
  • 3 large eggs
  • 1 tsp vanilla extract
  • 200g caster sugar
  • 140g plain flour (I reckon this could be reduced to 120g for fudgier brownies though)

To make the dulce de leche, pour the condensed milk into a large bowl, then microwave on high for 30 second intervals, stirring in between each time, until it thickens and turns a golden caramel colour. Add in the salt a little at a time to your personal taste, then set aside while you make the brownie mixture.

Melt the chocolate and butter together in a suacepan, over a low heat. Once the chocolate has melted, take off the heat and beat in the cocoa powder, eggs, vanilla, sugar and then flour, scraping down the sides of the pan between each addition.

Pour half the mixture into a greased and lined 8×8″ square tin, then dollop half of the dulce de leche in on top. Spread the rest of the brownie mixture over evenly, then dollop on the rest of the dulce de leche. Swirl it through the mixture with a skewer or knife, being careful not to mix it in too much.

Bake at 170 degrees for 25-30 minutes – the original recipe says 35-40 but mine were done way quicker. Leave to cool completely before removing from the tin, slicing into bars and serving.

tea time treats

I’m entering these into the September Tea Time Treats challenge, hosted by Karen at Lavender and Lovage and Kate at What Kate Baked. This month’s theme, chosen by Karen, is flapjacks, oats, and traybakes – I did have an oaty recipe bookmarked but just haven’t had time to make it, so hopefully brownies will count as a traybake instead!

Peanut butter m&m blondies

Peanut butter m&m blondies

A few weeks ago, one of my best friends from uni celebrated her birthday with a night out in her home town.

Obviously this is a fairly normal thing to do, but for me it was a pretty special occasion, as despite having been friends for 7 years I have never managed to visit her for her birthday.

I know that makes me sound like a bit of a bad friend, but every year something has come up that’s stopped me being able to go – for example, last year I was all set and looking forward to it, until my car decided to die on me a few days before. Perfect timing!

Anyway, this year I was determined that nothing would stand in my way, and although horrific traffic did it’s best and made me several hours late, I was there, and all was good.

Considering I effectively had 6 missed years of birthdays to make up for, I needed to make sure I had a good birthday present to give, and in my mind there’s no better gift to give than something baked with love.

I was a bit restricted by knowing that whatever I baked would have to survive a 5-hour car journey – so no towering layer cakes that could fall over, delicate cupcakes that could get squashed, or icings that could melt.

Based on a vague inkling that my friend liked peanut butter, I decided that either peanut butter cookies or peanut butter brownies were the way forward. I then spotted these incredible looking bars on Averie Cooks, and knew I was on to a winner.

The peanut butter blondie base of these bars is great on its own, and you could pretty much add whatever you like into the mix – as Averie suggests, it’s a great way of using up whatever half bags of add-ins you have lying around in the cupboard.

I wanted extra peanuttyness (I know that isn’t a word, but it should be) so I bought some mini peanut butter cups to go with the dark chocolate and m&ms I already had. I used plain chocolate m&ms, but if you’re a real nut lover I would definitely throw in some of the peanut ones as well, or even the peanut butter ones if you can get your hands on them.

I kind of intentionally bought a gift box that was too small to fit the whole batch of blondies in, meaning a few were left over for sampling – what a tragedy!

My new chief taster (my dad) was a big fan, despite regularly telling me how much he doesn’t like peanut butter, and I really liked them too – the base is chewy, sweet and nutty, the m&ms bring texture contrast with their crunchiness, the peanut butter cups and dark chocolate add nice bursts of slight saltiness and bitterness to counter all the sugar, and I think the brightly coloured m&ms also make them look a bit more ‘birthday’.

Another plus is that they kept really well for about 5 days, not drying out at all, so they’d be great if you need to make something a few days in advance of being eaten.

Whether you have 6 years of missed birthdays to make up for, or just want to treat yourself, I would highly recommend you give these a try!

Peanut butter m&m blondies (recipe adapted from Averie Cooks)

  • 125g butter, melted
  • 1 large egg
  • 200g light brown sugar
  • 1tsp vanilla extract
  • 135g smooth peanut butter
  • 120g plain flour
  • 50g dark chocolate, chopped
  • 100g m&ms
  • 100g Reeses miniature peanut butter cups

Beat together the melted butter, egg, sugar and vanilla until smooth. Add the peanut butter and beat again, then sift and fold in the flour. Finally, fold in 2/3 of whatever chocolate bits and add-ins you’re using and spread the mixture into a greased and lined 8×8″ square tin, then sprinkle the rest on top (this will make the bars look prettier!)

Bake at 170 degrees for about 25 minutes, or until golden and just set. Leave to cool in the tin for an hour or so, then remove and leave to cool completely before slicing into squares.