Chocolate Chunk Peanut Butter Blondies with Salted Peanuts

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Soft, melt in the mouth, gooey vanilla blondies, studded with chopped chocolate, topped with puddles of sweetened peanut butter, salted peanuts and an extra sprinkling of sea salt. These blondies make a fabulous treat served simply with a cup of tea or coffee, and they also make the most wonderful dessert, ideally served slightly warm, with some ice cream.

Why do you chop the chocolate into different sized chunks?

Chopping the chocolate into different sized chunks adds interesting texture to the blondies, and ensures that you find a number of these nuggets of joy in each and every mouthful!

How to make Chocolate Chunk Peanut Butter Blondies with Salted Peanuts

This recipe is based on my Daffodil Blondies – Core Recipe. For further blondie inspiration, please see here.

Collect all your ingredients together and line the baking tin:

In order to guarantee soft and fudgy blondies, it is important to use the correct size tin – in this case it is a 20cm/8inch square tin. If your tin is larger the depth of your cake batter will be less and the blondies will cook more quickly. Equally, if the tin is smaller, your cake batter will be deeper and the blondies will cook more slowly.

1. Sit the tin on greaseproof paper making sure the paper is large enough to line the tin, come up the sides and have a little overhang.
2. Cut out the corners of the paper so it will fit easily into the tin
3. Fold the paper from corner to corner so the size of the centre of the paper matches the base of the tin. Slot inside the tin.

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Ingredients

For the peanut butter and salted peanut topping –

• unsalted butter, at room temperature
• icing sugar
• smooth, shop bought peanut butter
• pinch of salt
• handful of salted peanuts
• milk chocolate, chopped
• flakes of sea salt, to taste (optional)

Blondies –

• unsalted butter, in cubes
• soft brown sugar
• caster sugar
• fine salt
• eggs
• vanilla paste or extract
• plain/all-purpose flour
• milk chocolate cut into a mix of sizes

How to make these fabulous blondies:

First, make the peanut butter topping –

1. Simply beat the butter, icing sugar, peanut butter and salt together until smooth.

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Make the blondie batter:

1. Melt the butter and set aside to cool whilst you prepare the rest of the cake.
2. Measure the sugars, salt and eggs into a mixing bowl and whisk with an electric whisk until thick and creamy. This will take around 3 – 5 minutes.
3. Add the vanilla and slowly pour in the melted butter, at the side of the dish. Beat until completely incorporated.
4. Put a sieve over the bowl, add the flour and sift directly over the cake batter. Fold until nearly mixed in.
5. Chop the chocolate into varying sizes and fold into the blondie batter.
6. Transfer to lined baking tin and level the surface, making sure the cake batter goes all the way into the corners.
7. Bring it all together: dollop over the peanut butter mix and, using a chopstick or knife, swirl deeply into the blondie mix.
8. Scatter over the salted peanuts, chopped chocolate, and flakes of sea salt, to taste, if desired.
9. Bake in the centre of the pre-heated oven for around 35 minutes, depending on how squidgy you like the centre to be. This gives me a slightly crispy top but a gorgeous gooey centre. The cake will be slightly risen and cracked around the edges, but the centre will feel quite soft. Remember the cake will continue to cook after you have taken it out of the oven.  
10. Leave to cool in the tin for around 30 minutes and then transfer, in the baking parchment, to a cooling rack.
11. Slice into 16 small squares.

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What is the best way to store blondies?

When you store blondies, it is important to cover them. They keep well for up to 3 days at room temperature or up to 5 days in the fridge. However, if you are storing them in the fridge, remember to take them out to warm up to room temperature before you serve them.

What is the best way to warm blondies?

I adore warm blondies for dessert, served with ice cream. If you have made the blondies in advance and want to warm them up, simply zap them in the microwave for 10 – 20 seconds. The time it takes will depend on the temperature of the blondies to start with (ie have they been in the fridge or not?), the power of the microwave and how hot you actually want them. I like mine warm, but not too hot. I recommend heating them in 10 second bursts, until you are happy with the heat.

If you do not have a microwave, you could warm them in the oven. Cover with foil and place them in an oven preheated to Fan Oven 150°C/170°C/325°F/Gas 3 for 1 – 3 minutes. (Depending on how many you are heating and how hot you want them.) Check them after 1 minute and be careful not to overheat, as you may over cook them.

Can I freeze these blondies?

Yes you can! These blondies freeze well, covered, for up to 3 months.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.