I really love blondies. It’s like brownies, but instead of regular chocolate, it’s with white chocolate and peanut butter. Don’t worry, these will go down a treat! I don’t even like peanut butter on it’s own, but I can’t resist blondies myself! I got this recipe from Rachel Allen‘s Bake, which is one of those books where everything just looks delicious and you want to try all of it. But if you really have to make a choice, the blondies recipe is a great start!
Preheat the oven to 170 C. Line a 20 cm square cake tin with greaseproof paper (if you don’t have a square tin, just use a round one. A 20 cm square tin has the same volume as a 22 cm round tin, but obviously any size will do, your brownies will just be a little flatter or thicker and no one will ever know).
In a large bowl, cream 100 g softened butter and 150 g peanut butter together until very soft. Add 175 g soft light brown sugar, 1 egg and 1 tsp vanilla extract and beat until combined. Add 125 g plain flour, 1 tsp baking powder (or just use self-raising flour instead if you prefer) and 75 g chopped white chocolate and mix to form a dough.
Place the dough in the prepared tin and bake in the oven for 25-30 min or until golden brown and almost firm in the centre. Allow to cool in the tin before removing and cutting into squares. Amongst other things, I took blondies to work for my birthday and it was the first to be eaten by my colleagues (who all came back for more). Enjoy!