200g dark soft brown sugar

200g crunchy peanut butter

2 free range eggs

200g unsalted butter

1tsp vanilla extract

1 tsp baking powder

½ tsp salt

200g plain flour

150g callebaut chocolate chips or any other kind

50g dark chocolate, melted for chocolate drizzle


Preheat the oven to 160c / 320F / gas 3. Grease and line a deep rectangular, 30 x 20cm baking tray with parchment paper, the paper should be overhanging the sides.

In a small saucepan melt the butter over low heat and set aside.

In a mixing bowl mix dry ingredients including chocolate chips and set aside.

In a large electric mixing bowl, mix eggs, peanut butter, brown sugar, vanilla and mix well using pedal attachment. Pour in melted butter and mix by hand using a spatula.

Add dry ingredients and mix just to combine using a spatula.

Pour the mixture into your prepared tray. Bake for 38 minutes. Leave to cool slightly.

Meanwhile make the chocolate drizzle by melting the chocolate chips in a small bowl over a saucepan of boiling water. Use a teaspoon, drizzle the melted chocolate all over the peanut butter blondie and leave to set for about an hour before removing the blondie out of the tray.

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