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Peanut butter blondies

Name: Peanut butter blondies
Total time: 1 h 15 min
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

1 hour 15 minutes
cuts into 15 pieces
Easy

Buttery, nutty and incredibly moreish, these next-level blondies will be a hit with the whole family

By Sarah Cook

Published: August 28, 2019 at 3:14 pm

Try our peanut butter blondies recipe then check out our classic blondies, bakewell blondies and raspberry and white chocolate blondies.

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

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.