Today has been one of those lazy Sundays where it's been nice to just do not very much! Especially after the busy week I had. I had a drive out to an oriental supermarket, and had to make an emergency stop at a garage to have my brakes tested! When I got back home, I went onto the UKTV Food website to try and find some recipes by the lovely Ching-He Huang (whose new series I am addicted to!) and I stumbled across a series I hadn't seen before called Rachel Allen: Bake.
Of course, loving anything to do with baking, I had to have a look at the recipes! There was a recipe for a cheesecake which looked amazing, but my eye was drawn to these...
Peanut Butter & White Chocolate BlondiesI love white chocolate, and I love peanut butter so this dessert was too tempting. It was really simple and quick to make too, and I had all the ingredients already on hand which is a bonus! The photo above is when they were still warm from the oven, I topped them with a scoop of clotted cream ice cream and they were so gooey and delicious - this recipe is definitely one of my new favourites!
Click here to see the original recipe, or read on below.
125g plain flour
1 tsp Baking powder
100g Butter, at room temperature, plus extra for greasing
150g crunchy peanut butter
175g light brown sugar
1 Egg, beaten
1 tsp vanilla extract
75g white chocolate, chopped
Method:
1. Preheat the oven to 170C/gas 3. Butter the sides of a 20 x 20cm square cake tin and line the base with greaseproof paper.
2. Sift the flour and baking powder into a small bowl and set aside.
3. In a large bowl, cream the butter and peanut butter together until very soft. Add the sugar, egg and vanilla extract and beat until well combined. Add the flour, baking powder and the chopped chocolate and mix to form a dough.
4. Place the dough into the prepared tin and bake in the oven for 25–30 minutes, or until golden brown and almost firm in the centre.
5. Remove from the oven and allow to cool in the tin, before removing and cutting into squares.
