Recipe from Cake Boy by Eric Lanlard (Mitchell Beazley, 2011)If blondes have more fun, here is the proof! These little cakes have the same texture as a brownie, but use white chocolate and peanut butter for a lighter, sweeter flavor.
Makes 12 blondies
Preparation time: 30 minutes
Cooking time: 40 minutes
- 7 tbsp unsalted butter, softened, plus extra for greasing
- 2/3 cup crunchy peanut butter
- 1 tsp vanilla extract
- ¾ cup superfine sugar
- 1 egg
- 3 oz white chocolate, plus extra to decorate
- ¾ cup walnut halves, chopped, plus extra to decorate
- 1 cup all-purpose flour
- 1 tsp baking powder
- bittersweet chocolate, melted, to decorate
Preheat the oven to 325ºF. Grease an 8 inch square pan with extra butter, and base-line with parchment paper.
In a large bowl, beat the butter and peanut butter together until creamy, using an electric hand mixer at medium speed. Add the vanilla, sugar, and the egg, and beat again until light and creamy.
Chop up the white chocolate, and stir into the mixture along with the chopped walnuts.
Sift the flour and baking powder onto the mixture, and fold in, using
a large metal spoon.
Spoon the mixture into the prepared pan and smooth the top. Bake in the middle of the preheated oven for 40 minutes until it has a nice golden crust but is still fudgy in the middle.
Allow to cool in the tin. Decorate with white chocolate chunks and walnut pieces and drizzle over some melted dark chocolate (see Tip below). Cut into squares or triangles.
Tip: Ideally, use a paper cornet to drizzle on melted chocolate. If you don't have one, a metal spoon will suffice, or you can make one by rolling a square of waxed paper into a cone and snipping off the tip.