Peanut Butter Blondies with White Chocolate Chunks

I didn't get a good photo of these and you can't really tell from the photos, but they are the most heavenly treats you can imagine, well if you like peanut butter that is.

They look crumbly in the photos, but they are actually quite fudgey in texture.

You get the creamy, slightly salty flavour from the peanut butter along with little bites of nut and then the sweetness from the white chocolate. Delicious!

I will be making these again very soon. They will definitely go on my favourite and go-to list. I will give you a peek at it. These are the baked goods I make again and again that everyone loves.

1. Flourless Chocolate Cake

It is a really sumptuous cake, very rich and not cakey, more fudgey (yes, I am seeing a trend here). I don't have a photo of it topped, but I finish it with whipping cream. I whizz up some raspberries with icing sugar and swirl it through the cream, then I top it with berries. Lush and gluten-free too!




2. Green Apple Fruit Cake

This is my dad's very favourite cake. I have lost count of how many times I have made it for him. The apple keeps the cake moist and all the lovely spices (cinnamon, mixed spice and ginger) give it a wonderful flavour.







3 Vegan Carrot Cake

This cake truly made me appreciate carrot cake, which I wouldn't have touched with a barge poll before. It is really light and also benefits from some lovely spices. Of course you cannot underestimate the power of a good frosting. I have to hold my hands up and say usually I go dairy for the frosting, but the original recipe I used was vegan, so the option is there.






4. Berry Cake with Lime Drizzle

This became an instant favourite. It is quick, easy and I end up with two cakes for the price of one. I spilt the cake dough into two loaf tins and sometimes have different berries in each. I think my favourite berry in this cake is raspberry, but blueberries and blackberries are good too. I haven't tried strawberries yet.

This is the second of my favourite cake recipes that originally came from Katiecakes (with kind permission). I got the carrot cake from Katie too. Katie records her recipes in metric, so you can check out her blog for the original recipe. You will swoon when you see all the gorgeous cakes there.


5. Chocolate Chip Cookies

This is my absolute favourite cookie recipe. The dough is so velvety and wonderful to handle. I really enjoy making these cookies and they are just how I like them, crisp on the outside and chewy in the centre. I mix up the toppings, sometimes I add nuts, or white, dark or milk chocolate chips. Other times I wrap the dough around a rolo or add fudge pieces. Whichever variety I go for, I just love them.

Now back to the blondies!




















Peanut Butter Blondies with White Chocolate Chunks

1 cup plain flour
1 tbsp baking powder
100g/¾ cup/1½ sticks softened butter
1 cup crunchy peanut butter (measure to ½cm below the rim)
1¼ cup soft brown sugar
1 large egg, beaten
1 tsp vanilla extract
75g good quality white chocolate, cut into small chunks

Preheat the oven to 170c/325f/Gas Mark 3.

Sieve the flour and baking powder into a bowl.

In a large bowl cream together the butter and peanut butter until lovely and soft, then add the sugar, egg, and vanilla. Beat until well combined.

Add the flour mix and chopped chocolate to the dough.

Pour into a lined cake or brownie tin (a square 20 x 20 tin is ideal, but I just grabbed my loose-based round cake tin).

Bake for 25-30 minutes until almost firm in the middle and golden.

Allow to cool in the tin.

Makes 12 squares

I found the recipe for these blondies in Rachel Allen's book called Bake.

It's a lovely book, although nothing can beat actually watching her bake whilst chatting away in that lovely irish accent of hers.

I converted the recipe into cup measures for my own use as I find it much easier, but you can pick the book up for just £9.40 on Amazon just now, so if you prefer metric, you could always treat yourself to the book.

Go on, you know you deserve it!

If you love white chocolate try white chocolate and peppermint truffles.

Disclosure Statement: I did not receive this book free from the publisher. I borrowed this book from the library and decided to review it. The opinions I have expressed are my own.