I am a huge Rachel Allen fan and try most of her recipes from her cook book "Bake". This one too is adapted from it. Our family loves this gorgeous peanut butter based Blondies . If you are want a change from the regular Brownies,try these Blondies. Its a dense chewy crunchy bar dessert that is delicious as it is with a cup of tea or warm it in the microwave and enjoy it with a scoop of your favourite Vanilla Ice cream. I have tried this recipe with dark chocolate chips too and both are a good combination. My little 14 month old is fighting with me right now to taste this yummy blondie but i am being such a meanie and not giving it to him. Not because i don't want to, but because he cannot have nuts so early. Soon baby soon... i will make specially for you too! (P.S For you too Captain, when you are back from your sail. )
You will need:
Plain Flour - 125 gms
Butter kept at room temperature - 100 gms
Crunchy Peanut Butter - 150 gms
Egg - 1
Baking Powder - 1 tsp
Brown Sugar - 175 gms
White chocolate chopped - 75 gms
Vanilla Essence - 1 tsp
8 x 8 inch pan or something of a similar size.
Preheat the oven to 170 Degrees Centigrade and line the cake tin with a greased paper at the bottom and butter the sides.
Cream together butter and the peanut butter in a bowl with an electric beater until smooth.
Add the egg, vanilla essence and brown and beat until combined.
Add the flour, baking powder, the chopped chocolate and combine it together using a spatula forming a dough.
Press the dough into the prepared cake tin and bake for 30 minutes.
It will be soft and cakey while it is hot. Therefore, allow it to cool completely to room temperature before cutting else you will end up with just crumbs.
It will firm up as it cools so don't panic.