Peanut butter blondies

Peanut butter blondies

By
From
How to Cook Cakes
Makes
16
Photographer
Peter Cassidy

Blondies share the same fudgy texture as a brownie, but sugar, and in this case peanut butter, replaces chocolate as the predominant flavour. As when making brownies, it is always better to slightly undercook them to ensure a gooey, fudge-like consistency. You will need a 24cm square, shallow baking tin.

Ingredients

Quantity Ingredient
225g unsalted butter, softened
350g caster sugar
255g smooth peanut butter
2 eggs, at room temperature
1 extra yolk, at room temperature
2 teaspoons vanilla extract
250g self-raising flour
pinch salt
225g dark chocolate buttons

Method

  1. Heat the oven to 180°C. Line the baking tin with baking parchment.
  2. Cream together the butter and sugar until pale and fluffy, using an electric whisk, then add the peanut butter and beat again until well combined.
  3. Break the eggs and extra yolk into a small bowl and beat with a fork. Add to the mixture with the vanilla and mix until well combined. Sift over the flour and salt, then mix on the lowest speed until just combined.
  4. Stir in the chocolate buttons, then spoon the mixture into the prepared tin. Bake in the middle of the oven for 35–40 minutes until a deep golden colour and a skewer inserted into the centre comes out with a few moist crumbs still clinging to it.
  5. Remove from the oven and leave to cool in the tin set on a wire rack, before removing and slicing into squares.
Tags:
cakes
baking
Leiths
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