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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
45Total Time
10Prep Time
35Bake Time

Peanut Butter Blondies

14 Reviews

About the bake

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

45Total Time
10Prep Time
35Bake Time


  1. 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

  2. Step 2:

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

  3. Step 3:

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

  4. Step 4:

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

  5. Step 5:

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

  6. 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.

  7. 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


  • 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)

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