For the recipe Peanut Butter Blondies
|200 g||Unsalted butter|
|150 g||Caster Sugar|
|150 g||Light Brown Sugar|
|300 g||Dr. Oetker 26% White Chocolate (chopped into small chunks)|
|5 ml||Dr. Oetker Madagascan Vanilla Extract (1 tsp)|
|200 g||Plain Flour|
|100 g||Peanut Butter (smooth)|
Preheat the oven to 190°C/170°C/Gas Mark 5. Grease and line a 10”x8” rectangle baking tin. Melt the butter in a pan over a low heat, one it starts to bubble remove from the heat and add 200g White Chocolate and sugar. Stir until the chocolate is melted, if required place the pan back over a very low heat and stir until the chocolate is melted. – if the mixture looks like it is beginning to separate don’t worry it’ll come back together once you add the eggs.
Pour the chocolate mixture into a bowl and leave to cool for 5 minutes. Add the eggs and Vanilla Extract and whisk the mixture on a high speed for 2-3 minutes – this will help create the smooth shiny top on your blondie.
Fold in the flour until just combined and finally add the remaining chopped White Chocolate and fold through.
Pour the mixture into the prepared baking tin and smooth the top. Dollop the peanut butter over the top of the blondie and swirl through with a cocktail stick or knife. Bake the blondie for 35-40 minutes until golden brown on top, the edge of the blondie should be set and the centre slightly wobbly, this will firm up as the blondie cools.
Leave to cool in the tin, once cool you are ready to serve and enjoy your peanut butter blondie! The blondie will keep in an airtight container for up to 5 days.
Why not try swirling through Nutella or biscoff spread in replace of the peanut butter?
Try replacing the 100g White Chocolate with Milk Chocolate for an even chocolat-ier bake!
|Per Serving||Per 100 g / ml|
|Fat||24.21 g||24.71 g|
|Carbohydrate||51.03 g||52.07 g|
|Protein||5.64 g||5.75 g|