Decadent, sweet and absolutely delicious! this blondies recipe will satisfy any sweet craving.

Peanut butter & chocolate blondies

Makes 16

Not a fan of peanut butter? Swap for a handful of chopped raspberries, or ripple with melted white chocolate.

Ingredients

150g dark chocolate, chopped, plus extra for topping
⅓ cup sugar-free peanut butter
3 eggs
⅔ cup sugar
½ cup coconut oil, melted
1 tsp vanilla
¾ cup flour
½ tsp salt

Method

1. Grease and line a square 20x20cm cake tin.
2. Cut a separate piece of baking paper slightly larger than your tin. Place on a tray.
3. Melt chocolate in the microwave or double-boiler until smooth.
4. Pour melted chocolate onto measured paper and use a spatula to smooth out into a square the size of your cake tin.
5. Spoon peanut butter onto chocolate and marble through using a knife or spoon. Freeze until set.
6. Preheat oven to 180°C.
7. Whisk together eggs, sugar, coconut oil, and vanilla until light, about 3 minutes.
8. Fold through flour and salt.
9. Add half the batter into the tin, and smooth out.
10. Remove set chocolate from the baking paper and place onto batter in the tin. Follow by covering chocolate layer with remaining batter.
11. Sprinkle remaining chocolate on top.
12. Bake for 20-25 minutes until cooked. Cool completely before slicing.

Cook’s note:
If you like your blondies more on the cakey side, increase the flour to 1 cup.

Words & recipes: Sjaan van der Ploeg

Photographs: Fresh Living Magazine

Also read: Home-made peanut butter cookie cereal