According to the American Food Network Facebook Page, yesterday was National Peanut Butter Lovers Day. I am actually not a big peanut butter lover, I like it but would not include myself in this demographic… until I made Rachel Allen’s Peanut Butter Blondies! Crazy delicious, I could not stop eating these after they came out of the oven. If you are wondering what the heck blondies are, they are non-chocolate versions of “brownies” hence they are blonde and not brown and the predominant flavour is brown sugar.
Warning, this recipe is dangerously divine and if you are a nut for peanut butter? Use extra caution.
As always, British baking calls for the use of scales as a means of measuring the ingredients but the good thing about doing this is you always have the right amount no matter what the humidity may be that day.
This recipe calls for creaming together butter and peanut butter. Add one egg, some vanilla and brown sugar. After the brown sugar goes in you add a flour and baking powder combo until just incorporated and then add chunks of white chocolate. The trick with brownies/blondies is you can cream away the ingredients as much as you want but at soon as you add the dry ingredients, mix until just combined. Put in a greased and parchment-lined square baking dish and bake at 325F to 20-30 minutes.
I have had many issues with British recipes when it comes to temperature, some of my food has burned and in this case, may be a bit under-baked. One of the reviews wrote that she took out her blondies early to avoid over-baking. Well that was not a problem for me! I checked after 20 minutes and the top was still raw so I baked an additional 10 minutes and it still looked very wet on the top. In Rachel’s Cookbook she says to bake it at 325F but I think that might be a little too cool. I may not have a state-of-the-art oven but it is very dependable when it comes to temperature. I think there might be issues with translating gas marks to Fahrenheit.
My husband said it was more like peanut butter fudge than brownies but hey, that is not necessarily a bad thing! At least this time I did everything right and even though they might have come out a bit early, the flavour makes up for it and I would rather the dessert be too moist than too dry. If you prefer chocolate to white chocolate, I bet that flavour combination would knock this recipe out of the park too!
Do not feel that just because National Peanut Butter Lovers Day was yesterday that you can not partake in the joy of peanut butter today. As I said to my dear friend Michelle on Facebook, real peanut butter lovers celebrate every day!