Peanut butter blondies with peanut and coconut caramel
Peanut butter and coconut combine to make a salty, sweet blondie that's perfect for dessert.
Ingredients
For the peanut butter blondies
- 200g/7oz unsalted butter, plus extra for greasing
- 300g/10½oz crunchy peanut butter (or smooth peanut butter)
- 340g/11¾oz soft light brown sugar (or any sugar, such as caster)
- 2 free-range eggs, beaten
- 1 tsp vanilla extract (or fresh vanilla seeds or essence)
- 200g/7oz golden raisins (or normal raisins)
- 260²µ/9¼´Ç³ú plain flour (or self-raising, omitting the baking powder below)
- 2 tsp baking powder
- 50ml/2fl oz coconut milk
- squirty cream, fresh cream or ice cream, to serve
For the peanut and coconut caramel
- 150²µ/5½´Ç³ú caster sugar
- 175g/6oz coconut cream
- 100g/3½oz crunchy peanut butter (or smooth peanut butter)
Method
To make the peanut butter blondies, preheat the oven to 170C/150C Fan/Gas 3. Grease and line a 20cm/8in square cake tin with baking paper.
Beat the butter in a bowl with the peanut butter. Beat in the sugar, eggs, vanilla and raisins. Fold in the flour and baking powder and stir in the coconut milk. Pour into the tin and bake for 25–35 minutes or until pale golden brown.
To make the caramel, gently melt the sugar in a frying pan over a low heat until it turns a deep caramel colour. Remove immediately from the heat and stir in the coconut cream. Leave to cool slightly and stir in the peanut butter.
Cut the blondies into pieces and serve with the squirty cream and caramel sauce.
