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These The Purest Peanut Butter Blondies go out to those who love a peanut butter bake, without anything to distract from that rich peanut flavour. Pick your favourite peanut butter and we’ll be swirling lots into the batter. Use any peanut butter you like: crunchy, smooth, natural, not! Whichever you use, these will be a dream.
I do stir in some classic salted peanuts for a little bite. This is totally optional. You could add chocolate chunks or other things if you want, but I wanted to make one for the PB purists out there. The blondie texture is so rich and fudgy anyway, that it hardly needs anything added.
To really nail the blondie texture, you want to make sure your butter is fully melted and that you’re using both white and light brown sugars. This results in top tier fudginess. Not only that, but do give everything a really good mix up until the point of adding the flour and mix ins, then only gently fold it all together. The blondies may sink a little after baking but this is normal and also contributes to the perfect texture.
For The Purest Peanut Butter Blondies, I use a basic 8′ square pan (I like this one), and recommend using an electric or stand mixer to really combine the butter and sugars (with a mixer like this). If you want more traybake recipes try these Lemon Drizzle Blondies or these Carrot Cake Cheesecake Blondies. For videos and baking inspiration, head on over to my Instagram.
The Purest Peanut Butter Blondies
Ingredients
- 165 g Unsalted Butter Melted
- 175 g Light Brown Soft Sugar
- 150 g Granulated Sugar
- 1 Medium Egg
- 1 Medium Egg Yolk
- 2 tsp Vanilla Extract
- 215 g Plain Flour
- 1 tsp Baking Powder
- 4 tbsp Peanut Butter Heaped
- 100 g Salted or Honey Roast Peanuts
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8 inch square baking tin.
- Combine the melted butter, granulated sugar and light brown sugar in a large mixing bowl or the bowl of a stand mixer. Combine on high speed for 3-5 minutes.
- Add the eggs and vanilla and combine again.
- Fold in the flour, baking powder, peanuts (if using) and 1 heaped tbsp peanut butter using a wooden spoon/silicone spatula.
- Pour the batter into the prepared tin, and add on top about 3 heaped tbsp peanut butter. Swirl this into the batter gently using a knife/the end of a spoon – you want to see clear peanut butter.
- Bake for 25-30 minutes, until golden on top and no longer wobbling in the middle. Let cool on a wire rack before slicing.
