Double Chocolate Peanut Blondies
Made with
Pure Sea Salt
Pure Sea Salt
These blondies have a delicious chewy texture and a deep caramel flavour, studded with both white and milk chocolate, and the swirl of smooth Halen Môn Meridian Peanut Butter is the cherry on top.
Ingredients
- 200g unsalted butter
- 260g soft brown sugar
- 250g plain flour
- 2 tsp baking powder
- 2 large eggs
- 50g white chocolate, roughly chopped
- 50g milk chocolate, roughly chopped
- 60g roasted peanuts, roughly chopped
- 4 tbsp Smooth Halen Môn Meridian Peanut Butter
- Halen Môn Pure Sea Salt
Method
- Preheat the oven to 180°C fan and line a square 20 x 20 cm baking tray with parchment paper.
- Melt the butter and sugar in a saucepan over a medium-low heat. Stir until the sugar is dissolved, then decant into a mixing bowl. Add the eggs one at a time to the bowl and whisk well to combine. You should have a completely smooth, caramel-coloured mixture.
- Combine the flour, baking powder and a pinch of HM salt in a separate bowl. Then add a third at a time to the bowl, mixing gently in between. Stir in both chocolates and most of the nuts, reserving a few to decorate. Pour into the prepared tray then blob the peanut butter over the blondies using a small spoon. Using the tip of a knife, swirl the peanut butter across the top, sprinkle with the reserved chopped peanuts and bake for 30 minutes. There should be a shiny shell on top but the blondies will still be soft in the centre. Sprinkle over some sea salt flakes as soon as the tray is out of the oven. Cool completely before removing from the tray and slicing into squares.
