A colleague brought back a pack of Reese’s Peanut Butter Cups from the US last week and the stampede for the haul was quite incredible. Who can resist the salty, sweet, nutty chocolatiness that is a Peanut Butter Cup? I for one certainly can’t and, sadly, in this instance, office decorum prevented me from consuming the entire packet alone.
A quick internet search produced the concept of a peanut butter blondie. Now, I’ve always turned my nose up at the concept of a blondie, assuming it was a poor imitation of a brownie involving white chocolate not dark thus the “blonde” element. Why on earth would you want a white chocolate brownie when you could have a luscious dark chocolate version?
But how naive I was! According to Wikipedia, the blondie is “a rich, sweet dessert bar”, that “may have a taste reminiscent of butterscotch”. So no white chocolate involved…unless you’re going for the chocolate chip variety.
And a quick read of Green and Black’s recipe for peanut butter and chocolate blondies completely sold them to me. Not only do they have very few ingredients and an incredibly short method, they sounded incredible – crunchy peanut butter, milk chocolate chunks and a pinch of salt to add a hint of savoury addictiveness. And the reality did not disappoint. I am officially a blondie convert.
This time last year: Pear & Chocolate Frangipane Tart
Green & Black’s Peanut Butter & Chocolate Brownies
Makes 16 squares (or 12 if you’re less abstemious)
100g butter, softened
150g crunchy peanut butter*
175g light brown soft sugar
3 large eggs
1 teaspoon vanilla extract
Pinch of salt
125g plain flour
100g milk chocolate
100g white chocolate (I left this out and doubled the milk choc)
1. Preheat the oven to 170°c/150° fan/340 °f/Gas mark 3.
2. Grease and line a 20cm x 20cm square cake tin.
3. Cream together the peanut butter and butter using a wooden spoon or hand mixer. Beat in the sugar, then add the eggs, vanilla extract and salt, mixing until well combined. Fold in the flour and chocolate pieces until there are no floury bits left.
4. Pour into your prepared cake tin, level the top out, and bake in the oven for 35-40 minutes, until golden brown.
5. Allow to cool in the tin before turning out and cutting into pieces.
As per Green and Black’s website, these would be delicious in a sundae with ice cream, chocolate sauce and chopped peanuts.
*If you only have smooth peanut butter you could add some chopped peanuts to the mix for texture.