Chocolate Chip and Peanut Butter Blondies

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

I made these blondies primarily for my son, who doesn't get home-baking very often now that he's away from home. Of course, I had to make sure they were OK before passing them on to him, so after dividing the tray into 16 pieces, he got 12 and we had two each! I liked them a lot, although it looked, in the couple of pieces I tried, that some of the white chocolate had melted into the batter, rather than staying in lumps. He liked them enough to email me to say how good they were!

I only made one change to the recipe - I didn't have crunchy peanut butter, but wanted to add the crunch of nuts, so I used 125g of smooth peanut butter and 30g of finely chopped  roasted (but unsalted) peanuts.

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.