Peanut Butter Blondies
Inspired by techniques from America's Test Kitchen.
A large tray of crunchy peanut butter blondies with milk chocolate chips and chopped peanuts.
Always check the labels of the products you use.
Method
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Equipment
- 23 x 33 cm metal baking tin, lined with a baking-paper sling
- saucepan
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 179 kcal |
| Protein | 3.3 g |
| Carbohydrate | 22.6 g |
| of which sugars | 14.7 g |
| of which free sugars | 14 g |
| Fat | 8.8 g |
| of which saturates | 3.9 g |
| Fibre | 0.7 g |
| Salt | 0.25 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 24 servings
Blondie
- 210 g plain flour
- 1 tsp baking powder
- 3 g fine sea salt or table salt about ½ tsp
- 300 g light brown soft sugar
- 115 g unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- 2 tsp vanilla
- 125 g crunchy peanut butter
- 85 g milk chocolate chips
Topping
- 35 g roasted peanuts, chopped
- 1
Prepare. Preheat to 180 °C (160 °C fan) with a lined 23 x 33 cm tin ready, and whisk the flour, baking powder and salt.
- 2
Batter. Whisk the brown sugar with the melted butter, eggs and vanilla until smooth, then whisk in the peanut butter.
- 3
Fold. Stir in the flour mixture, then the chocolate chips. Spread evenly in the tin and sprinkle the chopped peanuts over.
- 4
Bake. Bake 22-26 min, until deep golden and a skewer in the middle shows a few moist crumbs.
- 5
Cool. Cool completely in the tin, then cut into 24 bars.
Storage
Store airtight at room temperature for up to 4 days, or freeze for up to 2 months.
