Ingredients
- salted butter 125g, plus extra for the tin
- smooth peanut butter 100g
- light muscovado sugar 200g
- golden caster sugar 125g
- white chocolate 100g, broken into chunks
- vanilla extract 2 tsp
- eggs 2, large
- self-raising flour 275g
- raspberries 200g
- raspberry jam 12 heaped tsp
- salted peanuts 50g
Method
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Step 1
Heat the oven to 180C/fan 160C/gas 4, then butter and line a 20cm x 30cm tin with baking paper.
-
Step 2
Put the butter, peanut butter, sugars and white chocolate chunks in a large, wide pan. Melt gently, stirring occasionally, until the butters and chocolate have melted, and the sugar is no longer grainy. Take off the heat to cool for 5 minutes.
-
Step 3
Stir the vanilla extract and eggs into the mixture with a wooden spoon, followed by the flour. Gently fold through 2/3 of the raspberries, and scrape everything into the prepared tin.
-
Step 4
Dot the teaspoons of jam over the top of the mixture, then scatter over the remaining raspberries. Tip the peanuts into a sieve and shake vigorously to remove a little of the salt, then scatter them over the top, too. Bake for 30-35 minutes or until the blondie is golden and set firmly on top. Cool before cutting into chunks to serve.
Nutritional Information
- Kcals 242
- Fat 10.6g
- Saturates 4.9g
- Carbs 31.4g
- Sugars 21.4g
- Fibre 1.3g
- Protein 4.4g
- Salt 0.3g
