“Take care not to overcook these
Blondies, as they can turn into bricks in the blink of an eye; you want to keep them a little squidgy in there. Flick the icing freestyle over the top of the blondies, like an expressionist artist throwing paint onto a canvas.”
Ingredients
For the Blondies:
100g butter, plus extra for greasing
200g white chocolate, broken into pieces
1 egg
225g caster sugar
1 vanilla pod, seeds scraped out
225g plain flower
1/4 tsp baking powder
75g peanut butter
2 bananas, roughly chopped
To decorate:
100g icing sugar, sifted
1-2 tablespoons of water
Preheat the oven to 150°F/170°C/Gas 3. Grease a 23cm square baking tin or brownie tin and line with baking parchment.
Put the butter and white chocolate in a heatproof bowl and set the bowl over a pan of barely simmering water, making sure the base of the bowl isn’t touching the water. Allow to melt.
In another bowl, beat the egg, sugar and vanilla seeds together, then fold in the melted chocolate mixture.
Sift in the flour and baking powder, fold in the peanut butter and chopped banana, and spoon into the prepared tin.
Bake for 35-40 minutes until it starts to cook on top, but is still slightly underdone – it will carry on cooking in the tin out of the oven.
Leave to cool in the tin, then cut into 12 pieces.
For the icing, mix enough of the water into the icing sugar to make a drizzling consistency, then drizzle your brownies freestyle.
