blondies

[misshardbroom]

I make a mean brownie, but have recently started experimenting with blondie recipes... anyone got any favourites they'd like to share?

Also, having never actually eaten a blondie outside of my own kitchen, I'm unsure about what consistency they're meant to have. I'm assuming squidgy like a brownie, am I correct?

Will save one from the next batch for anyone who can give me useful hints and tips!

This is the only recipe I have ever used for Blondies and I love it its from rachel allens bake

Peanut Butter and Walnut Blondies
Butter ? 200g, softened
Crunchy peanut butter ? 300g
Light muscovado sugar ? 350g
Eggs ? 3, beaten
Vanilla extract ? 2 teaspoons
Plain flour ? 250g
Baking powder ? 2 teaspoons
Walnuts ? 75g
Dark chocolate ? 150g, chopped

Preheat the oven to 170ºC (150ºC fanbake). While it is warming, use it to toast the walnuts until you can smell them, then chop roughly. Butter a swiss roll tin (30 x 23 x 4cm) and line it with a sheet of greaseproof paper.

Cream the butter and peanut butter together in a large bowl until soft and creamy. Beat in the sugar, eggs and vanilla. Sieve the plain flour and baking powder together then add to the mixture with the toasted walnuts and dark chocolate.

Smooth the dough into the prepared tin and cook for 25-30 minutes until golden brown and almost firm in the centre. Avoid over cooking as the blondies need to retain some moisture.

Allow to cool in the tin and then cut into pieces.

Makes between 24 to 30 squares.