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PBJ blondies

Name: PBJ 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

August 28, 2019 at 3:14 pm

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.