Classic vanilla ice cream
Everyone will be impressed by this smooth and creamy classic ice cream
Peanut butter & jelly blondies
Serves 16
Easy
Prep:
Cook:
plus cooling and optional 1 hr chilling
Bake blondies with the moreish American combo of peanut butter and strawberry jam. Use any jam you like – strawberry, blackberry or plum will all work well
Skip to ingredients
- 150g salted buttercubed, plus extra for the tin
- 100g crunchy peanut butter
- 300g light brown soft sugar
- 1 tsp vanilla extract
- 3 eggsbeaten
- 220g plain flour
- 1/2 tsp baking powder
- 6-7 tbsp strawberry jam
Nutrition: Per serving
- kcal262
- fat12g
- saturates6g
- carbs33g
- sugars22g
- fibre1g
- protein5g
- salt0.38g
Method
step 1
Heat the oven to 180C/170C fan/gas 4. Butter a roughly 20cm square baking tin and line with baking parchment. Melt the peanut butter, butter, brown sugar and vanilla together in a large saucepan over a low heat, stirring occasionally until combined. Remove from the heat and leave to cool slightly.
step 2
Whisk in the eggs and a generous pinch of salt, then sift over the flour and baking powder, and fold in using a spatula until just combined. Pour the mixture into the prepared tin. Dot the jam over the top, then use a skewer to gently swirl it in and create a marbled effect.
step 3
Bake for 30-40 mins, or until the blondies are shiny on top with a gentle wobble in the middle. Leave to cool completely in the tin. If you like, chill the cooled blondies for 1 hr if you prefer them to be fudgy. Slice into 16 squares.
