Salted pretzel, peanut butter and white chocolate blondies



Soft and buttery blondie with a crunchy, salted pretzel crown, peanut butter flavour and studs of white chocolate throughout. The brownie's sister, blondies use brown sugar and vanilla for a caramelised flavour - and of course, white chocolate and peanut butter are up there as one of the best flavour combinations. Finished with a drizzle of milk chocolate to balance flavours and - well because, why not?


Total time to make : 40 - 45 minutes

Time to prepare : 15 minutes

Time to bake : 25 - 30 minutes

Servings : 24 squares



Ingredients


180g butter, room temperature

340g brown sugar

200g peanut butter (I love Pics)

250g plain flour

2 eggs

1 tbsp vanilla essence or paste

300g white chocolate chunks or chips

24 salted pretzel crisps (I love Olly's)

1 tsp salt (optional)


50g peanut butter, to top

50g milk chocolate (or any), to top

Flakey salt, to finish


Method

  1. Preheat a fan oven to 170C and line a 13 x 9" baking tin with non stick baking paper

  2. In a large bowl, mix the butter, peanut butter and sugar together until combined

  3. Crack in 2 eggs, mixing one at a time, then add the vanilla

  4. Add in the plain flour and stir through until it's just mixed through. Add in the white chocolate chunks or chips and stir again to distribute evenly. It should be a thick, heavy batter

  5. Tip the batter into the prepared tin and use a spatula to even it out. Place pretzels on top of the mix (4 along the top, 6 lengthways) or roughly scattered across the top, gently pressing them into the batter

  6. Bake for 25 - 30 minutes, removing from the oven when it's golden and set around the edges but still soft in the middle - it will firm up once cooled - it's okay if it looks a little undercooked when you take them out the oven - that's what we want!

  7. Once the blondies are at room temperature, gently warm the peanut butter and extra white or milk chocolate separately and drizzle over the top, finish with an extra sprinkle of flakey salt

  8. Use a sharp clean knife to slice the blondies* once they've cooled to room temperature


Nutritional Information

(per serving, with extra drizzle)


296 calories


17g fat, 30g carbs, 6g protein



Good to know:


  • * for straight, super clean lines, keep the blondies in the fridge until chilled before slicing

  • Store at room temperature in an airtight container for up to 5 days


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