Peanut Butter and White Chocolate Blondies

Last week, in efforts to use the up some of my Easter chocolate I followed the trend and baked some Creme egg brownies from a recipe I found online. They were a complete hit and inspired me to have a go at blondies. I had never really made blondies before, but James had been asking me to make blondies for years after having one in York that he fell in love with.

In a little bakery in York, James had had a peanut butter and white chocolate blondie and had been so keen to have it again. Since I was on a high after having such a successful batch of brownies, I decided to have a go at creating a blondie recipe.

Now, usually it takes a while to perfect a recipe, however on this rare occasion the first time I made this batch it ended up perfect. They were gooey and soft, whilst having the crunch of the chocolate and peanuts. In fact, they went down so well that James thought they were originally better than the blondies he had had previously.

These were a surprisingly easy to make and taste incredible! These blondies will be recreated many times and have been asked for from many people after lockdown has finished.


Makes 12 big blondies, or 16 small

  • 175g unsalted butter
  • 300g light brown sugar
  • 200g crunchy peanut butter
  • 2 eggs
  • 200g of white chocolate
  • 1 teaspoon of vanilla extract
  • 200g of plain flour
  • 1/2 a teaspoon of baking powder
  • A handful of peanuts (optional, to decorate)


  1. Preheat the oven to 180 degrees Celsius. Grease and line a baking tray with baking paper.
  2. Cube the butter and add to a saucepan. Heat the butter on a low heat until completely melted.
  3. In a bowl, pour in the sugar and add the vanilla extract.
  4. Mix in the melted sugar until fully combined.
  5. Gradually, stir in the flour and baking powder. Spoon in the peanut butter and add the eggs and combine until smooth.
  6. Chop up 150g of white chocolate and add to the mixture. Fold in until evenly distributed.
  7. Pour the mixture into the baking tray. Smooth over and bake for 20-25 minutes.
  8. Once baked, melt the remaining of the white chocolate (50g) and drizzle over the blondies. Sprinkle the peanuts over the chocolate for decoration.
  9. Chill for at least 2-3 hours, the longer you leave it the easier it is to trim and cut into slices.