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!
Karen D says
these look dangerously good.
Suzie…these sound AMAZING!!
Now that it is getting closer to Spring, we will have to go an another adventure. I really tend to be like a turtle in winter, staying close to home and not getting out much.
This makes me want to lick the screen! I like the peanut butter twist on the traditional blondie. ;]
They look so perfect, I have some peanut butter in the pantry I need to use up before expiry, now I know what I can make. These will definitely be a hit in our home!
Me and My Pink Mixer says
Oh my – your blondies look delish! I am definitely saving this recipe to try soon!
um, YUM! I might have to give these badboys a try. My husband loves peanut butter, and besides chocolate, little else interestes him dessert wise. So this is going on my list! I’ll let you know 🙂
awesome post as always!
Wow, those look great.
There’s a Beautiful Blogger award waiting for you at my blog!
Because your food always makes me drool. 🙂
I’ve been wanting to make blondies forever. I’ve got to try these! I think parchment paper is a MUST in any kitchen.
These are delicious! I find the recipe gives a slightly too moist finished product – almost uncooked in the centre – but I reduce the amount of butter a touch and add a smidgen more flour and that works better for me. Blondies that are still chewy and moist, but not too wet in the middle.