After seeing Rachel Allen make peanut butter blondies on her Bake show the other day I decided to make some to take to work on Monday. They are like brownies, but made with white chocolate. They are so tasty, and are better when left for a day or two before eating. The recipe I use is from Rachel Allen “Bake
”, but I have adapted the method a bit. I make it more like a traditional brownie recipe; put the butter, peanut butter and brown sugar in a pan and heat gently. Sometimes I add some of the white chocolate in this part. Leave to cool (this is when I weigh out the other ingredients, chop the chocolate and line the baking tray with baking paper). Once a little cool I beat in the egg and vanilla extract, stir in the flour and pour into the tray. Then I sprinkle the chopped white chocolate over the top (you can add it in before but I find it melts and this way it is evenly dispersed throughout the cake). It then goes straight into a warm oven for around 25 minutes. I also leave it to cool for a bit in the tin, then onto a wire rack, and then leave to cool completely (even overnight) before slicing.
They have a delicious chewy texture and you can really taste the peanut butter (heaven), perfect with a cup of chai (or normal) tea. It does suggest serving them with ice cream, which I think would be lovely, like a dessert in a restaurant, but a bit too much for normal.
