Peanut butter blondies featured on series 2 of Baking Mad with Eric Lanlard on Channel 4.

Easy

Overhead shot of peanut butter blondies cut into 12 chunks, one chunk turned on its side. A bowl of melted chocolate beside and a spoon

Close up overhead shot of peanut butter blondies sprinkled with white chocolate chips and drizzled in melted chocolate

Close up of a peanut butter blondie with white chocolate chips on top and chocolate drizzle. Pot of melted chocolate and spoon in background

Overhead shot of peanut butter blondies cut into squares. One on a white plate with a hand reaching in. Pot of melted chocolate and a spoon

Butter (unsalted) (softened, plus extra for greasing)

Proper Nutty

Not quite smooth, not quite crunchy – Proper Nutty peanut butter is the perfect balance of smunchiness.
Lovingly prepared and freshly batch-roasted in a little Yorkshire factory, then smunched to perfection. There’s nothing added to their peanut butter that doesn’t need to be there (other than a touch of sea salt in the Slightly Salted jar).
Mix it in a buttercream, add it to a cookie or eat it by the spoonful. Enjoy it Smunchy

Proper Nutty peanut butter

Nielsen-Massey

Nielsen-Massey Vanilla Extract - the secret ingredient to guarantee that every bake has the x-factor. A drop here, a dash there, this Vanilla Extract is bursting with all the flavour and aroma of vanilla pods. 

A showstopper on its own or the perfect partner to compliment other ingredients or flavours vanilla is the ultimate flavour enhancer. Savoury or sweet. Cake, cupcakes, buttercream and indulgent treats, this is a must-have ingredient in your kitchen.
What is the difference between vanilla extract and vanilla essence? Well, this extract is derived solely from hand-picked vanilla pods sourced from the finest growing regions of Mexico, Tahiti and Madagascar and entered in a cold extraction process extracting the vanilla from pod, preserving of 300 flavour compounds. For that reason, we always recommend extract instead of the more artificial Vanilla essence to achieve the scrummiest of flavours.

Nielsen-Massey Vanilla Extract

Billington's

Psst. We have the secret to make your already awesome bakes phenomenal. Introducing the finest quality caster sugar for baking – Billington’s Golden Caster Sugar.
What is golden caster sugar? The perfect natural alternative to refined sugar. You can use it in the exact same way and quantity as caster sugar, however, this ingredient adds a magical touch to your bake; a warm golden colour and subtle buttery flavour, ideal for light and fluffy sponge cakes, satisfying shortbreads and dainty macaroons.

Billington's Unrefined Golden Caster Sugar

Egg(s) (free range)

White chocolate

Walnuts

Allinson's

Is plain flour and all-purpose flour the same thing? In answer, yes and it is a staple baking ingredient in most kitchens.
We love Allinson’s Plain White Flour as it is expertly milled from British wheat. Whilst it doesn’t contain any raising agent, like Self-Raising Flour, it is often combined with baking powder or bicarbonate of soda in a recipe to create a beautiful rise in the oven.
This flour makes a whole host of bakes from scrummy scones to pretty tarts and pastries, producing a light and delicate texture. Also, a handy ingredient to have around when thickening sauces.

Allinson's Plain White Flour

Baking powder

For the blondies

Dark chocolate (a few squares, melted)

White chocolate chips

Walnuts (a handful, chopped)

For the decoration

Crunchy peanut butter & white chocolate is used to create this peanut butter blondies recipe. Simply delicious, they make a great treat

Peanut Butter Blondies Recipe

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

In a large bowl, beat the butter and peanut butter together until creamy, using an electric hand whisk at medium speed.

Add the vanilla, sugar and the egg, and beat again until light and fluffy

Chop up the white chocolate and stir into the mixture along with the chopped walnuts.

Sift the flour and baking powder into the mixture and fold in, using a large metal spoon.

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.

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

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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.

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.

Peanut Butter Blondies

About the bake

Ingredients

For the blondies

For the decoration

Method

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

15 Baker Ratings

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