10 April 2011

Rachel Allen's Peanut Butter and White Chocolate Blondies

For mothers day my sister and I hosted a lunch for my parents at my flat - we ordered in sushi (from Feng Sushi) and went for a walk in Ravenscourt Park. It was actually pretty nice weather and having assumed it would not be I had persuaded my mother to bring wellies so we strode about the park in the sun feeling like we had got lost on a countryside ramble. We had also decided to do cream tea for when we returned and my penchant for over feeding reared it's ugly head and so I made Rachel Allen's Peanut Butter and White Chocolate Blondies. Now I don't like white chocolate so I didn't try one but I think these went even quicker than brownies... a few were eaten at tea and then Joe took them to work the next day. I don't think they made it to lunch time - always a good sign I think. Highly recommended if you want too cook something easy, yummy and not brownies! This recipe is taken from Bake - a book I'm more and more in love with every time I use it.

Rachel Allen's Peanut Butter and White Chocolate Blondies

Makes 12 squares

125g plain flour
1 tsp baking powder
100g butter, softened
150g crunchy peanut butter
175g soft light brown sugar
1 egg, beaten
1 tsp vanilla extract
75g white chocolate, chopped

Pre-heat the oven to 170C/325F/Gas Mark 3 and line and grease a 20x20cm square cake tin. I softened my butter for 10 seconds in the microwave but if you're clever you can just take it out of the fridge a bit before you want to cook. I used a milky bar for the white chocolate - it was impossible to find an alternative within a 1 mile radius of my flat!

1. Sift the flour and baking powder into a small bowl and set aside.

2. In a large bowl, cream the butter and peanut butter together until very soft. Add the sugar, egg and vanilla extract and beat until combined. Add the flour, baking powder and the chopped chocolate and mix to form a dough.

3. Place the dough in the prepared tin and bake in the oven for 25-30 mins or until golden brown and almost firm in the centre.
Blondie dough

4. Allow to cool in the tin, before removing and cutting into squares*.

*As with brownies I actually find it easier and less messy to cut these in the tin and then using a small spatula to ease them out.
Finished Blondies in their tin

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