Soft, chewy, chocolate-y, peanut butter-y hea-ven!
- 150g Unsalted Butter
- 240g Light Soft Brown Sugar
- 1 medium Egg
- 1 Tbsp Vanilla Extract
- 200g Plain Flour
- 150g Peanut Butter Cups
- 100g Milk Chocolate Chips
- 80g Peanut Butter
- 16 Peanut Butter Cups for decoration
Flour, grease and lay an 20cm square tin out with baking paper (I didn’t and ended up in a very sticky situation so don’t skip the baking paper!!). Preheat the oven to 180 degree C (160 Fan).
Melt the butter over a medium heat in a small saucepan and slowly bring it to a gentle boil. When the butter gets foamy and you can see black sediment at the bottom of the pan, the butter has ‘browned’ or ‘burned’, which will give it a lovely and nutty taste.
Place the browned butter in a large mixing bowl and combine well with the light soft brown sugar. Add the egg and then whip the mixture with a stand or hand mixer for about 3-4 minutes until the mixture is light in colour and fluffy in texture. Add the vanilla extract and combine well.
Add the plain flour and fold in until just combined, then add the peanut butter cups (no need to chop them if you’re using mini cups!) and fold them in.
Fill the mixture into the prepared tin. Blob the peanut butter all over the blondie mixture and then marble it in with a knife or a skewer.
Place 16 mini peanut butter cups on top of the blondie mix.
Bake the blondies for about 25-30 minutes until a skewer comes out clean!
Let them cool down and cut them into 16 slices.