Blondies are certainly the underrated best friend of brownies.
Soft gooey and deliciously cakey, for me they are one of the dons of sweet treats. Not overly rich and with a lovely hint of spice there is nothing like a 4pm blondie stop and a cuppa of earl grey.
This particular ‘super’ blondie recipe is not only completely refined sugar and wheat free, but it also contains a fantastic Organic Burst superfood called maca.
Maca is a super root originating from south america, and known for its energising benefits, high level of minerals and slight toffees caramel taste – a perfect addition to the light cake blondie.
To make the recipe a little more exciting I also opted for a chocolate and peanut glaze and a few gluten-free pretzels to decorate. This is not essential, you can leave out the pretzels, or swap them for nuts if you like. I’m just rather a fan of mixed textures. I also am a sucker for a bit of salt with my sweet.
Peanut Butter and Pretzel Blondies Recipe
Makes 1 small tray full
- 150g browned butter
- 1 2/3 cup light brown sugar
- 2 tablespoons peanut butter
- 2 large eggs
- 1 tsp nutmeg
- 1 tsp vanilla
- 1 1/2 cup wholemeal flour
- 1 tsp baking powder
- pinch salt
- 1 cup pretzels
For the Glaze
- 2 tbs peanut butter
- 2 tbs butter
- 200g chocolate, broken into small pieces
- pretzels, for topping
Add the flour, baking powder, nutmeg and crushed pretzels to a bowl, mix briefly and set aside
Heat a saucepan over a medium heat and add the butter. Keep moving the butter in the saucepan. It will start to foam and turn golden. At this point, remove the pan from the heat and add the sugar.
Leave to cool slightly, then add the peanut butter, the eggs, nutmeg and vanilla. Mix well.
Finally add the dry ingredients. Mix well and pour into the pre greased baking tray.
Bake the blondies at 180 degrees celsius for 25-30 minutes. If cooking in a gas or fan oven be sure to turn them around halfway through baking.
Leave to one side to cool completely before glazing.
Whist they are cooling, break the chocolate into minute pieces and place in a small bowl.
Place some (tap hot) water in a large bowl and sit the smaller bowl of chocolate in it. You want the chocolate to melt so gradually it starts to looks like its melting. This is the lazy way of avoiding tempering.
Add the peanut butter and the butter to a small bowl. Sit it in a large bowl of just boiled water to melt. Once the butter has melted, mix to combine.
Once the blondies are cool, they are ready to glaze. Using a fork, make a few small punctures in the top of the blondies, and pour over the chocolate (the puncture holes will allow some of the chocolate to seep into the soft blondie). Drizzle ove the peanut butter in a swirly shape and place the blondies in the fridge for 5 minutes to harden slightly. Once the chocolate has started to take back a little shape, press the pretzels into chocolate glaze. Put the blondies back in the fridge for 15-20 minutes or until the chocolate has fully set.
For best results, take the blondies out of the fridge and serve at room temperature. Keep them sealed in a cool part of the kitchen and they will last for 3-4 days.