Peanut butter and white chocolate blondies

It’s been a while since I last baked anything so I decided last weekend that this needed correcting.  After making some rather delicious chicken satay skewers the night before I realised I had half a jar of peanut butter left in my fridge.  I hate waste so this was the perfect way to use it up.  I scoured through my cook books and found this rather wonderful recipe by Rachel Allen.

It was the perfect treat for an afternoon cup of tea and made a nice change the usual chocolate brownie.

Photo 15-03-2014 15 09 21

Makes 12 small squares.

You will need;

125g (4 1/2oz) plain flour

1tsp baking powder

100g (3 1/2oz) butter, softened

150g (5oz) crunchy peanut butter

175g (6oz) soft light brown sugar

1 egg, beaten

1 tsp vanilla extract

75g (3oz) white chocolate, chopped

20 x 20cm (8 x 8inch) square cake tin

 

Preheat the oven to 170C (325F), Gas Mark 3.  Butter the sides of the cake tin and line the base with greaseproof paper.  Sift the flour and baking powder into a bowl and set aside.

In a large bowl, cream the butter and peanut butter together until very soft.  Add the sugar, egg and vanilla extract and beat until combined.  Add the flour, baking powder and the chopped chocolate and mix to form a dough.

Place the dough in the prepared tin and bake in the oven for 25 – 30 minutes or until golden brown and almost firm in the centre.

Allow to cool in the tin, before removing and cutting into squares.

Photo 15-03-2014 15 29 17

Photo 15-03-2014 15 32 20

Photo 15-03-2014 15 31 49

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s