Recipe: Chocolate chip blondies with a peanut butter swirl


If you don’t know what blondies are then you are missing out. They’re like white chocolate brownies but better. White chocolate brownies with chewy oats and the out of this world deliciousness of condensed milk. And then as if that wasn’t delicious enough I’ve gone and added peanut butter!

I made these as a birthday present for a friend but quite a few of them may have gone missing before she received them. But I just had to check they were up to scratch. I wouldn’t want to be giving away substandard baked goods. And these were so not substandard that I then had to eat another one. Just cos.

Makes 15


150g softened unsalted butter

125g light muscovado sugar

379g can condensed milk

175g porridge oats

100g plain flour

1/2 tsp bicaronate of soda

1 egg

150g milk chocolate chips

2 tbsp smooth peanut butter


Preheat the oven to 180C and line a 20cm x 30cm tin.

Cream together the butter and sugar until lightly whipped then beat in the condensed milk.

Add the oats, flour and bicarb and beat until smooth.

Add the egg and beat well.

Fold in the chocolate chips.

Put this really thick batter into the lined tin and spread into the corners.

Dollop the peanut butter in about six little splodges across the top and using a spatula swirl into the mixture.

The level the top and put in the oven for 25 to 30 minutes (it goes quite dark on the top and will still feel too spongy underneath but it firms up as it cools).

Leave to cool in the tin and then carefully move onto a board to cut into 15 pieces.


3 thoughts on “Recipe: Chocolate chip blondies with a peanut butter swirl

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