PEANUT BUTTER BLONDIES
I’m a bit of a peanut butter fiend, apple wedges and peanut butter are one of my favourite pre/post gym snacks. Sometimes I lack the motivation to go the gym, but these blondies work as a good bribe. Fudgy, chewy, peanut buttery treats laced with dark chocolate, what’s not to love?
I used Trader Joe’s smooth peanut butter because it’s made with one ingredient. Peanuts. The way peanut butter should be. I don’t honestly know how this would work with other brands that might have different/more oils in them. Let me know how they turn out if you give them a go.
200g soft light brown sugar
225g smooth peanut butter
1 tsp vanilla paste
200g plain flour
1 tsp baking powder
pinch of cinnamon
100g dark chocolate drops
4 tbsp (ish) milk
Handful of unsalted roasted peanuts (optional)
Preheat the oven to 180°c and line a baking tray with greaseproof paper (I used a Swiss roll tin)
Cream together the butter and sugar in a large mixing bowl. Beat the peanut butter and vanilla into this followed by the eggs. Sift in the flour, baking powder and cinnamon and stir it all together. The peanut butter does tend to make this quite a thick stiff batter so you may need to employ some elbow grease, or in my case someone who was loitering around the kitchen hoping to lick the bowl.
Fold in the chocolate and nuts then use a little milk to loosen the mixture a bit. Spread the batter into the tin and bake for about 30 mins, make sure the edges don’t get too brown though.
Once the blondies are cooked leave them in the tin to cool completely before cutting and carefully lifting them out of the tin.