This is a recipe I did for our last bake club meeting at the beginning of the month. The theme was tray bakes and I thought, well, I’ve made brownies plenty of times but never blondies, and I had some Reese’s peanut butter left from my cupcakes from last month’s bake club… So these were born! As the peanut butter is smooth there wouldn’t have been any crunch to them so I added banana chips as an alternative (peanut butter and banana is one of my favourite combinations!). You could always use crunchy peanut butter instead and leave the banana chips out – or add them anyway! These have more of a cake than a gooey consistency – but still delicious!
Ingredients (serves 12)
- 100g butter
- 150g smooth peanut butter
- 1 medium egg
- 150g caster sugar
- 1tsp vanilla extract
- 50g banana chips, chopped into small chunks
- 50g white chocolate, chopped into small chunks (plus a little extra melted for drizzling)
- 125g plain flour
- Preheat oven to gas 5/375F/190C.
- Line a baking tin (I used 26cmx20cm) with baking paper (or just grease it lightly – I find baking paper makes it easier as you can just lift it out to cool).
- In a large mixing bowl (or using a stand mixer) cream together the butter and peanut butter until well combined.
- Mix in the egg, caster sugar, and vanilla until the mixture is a runny consistency.
- By hand, mix in the banana chips and chocolate.
- Again, by hand, mix in the flour until thoroughly combined; it should be a fairly stiff mixture.
- Pour into the baking tray, smooth the top, and bake for 30-35 minutes, or until a cocktail stick inserted comes out clean (or with a few crumbs on).
- Leave to cool, drizzle with melted white chocolate, then cut into 12.