Eric Lanlard's Peanut Butter Blondies

The new series of Baking Mad with Eric Lanlard started on 5th March at 12:05pm on Channel 4 and will be on every week day for 4 weeks. If you haven't seen the programme before, Eric bakes sweet treats ranging from simple, but delicious home baking recipes to his beautifully crafted signature desserts. 

Each episode will also feature three members of the public who will come to his cookery school and take part in a bake off. Various bloggers have also been invited to take up the challenge to bake one of Eric's culinary creations in their own home and enter into a virtual bake off. 

I chose to bake Peanut Butter Blondies as we all love brownies, but had never tried blondies before. 10 year old Miss Kahonie helped me bake and decorate them, and I think she did a pretty good job; She also did a good job of licking the bowls clean! 
The recipe was spot on (including the cooking time), and I'm very happy with the resulting blondies, which are suitably peanut-buttery, moist and chewy - what's left of them anyway!

Peanut Butter Blondies

Makes 12

• 100g unsalted butter, softened, plus extra for greasing the tray
• 150g crunchy peanut butter
• 1 tsp. vanilla extract
• 175g golden caster sugar
• 1 egg
• 75g white chocolate, plus extra to decorate
• 75g walnut halves, chopped plus extra to decorate
• 125g plain flour
• 1 tsp. baking powder
• Dark chocolate melted, to decorate.
• White chocolate chips, to decorate

Preheat the oven to 170°C/150°C fan/325°F/Gas Mark 3. Grease a 20cm/ 8-inch square tin with butter and line the base with baking paper.

In a large bowl, beat the butter and peanut butter together until creamy, using an electric hand whisk at medium speed. Add the vanilla, sugar and the egg, and beat again until light and fluffy.

Chop up the white chocolate and stir into the mixture along with the chopped walnuts.

Sift the flour and baking powder into the mixture and fold in, using a large metal spoon.

Spoon the mixture into the prepared tin and smooth the top. Bake the mixture in the middle of the preheated oven for 35-40 minutes until it has a nice golden crust but is still fudgy in the middle.

Leave to cool in the tin. Decorate with white chocolate chunks and walnut pieces and drizzle over some melted dark chocolate. Cut into squares and serve.  

"Baking Mad with Eric Lanlard is a beautifully produced series that balances inspiration with information, engaging the viewer to try new things to add to their baking repertoire. Baking Mad with Eric Lanlard is sponsored by Bakingmad.com, an inspirational online community of over 100,000 members sharing a wealth of information, recipes, hints, tips and advice."

Integrity Statement
This is a sponsored post, for which I have received free cooking ingredients and 2 free cook books. The views expressed are genuinely those of myself and my family.
Recipe reproduced by kind permission of Baking Mad.

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