Delightful sweet pink blondies with chunks of white chocolate.
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Prep Time 15 minutesmins
Cook Time 25 minutesmins
Total Time 40 minutesmins
Course Baking, Dessert
Cuisine British
Servings 16
Calories 145kcal
Equipment
20 x 20cm (8x8") square cake tin
Ingredients
125gplain flour all purpose
1tspbaking powder
100gbuttersoftened
150gcrunchy peanut butter
175gsoft light brown sugar
1eggbeaten
1tsprosehip cordial or ½ tsp rose water
1/2tspred food colouring
75gwhite chocolatechopped
Instructions
Preheat the oven to 170C (325F) Gas Mark 3.
Butter the sides of the cake tin and line the base with baking parchment.
125 g plain flour all purpose, 1 tsp baking powder
Sift the flour and baking powder into a small bowl and set aside.
100 g butter, 150 g crunchy peanut butter
In a large bowl, cream the butter and peanut butter together until very soft.
175 g soft light brown sugar, 1 egg, 1 tsp rosehip cordial or ½ tsp rose water
Add the sugar, egg and rosehip cordial or rose water and red food colouring and beat until combined.
125 g plain flour all purpose, 1 tsp baking powder, 75 g white chocolate
Add the flour, baking powder and the chopped chocolate to form a dough.
125 g plain flour all purpose
Place the dough in prepared tin and bake in the oven for 25-30 minutes or until golden brown an almost firm in the centre.
Allow to cool in the tin, before removing and cutting into squares.
Notes
Optional
Melt 75g (3oz) white chocolate with a knob of butter in a bowl over a pan of hot water, spread over cooled cake and sprinkle with pink decorating sugar before the chocolate sets. Cut into small squares.