I’m not going to lie – I tend to subscribe to the whole ‘new year, new you’ idea. Well, I try. In my head, I’m all about squats and healthy veggies and decluttering the house. In reality, I’m all about sitting on the couch with a box set. (I’m currently binging on ER – there’s a blast from the past!) It’s January. It’s cold. It’s grey. It’s not the time to deny yourself a little bit of comfort. Don’t get me wrong, I had quinoa salad for lunch in work this week (delicious) and I even managed to persuade my exercise-avoiding husband to go for a walk with me, but I’ve also indulged in hot chocolates, cookies and these dense, chewy peanut butter blondies.
Choose a decent peanut butter – always crunchy – I like Meridian. You’ll notice that the blondies are looking a little darker in the middle than you’d expect. That comes down to my lack of patience. I didn’t leave the buttery peanut butter to cool down enough before adding the rest of the ingredients and the chocolate melted a bit. And yes, I cut into them before the chocolate had set. No, I’m not sorry. They were delicious. Enjoy.
Peanut Butter and Dark Chocolate Chip Blondies
Makes 16 squares
150g butter, diced
115g crunchy peanut butter
225g soft light brown sugar
2 eggs, beaten
150g plain flour
½ tsp baking powder
Pinch of salt
½ tsp vanilla extract
150g chocolate chips
Preheat the oven to 180ºc
Melt the butter and peanut butter together over a low heat.
Stir in the sugar and allow the mix to cool.
Add the vanilla and salt to the eggs and stir them into the butter mix.
Stir in the flour and baking powder until fully incorporated.
Mix in 125g of chocolate chips.
Pour the batter into a greased and lined 8×8 inch brownie tin and scatter the remaining chocolate chips (25g) over the top.
Bake for 20-25 minutes. It should be slightly wobbly when you take it out of the oven.
Cut into 16 squares and serve.