Salted Peanut Butter & Milk Chocolate Chunk Blondies

This is the recipe (along with my salted caramel brownies) I am asked to share most often…given the contents it’s not hard to see why!

In truth, these blondies were born out of an experiment. I wanted to see what two of my favourite flavours tasted like in blondie form and – after a bit of tinkering – this recipe was the result.

Ingredients

125g salted butter

100g soft light brown sugar

100g caster sugar

3 eggs

2tsp vanilla extract

150g white chocolate, broken into chunks

130g smooth peanut butter (ideally you want the unhealthy kind for this)

85g plain flour

Pinch of salt

150g milk chocolate, chopped into chunks

Makes 12-16 slices, depending on how big you slice them

Method

Begin by preheating your oven to 180°C.

Grease and line a 20cm square tin with non-stick baking parchment.

Melt the butter in the microwave in 10 second bursts.

Allow to cool for a few moments before adding the caster sugar…

…and soft light brown sugar.

Whisk until combined.

Then whisk in the eggs…

…and vanilla extract.

Melt the white chocolate in the microwave in 10 second bursts.

Allow to cool slightly before whisking into the egg and sugar mix.

Add the peanut butter (if it is really firm soften in the microwave for a few seconds).

And whisk in.

I mean…HELLO.

Next add the flour, pinch of salt…

…and chocolate chunks.

Fold through until…

…you have a batter resembling something like this!

Pour into the lined baking tray.

And bake in the oven for about 25 minutes.

The key to giving these blondies a fudgy texture is taking them out at *just* the right moment – they should have a golden crust, but the middle should be slightly gooey as they will continue to cook once out of the oven.

When satisfied you have achieved the above, leave to cool in the tin for about 15 minutes before transferring to a wire rack and cutting into slices.

Nothing quite beats eating one of these warm from the oven with a big scoop of vanilla ice-cream.

Otherwise they keep well stored in a cake tin for a few days…though I doubt they’ll last that long!

I enjoyed this particular batch as part of an afternoon tea I made on a gloriously sunny day in July…a day which now feels like something of a distant memory!

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