Blondies and brownies are like eyebrows, sisters but not twins. The brown sugar flavour really shines in blondies so to compliment that flavour I’ve used peanut butter, browned butter and white chocolate chunks.
Just like brownies, the key to a fudgy texture is to slightly under bake.
Browning butter gives a toasted nutty flavour
I use crunchy peanut butter but you’re welcome to use smooth if you prefer
White chocolate works nicely in blondies, these are also delicious with pecans, peanut butter chips or dark/milk chocolate.
I finished these with a drizzle of melted peanut butter and flaky salt.
If you need any help, or have any questions, you can message me on my Instagram @bonniedoesfood. This is also available as a highlight to watch me do it.
(Makes 12 blondies)
175g unsalted butter, cold, cut into cubes
325g light brown sugar
200g crunchy peanut butter
2 whole eggs + 1 egg yolk
2 tsp vanilla extract
250g plain flour
1 tsp baking powder
1 tsp salt
1 tbsp whole milk
200g white chocolate, chopped into chunks
1 tbsp smooth peanut butter
BEFORE YOU START:
Preheat the oven to 160c fan/180c standard.
Line an 8×10 inch baking pan with butter and baking parchment paper.
FOR THE BROWNED BUTTER:
In a small saucepan, melt the cubes of butter over a medium/low heat.
After a couple of minutes the butter will begin to foam, keep stirring until the butter browns and a nutty aroma is released.
Transfer the browned butter to a heatproof bowl, set aside and cool until at room temperature, but still melted.
FOR THE BLONDIES:
In a medium sized mixing bowl, combine the melted browned butter and light brown sugar.
Add one egg and whisk until pale and creamy. I use an electric beater for this as it’s quicker but you can do this by hand.
Add the second egg . Beat thoroughly.
Add the egg yolk and whisk for a further minute.
Beat in the vanilla extract.
Spoon in the peanut butter and give a final whisk. Until light, creamy, and totally incorporated.
In second medium bowl, sift together the flour, salt and baking powder.
Add the dry ingredients to the wet. Gently fold.
This will be a little stiff but keep folding until there are no clumps of flour.
Stir in the milk. This will loosen up the batter a little.
Finally, add the white chocolate chunks. Stirring until they’re evenly dispersed in the batter.
Dollop the blondie mix into the prepared tin. Use the back of a spoon to spread the mix until it is in an even layer. You can use your fingers if you’re struggling with a spoon.
Bake for 25 minutes. They will be slightly cracked on top. If you poke a skewer into the middle, it should come out with some moist crumbs.
Cool on a wire rack for 10-15 minutes.
Whilst still warm, slice the blondies into 12 pieces.
Melt the smooth peanut butter in the microwave, in 20 second blasts, stirring until it is warm and runny.
Using a spoon, drizzle the peanut butter over the blondies.
Sprinkle the peanut drizzle with flaky salt, before it sets, so the salt sticks.