The classic combination of peanut butter and chocolate, and a recipe from Green and Black's website. I have one of their chocolate recipe books (Unwrapped), but this recipe isn't in it. I found this while checking whether another of the recipes from the book was online, and decided it looked worth trying
Blondies nearly always turn out more cakey than brownies, because you don't have melted chocolate to give a fudgy texture, but this recipe was on the dense end of the spectrum, rather than the light and sponge-y end. This is definitely a recipe to make again!
Because these were so good, I'm adding them to September's We Should Cocoa link-up. After 6 years, Choclette at Tin and Thyme has changed the format of WSC; instead of setting a theme each month, anything containing some form of chocolate can be added. I'm a little sad to lose the challenge that WSC gave me - I baked many things, and used many odd combinations of ingredients, that I wouldn't have thought of trying without needing to bake for WSC.