I’ll begin this post with personal anecdote that will make even those who don’t know my eldest son KT smile. On the way home from school I was explaining to him what a blondie is, and how I planned on making one as an alternative to my usual chocolate brownie – his favourite. I took my cue from Ina Garten who once made a blondie slice using her choc-chip cookie recipe dough. So I took the chance that, as Ina promised, I could simply make my cookie dough, press it into a tin and out would pop a blondie. Well she was right, and it was glorious. I was very pleased with the result and as I handed my 8 yr old son his first sample of the blondie he didn’t seem too impressed. He told me, ‘it’s average’ and I shook my head in disbelief. The next day my husband asked KT what he thought of the blondie to which KT replied, “I’m not that keen, I prefer brunettes.”
Ok, so this recipe is my best-ever choc-chip cookie, made using peanut butter. I simply did what Ina said and pressed the dough into a square baking pan and cooked it till golden. The result is like a slab of soft, almost chewy cookie with chunks of chocolate nestled in the moist, peanut butter flavoured cake. Despite what KT said, I think it’s a winner.
Peanut butter choc-chip Blondie recipe
– 1/2 cup peanut butter
– 1/2 cup softened butter
– 1 1/4 cup of flour
– 1/2 cup sugar
– 1/2 cup brown sugar
– 1 egg
– 1/2 tsp baking soda
– 1/2 tsp baking powder
– 1 tsp vanilla
– 200g roughly chopped dark chocolate. I use a whole block of Cadbury Bourneville.
Oven at 180C
Blend butter and peanut butter thoroughly.
Add remaining ingredients, saving dry ingredients till last and mix.
Press the dough into a square baking dish. Don’t worry about smoothing the top, it’s nicer all bumpy.
Bake until golden brown.