Revision is so much more bearable when you have the reassuring buttery embrace of a stack of blondies to hand.I haven't had much time for baking recently, and this recipe is really quick and easy. I adapted it slightly, using peanut butter rather than 'Biscoff'.
The batter was thicker than I had expected it to be, as I am used to more of a pouring consistency, but the texture of the blondies once baked was just what I had hoped for- squidgy but solid, firming further upon cooling.
Peanut Butter White Chocolate Blondies
210g light brown sugar
70g peanut butter
½ tsp vanilla extract
150g plain flour
½ tsp baking powder
⅛ tsp bicarbonate of soda
¼ tsp salt
¼ tsp cinnamon
85g white chocolate, chopped into little chunks
1. Preheat the oven to 180C/350F/mark 4. Grease and line an 8 x 8 baking tin with baking paper.
2. Melt the butter and sugar in a saucepan over a medium heat, stirring continuously. Take off the heat and mix in the peanut butter. Leave to cool.
3. In a separate bowl, sift together the flour, baking powder, bicarbonate of soda and cinnamon.
4. Mix the egg and vanilla extract into the slightly cooled peanut butter mixture. Pour into the sifted dry ingredients and beat until smooth. Fold in the chocolate pieces.
5. Pour the batter into the prepared tin and bake for 25 minutes, or until a cocktail stick poked into the centre comes out clean. Leave to cool and cut into about 12 squares.