My dream blondie with a chewy edge, gooey middle and crackly crust. The combination of beurre noisette and peanut butter gives a beautiful nuttiness while chunks of white chocolate contrast with the gooey centre. So good.
Ingredients
150g unsalted butter
125g peanut butter
225g light brown muscovado sugar
2 large eggs
1 tsp vanilla extract
175g plain white flour
1 tsp baking powder
pinch flaky sea salt
100g white chocolate, roughly chopped
Instructions
Preheat the oven to 180 C/160 C fan. Grease and line a 20cm square baking tin.
Melt the butter in a small saucepan until it begins to foam. Continue cooking, stirring regularly, until golden brown and starting to smell nutty - this is the milk solids toasting. Set aside to cool.
Once cool, whisk in the peanut butter, sugar, eggs and vanilla.
Whisk together the flour, baking powder and salt in a medium bowl, then fold into the wet batter, followed by your chopped chocolate.
Transfer to the baking tin and bake for 25 - 30 minutes until the top is crisp and golden and just beginning to crack. Allow to cool completely then slice into squares.
Will keep in an airtight container for 3 - 4 days.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2018/12/05/double-nut-butter-blondies/