I made peanut butter blondies with raspberries and white chocolate!!!!
Recipe, makes a square tin which serves 8; 160g butter 150g brown sugar 2 small eggs or 1.5 medium eggs 120g plain white flour 80g fine oat flour 3/4 tap baking powder 1 tsp vanilla 100g white chocolate, chopped into chunks 100g raspberries
1. Blend 2 cups of superfast oats in a blender until you have a super-fine oat flour. Measure out 80g and set aside the remaining flour in a jar for future recipes. 2. Add your butter to a pan, melting on a medium heat, then reduce the heat slightly and allow the butter to brown for between 5-10 minutes. Keep a close eye on this so it doesn’t burn, then once browned to your liking, remove from the heat and set aside. 3. Preheat your oven to 180°C. 4. Pour your brown butter into a mixing bowl, adding your brown sugar then mix until fully combined. 5. Add your eggs to the bowl, whisking until fully incorporated, then add your vanilla and dry ingredients, mixing until the flour is completely folded through. 6. Add your raspberries and chunks of white chocolate, folding through, then pour your cake batter into a lined square tin, spreading your batter around. 7. Top with a few tbsp of peanut butter, using the sharp end of a knife to spread your peanut butter around in a swirl pattern, then bake for 25 minutes, until risen, crisped up and golden brown.
