Reese's Peanut Butter Cup and White Chocolate Blondies

Peanut Butter Cup and White Chocolate Blondies

Just in case you were worried I was getting too health-conscious and virtuous on you... check out these peanut butter cup and white chocolate blondies! No pretense of health or nutrition here, just pure deliciousness! I adapted these from Rachel Allen's recipe for Peanut Butter and White Chocolate Blondies, increasing the amount of white chocolate, adding peanut butter cups and a crucial pinch of salt to the batter. Total success! I made them twice in one month (which for me is very often) - once for a barbecue we hosted, and then again for Daisy's PORKLUCK dinner.

For the barbecue, I wanted to make a fun peanut butter dessert that could be shared around in little pieces, but I didn't want to do the Reese's peanut butter cup brownies again. (Speaking of which, before writing up this post I debated, internally, whether or not it was too soon to post another peanut butter recipe. For like a second! Then my brain went back to its default setting: MORE PEANUT BUTTER PLEASE!)

Batter with chocolate

The batter itself is a mixture of butter and peanut butter, brown sugar, eggs and vanilla, with a little flour and baking powder to give it some sturdiness. I can't tell you how delicious the uncooked batter is!

It's all very easy - just stir stir stir with a wooden spoon, spread into a tin and bake.

Batter in the tin

Peanut Butter Cup and White Chocolate Blondies

Ta-dah! These are seriously awesome - the blondies taste distinctly peanut buttery, with a hint of caramel from the brown sugar and butter, and sweet vanilla flavour of white chocolate. The texture is beautiful too - crunchy on the outside and densely buttery on the inside. Total love! (I think they're even better than the salted peanut and milk chocolate oat blondies I made last year).

Blondies!

While we're here, I thought I'd show you some pics from the barbecue - we had a relaxed lunch in the sunshine with some delicious Foxey's Hangout 2011 Sparkling White courtesy of my friend Alaina, enjoying a Vietnamese coleslaw, some Frikadellen, sticky soy chicken wings, and pork belly buns!

Vietnamese Slaw; Frikadellen; Sticky Soy Chicken Winglets

I roasted a belly of pork (the crackling wasn't as good as normal but there was still a lot of good crackly bits), and served it with steamed mantou buns, plum sauce, sriracha, coriander, spring onions and sliced cucumber.

Pork belly buns!

Pork belly bun!

Crispy Pork Belly Bun

Dessert - in addition to the peanut butter blondies, was a cheesecake. I made my favourite: Tyler Florence's ultimate cheesecake. It's so smooth and rich. Best cheesecake ever!

Cheesecake and blueberries

Peanut Butter Cup and White Chocolate Blondie

Reese's Peanut Butter Cup and White Chocolate Blondies
Recipe adapted from Rachel Allen's Peanut Butter and White Chocolate Blondies

Ingredients
100 grams butter, softened
150 grams crunchy peanut butter
175 grams brown sugar
1 egg
1 teaspoon vanilla extract
125 grams plain flour
1 teaspoon baking powder
Pinch of salt
125 grams white chocolate chips
125 grams miniature peanut butter cups

Method
Preheat the oven to 170C. Line the base and sides of a 20cm square baking tin with baking paper.
Cream the butter and peanut butter together until very soft. Add the sugar, egg, and vanilla and beat until well combined. Sift in the flour, baking powder and salt, and stir to combine. Add the white chocolate chips and peanut butter cups (chop these up first if you like), and stir to distribute evenly.
Pour the batter into the prepared tin, and smooth the top with a spatula. Bake for 25-30 minutes, or until almost firm in the centre.
Allow to cool in the tin before cutting into squares.
Makes a 20cm squared blondie

Peanut Butter Cup and White Chocolate Blondies

Just in case you were worried I was getting too health-conscious and virtuous on you... check out these peanut butter cup and white chocolate blondies! No pretense of health or nutrition here, just pure deliciousness! I adapted these from Rachel Allen's recipe for Peanut Butter and White Chocolate Blondies, increasing the amount of white chocolate, adding peanut butter cups and a crucial pinch of salt to the batter. Total success! I made them twice in one month (which for me is very often) - once for a barbecue we hosted, and then again for Daisy's PORKLUCK dinner.

For the barbecue, I wanted to make a fun peanut butter dessert that could be shared around in little pieces, but I didn't want to do the Reese's peanut butter cup brownies again. (Speaking of which, before writing up this post I debated, internally, whether or not it was too soon to post another peanut butter recipe. For like a second! Then my brain went back to its default setting: MORE PEANUT BUTTER PLEASE!)

Batter with chocolate

The batter itself is a mixture of butter and peanut butter, brown sugar, eggs and vanilla, with a little flour and baking powder to give it some sturdiness. I can't tell you how delicious the uncooked batter is!

It's all very easy - just stir stir stir with a wooden spoon, spread into a tin and bake.

Batter in the tin

Peanut Butter Cup and White Chocolate Blondies

Ta-dah! These are seriously awesome - the blondies taste distinctly peanut buttery, with a hint of caramel from the brown sugar and butter, and sweet vanilla flavour of white chocolate. The texture is beautiful too - crunchy on the outside and densely buttery on the inside. Total love! (I think they're even better than the salted peanut and milk chocolate oat blondies I made last year).

Blondies!

While we're here, I thought I'd show you some pics from the barbecue - we had a relaxed lunch in the sunshine with some delicious Foxey's Hangout 2011 Sparkling White courtesy of my friend Alaina, enjoying a Vietnamese coleslaw, some Frikadellen, sticky soy chicken wings, and pork belly buns!

Vietnamese Slaw; Frikadellen; Sticky Soy Chicken Winglets

I roasted a belly of pork (the crackling wasn't as good as normal but there was still a lot of good crackly bits), and served it with steamed mantou buns, plum sauce, sriracha, coriander, spring onions and sliced cucumber.

Pork belly buns!

Pork belly bun!

Crispy Pork Belly Bun

Dessert - in addition to the peanut butter blondies, was a cheesecake. I made my favourite: Tyler Florence's ultimate cheesecake. It's so smooth and rich. Best cheesecake ever!

Cheesecake and blueberries

Peanut Butter Cup and White Chocolate Blondie

Reese's Peanut Butter Cup and White Chocolate Blondies
Recipe adapted from Rachel Allen's Peanut Butter and White Chocolate Blondies

Ingredients
100 grams butter, softened
150 grams crunchy peanut butter
175 grams brown sugar
1 egg
1 teaspoon vanilla extract
125 grams plain flour
1 teaspoon baking powder
Pinch of salt
125 grams white chocolate chips
125 grams miniature peanut butter cups

Method
Preheat the oven to 170C. Line the base and sides of a 20cm square baking tin with baking paper.
Cream the butter and peanut butter together until very soft. Add the sugar, egg, and vanilla and beat until well combined. Sift in the flour, baking powder and salt, and stir to combine. Add the white chocolate chips and peanut butter cups (chop these up first if you like), and stir to distribute evenly.
Pour the batter into the prepared tin, and smooth the top with a spatula. Bake for 25-30 minutes, or until almost firm in the centre.
Allow to cool in the tin before cutting into squares.
Makes a 20cm squared blondie