If you like brownies but are looking for something a little different, these Reese’s peanut butter blondies may be for you!
A blondie is basically a blonde or golden version of a brownie. It’s made with white chocolate over milk/dark chocolate and it still has the dense and gooey consistency of a good brownie – what’s not to like about that?
I wasn’t sure about the combination of the of the white chocolate blondie and peanut butter and after trialling the recipe a handful of times, I found the combination worked really well. If you have ever tried peanut butter and jam, it’s that sort of combination. It works because the white chocolate is sweet and peanut butter is salty, the balance sweet and salty somehow just work so well.
If you haven’t tried the sweet and salt combination, give it a go with a PB&J sandwich – you won’t regret it,
Anyway, let’s get started, shall we?
200g White chocolate.
50g Peanut butter.
160g Granulated sugar.
190g Plain flour.
1/2 tsp Salt.
80g Peanut butter (for the swirl).
Reese’s peanut butter cups, halved.
Before you get into making the blondies, you’ll want to do some prep work. Start by weighing up all of your ingredients, line your 8 inch square tin and preheat your oven to 180˚c/350˚f and get any equipment you intend on using.
Into a bowl, place your butter, white chocolate and peanut butter and melt them over a bain-marie, keep the heat at a medium and no higher (you can also use a microwave on 15 second burst, this isn’t the best method as it can get the chocolate too hot, which isn’t ideal), take extra effort not to get the mixture too hot.
Once the butter and chocolate are melted, add in your sugar straight away and whisk it in until fully incorporated.
Then you can go ahead and add in all of your eggs, whisking them in until they are fully worked in.
Next you can add in the plain flour and salt, you’re best to incorporate them using a silicon spatula, this is what I find the best to work with. Once you can’t see a trace of the dry mix, stop mixing, you don’t want to over-mix the batter.
Pour the blondie batter into your lined 8 inch square cake tin and level it out using your spatula or a small cranked/offset palette knife.
Take the 80g of peanut butter and warm it slightly, just to make it more spreadable. Take teaspoons of the peanut butter and place on top of the blonde batter, then take a butter knife and swirl the mixture around.
Place in the preheated oven and bake for 15 minutes, then remove from the oven and place on the Reese’s peanut butter cups however you like. Place back in the oven and bake for a further 10-12 minutes or until golden around the edges.
Once baked, remove from the oven and allow to cool completely before you continue. For a fudgier end result, I recommend placing the cooled down blondies into the fridge overnight.
Now its time to cut the blondies up. You can either cut them into 8 rectangular slices or 16 smaller slices. It really depends on how many portions you’d like to yield.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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