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


  • 125g salted butter, plus extra for the tin
  • 100g smooth peanut butter
  • 200g light muscovado sugar
  • 125g golden caster sugar
  • 100g white chocolate, broken into chunks
  • 2 tsp vanilla extract
  • 2 eggs, large
  • 275g self-raising flour
  • 200g raspberries
  • 12 heaped tsp raspberry jam
  • 50g salted peanuts


  • 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.



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