Double Nut Butter Blondies
Recipe type: Baking
Prep time: 
Total time: 
Serves: 16
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.
  • 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
  1. Preheat the oven to 180 C/160 C fan. Grease and line a 20cm square baking tin.
  2. 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.
  3. Once cool, whisk in the peanut butter, sugar, eggs and vanilla.
  4. Whisk together the flour, baking powder and salt in a medium bowl, then fold into the wet batter, followed by your chopped chocolate.
  5. 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.
  6. Will keep in an airtight container for 3 - 4 days.
Recipe by thelittleloaf at