Method
Step 1:
Preheat the oven to 170°C (150°C fan, 325°F, gas mark 3). Grease a 20cm/8 inch square tin with butter and line the base with baking paper
Step 2:
In a large bowl, beat the butter and peanut butter together until creamy, using an electric hand whisk at medium speed.
Step 3:
Add the vanilla, sugar and the egg, and beat again until light and fluffy
Step 4:
Chop up the white chocolate and stir into the mixture along with the chopped walnuts.
Step 5:
Sift the flour and baking powder into the mixture and fold in, using a large metal spoon.
Step 6:
Spoon the mixture into the prepared tin and smooth the top. Bake the mixture in the middle of the preheated oven for 35-40 minutes until it has a nice golden crust but is still fudgy in the middle.
Step 7:
Leave to cool in the tin. Decorate with white chocolate chips and walnut pieces and drizzle over some melted dark chocolate. Cut into squares and serve
Ingredients
For the blondies
- 100g Butter (unsalted) (softened, plus extra for greasing)
- 150g Proper Nutty peanut butter
- 1 tsp Nielsen-Massey Vanilla Extract
- 175g Billington's Unrefined Golden Caster Sugar
- 1 Egg(s) (free range)
- 75g White chocolate
- 75g Walnuts
- 125g Allinson's Plain White Flour
- 1 tsp Baking powder
For the decoration
- Dark chocolate (a few squares, melted)
- White chocolate chips
- Walnuts (a handful, chopped)
Recipe Reviews
These taste amazing! I took the advice of other reviews and added an extra egg. I also used salted peanuts for the mix as I don’t like walnuts.
Me and my family love these peanut butter blondies, very moreish
Definitely needs another egg as the mix is too stiff.
Very cakey
These definitely need more than one egg. The batter is far too thick,
Like cookie dough. We ended up with a great big cookie with the first batch. Second time around added one more egg and that did the trick. Taste great. So unless you are using supersize masssive eggs, I would go for 2 eggs.
Easy to make and they smell amazing in the oven. My partner and all 3 kids absolutely devoured them. I substituted salted peanuts for the walnuts and had no issues. I'll be making these again and again!
Ingredients
For the blondies
- 100g Butter (unsalted) (softened, plus extra for greasing)
- 150g Proper Nutty peanut butter
- 1 tsp Nielsen-Massey Vanilla Extract
- 175g Billington's Unrefined Golden Caster Sugar
- 1 Egg(s) (free range)
- 75g White chocolate
- 75g Walnuts
- 125g Allinson's Plain White Flour
- 1 tsp Baking powder
For the decoration
- Dark chocolate (a few squares, melted)
- White chocolate chips
- Walnuts (a handful, chopped)