Peanut butter blondies? Yes please! This recipe is so easy and combined a classic blondie with stirred in peanut butter and salted peanuts to give you a delicious peanut cookie bar.
250gramsplain flour / all purpose flour(all purpose flour)
1teaspoonbaking powder
smallpinchsalt
200gsalted peanuts(Save a handful to stud the top with)
Instructions
Preheat the oven to 180ºC / 350°F / Gas Mark 4.
Line a 9 inch x 12 inch cake pan (traybake tin/cake tin) with greaseproof paper.
Gently melt the butter in 10 second bursts in the microwave.
Add the brown sugar and the caster sugar to a bowl.
Add the butter to the sugar.
Mix together until combined.
Stir in the three eggs with the five tablespoons of peanut butter. (Photographed before I added the third in)
Add the vanilla extract and stir in.
Sieve in the flour, baking powder and salt and mix well.
Stir in almost all of the salted peanuts. Keep a handful to sprinkle over the top.
Add the peanut butter blondie mixture to the prepared cake pan and level it off. Sprinkle over the last of the salted peanuts.
Bake for 25-30 minutes and until the top feels set to the touch and is light brown colour.
Allow the peanut butter blondie to cool in the cake tin until easy to handle and remove from the tin, place on a cooling rack and slice into bitesize pieces or bars.
Video
Notes
•Store your peanut butter blondies in an airtight container. They should last for up to 5 days if you don't eat them all first.•Blondies freeze really well. Once they are cooked wrap them up in cling film or pop in an airtight container and store them for up to 3 months. Add them to the freezer before decorating them.•Leave them at room temperature to defrost when you're ready to enjoy them. You can also pop them into a medium warm oven to warm them up.•Can I add extra peanut butter. Absolutely! go for it. I've gone up to a small tub of peanut butter which is about 300g. The finished blondies will be a lot more gooey but if you like that then it is lovely.