Monday, 21 July 2014

White Chocolate & Peanut Butter Blondies

I put together this recipe just over a week ago, and after trying the result realised that I needed to reduce the sugar content even more. White chocolate is so much sweeter than the 70% dark chocolate I use in my brownies. Somehow the batch seemed to disappear without too much trouble, but yesterday I made a second batch and so now I am sharing my revised recipe with you.

I need chocolate!

For this recipe you will need;
250g of white chocolate
175g of unsalted butter
350g of caster sugar
100g of crunchy peanut butter
150g of Self Raising flour
4 eggs
1/2 teaspoon of salt
140g of salted peanuts

As with my brownie recipe click here for the recipe, prepare a baking tin and switch on the oven. Melt the chocolate, butter and peanut butter in a pan over a pot of water that is barely simmering. White chocolate is trickier to melt but the addition of butter and peanut butter makes it unlikely that you will get into difficulty. When the ingredients are melted, allow to cool for 5 minutes before whisking really well to produce an even glossy consistency. Whisk in the sugar, then the 4 eggs. Whisk in the flour, salt and finally stir in the salted peanuts. Pour the whole into the prepared baking tin and bake for 35 to 40 minutes. A bamboo skewer should come out with still a little of the mix adhering to it, in order for the centre to be gooey.

Altering the original

I find this mixture requires a little longer to cook, but keep an eye on them.

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