Peanut Butter and White Chocolate Blondies

Packed with creamy pockets of peanut goodness.

This recipe for Peanut Butter and White Chocolate Blondies is topped with more white chocolate and crushed salted peanuts.

This version, for Peanut Butter and White Chocolate Blondies, which I adapted from a recipe on Jane’s Patisserie website for white chocolate and raspberry blondies, worked out pretty well, and with the topping of white chocolate and a scattering of crushed salted peanuts, I’ll definitely be making them again.

You will need an 8” x8” square cake tin, lined with baking parchment, to make these blondies. If you use a larger tin or a round tin, you will need to adjust the baking times, or they will over/underbake.

Ingredients and Possible Substitutions

This is just an overview of the ingredients I used to make this recipe, along with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can also be found in the Recipe Card below.

• unsalted butter

• soft brown sugar - white caster sugar is fine, but lacks the slight toffee flavour you get with brown sugar.

• medium eggs - free range and organic if possible (lightly beaten)

• vanilla extract

• plain flour (sieved)

• white chocolate chips - or chop up a bar of white chocolate

• chunky peanut butter - smooth peanut butter is fine, but lacks the crunchy texture.

Decoration

• White chocolate for decoration

• Crushed salted peanuts (optional)

Instructions

1. Preheat the oven to 180ºc/160ºfan and line an 8 x 8” square cake tin with baking parchment.

2. Melt the butter and pour it into a large mixing bowl, along with the soft brown sugar and beat until smooth.

3. Add the lightly beaten eggs and vanilla extract and mix until well combined.

4. Add the flour and beat until the mixture is thick and smooth.

5. Add the white chocolate chips and chunky peanut butter and mix thoroughly.

6. Pour the mixture into the prepared tin and spread evenly.

7. Bake in the oven for 25 - 30 minutes until golden on top and slightly soft in the middle.

8. Leave to cool in the tin for 10 to 15 mins

9. Melt the extra white chocolate in a heatproof bowl over a pan of simmering water. Then drizzle or spread over the cooled blondies and sprinkle with crushed salted peanuts (optional)

10. Allow the chocolate to set before slicing and serving.

Other Peanut Butter Recipes.

Here are a few other peanut butter recipes that you may like to try.

• Peanut Butter Cookies.

• Banana and Peanut Butter Muffins

Recipe Card