It’s been a while since I last baked anything so I decided last weekend that this needed correcting. After making some rather delicious chicken satay skewers the night before I realised I had half a jar of peanut butter left in my fridge. I hate waste so this was the perfect way to use it up. I scoured through my cook books and found this rather wonderful recipe by Rachel Allen.
It was the perfect treat for an afternoon cup of tea and made a nice change the usual chocolate brownie.
Makes 12 small squares.
You will need;
125g (4 1/2oz) plain flour
1tsp baking powder
100g (3 1/2oz) butter, softened
150g (5oz) crunchy peanut butter
175g (6oz) soft light brown sugar
1 egg, beaten
1 tsp vanilla extract
75g (3oz) white chocolate, chopped
20 x 20cm (8 x 8inch) square cake tin
Preheat the oven to 170C (325F), Gas Mark 3. Butter the sides of the cake tin and line the base with greaseproof paper. Sift the flour and baking powder into a bowl and set aside.
In a large bowl, cream the butter and peanut butter together until very soft. Add the sugar, egg and vanilla extract and beat until combined. Add the flour, baking powder and the chopped chocolate and mix to form a dough.
Place the dough in the prepared tin and bake in the oven for 25 – 30 minutes or until golden brown and almost firm in the center.
Allow to cool in the tin, before removing and cutting into squares.
