Peanut butter blondies

By: Leiths School of Food and Wine
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

Heat the oven to 180°C. Line the baking tin with baking parchment.
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.
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.
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.
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

Peanut butter blondies

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