last weekend my nephew celebrated his 2nd birthday – happy birthday jake! i planned to make a sweet dish for his picnic party. the only requirement was that the dish had to be gluten free and dairy free. (some members of the family have a gluten intolerance and a lactose intolerance.)
calling mr.google. i’ve made dishes in the past that have been gluten free (my mum is a celiac) but not dairy free. as i searched i came across sweets called whoopies, blondies, twinkies and snickerdoodles – all willy wonka’ish to me.
i searched and searched and eventually i found a recipe that didn’t look complicated > caroline aherne’s peanut butter and white chocolate blondies.
* this recipe is gluten and wheat free but not dairy free – i made it dairy free. i used dairy free butter and i left out the white chocolate.
185g gluten free plain flour
1 tsp gluten free baking powder
150g unsalted butter, softened at room temperature
225g crunchy peanut butter
250g soft light brown (muscovado) sugar
2 small eggs, beaten
20 ml cold water
120g white chocolate, chopped
25g salted peanuts
1) preheat oven to 160c. line a long rectangular tin with greaseproof paper or spray with oil.
2) using a mixer, cream together butter, peanut butter and sugar until the mixture has turned lighter in colour – about 5 mins.
3) sieve the flour and baking powder into a small bowl and set aside. in another bowl, beat eggs and water together with a fork.
4) add a little egg, then a spoon of flour to the peanut butter mixture and blend at low speed. keep alternating egg and flour until both are used up. the mixture will form into a soft wet dough.
5) stir in chopped white chocolate pieces and salted peanuts.
6) place the dough batter into the prepared tin and bake for 20-22 minutes or until light golden (‘blonde’).
note: if you overcook, the blondies will become more biscuity in texture. when removing the blondies from the oven, it should wobble slightly in the middle and the edges will be raised. this is fine. cool completely in the tin before removing and cutting.
* caroline aherne, of sugargrain, specialises in gluten free, wheat free and dairy free cakes and baked goods.
did you know – blondies resemble the traditional chocolate brownie but are based on brown sugar instead of cocoa; they are sometimes referred to as blonde brownies. blondies aren’t usually frosted – the brown sugar flavour tends to be sweet enough.
the blondies were a hit – how could they not be. they were sweet and moist with a fudge-like consistency. a few family members couldn’t get enough of them. this recipe is definitely a keeper.
“if you can’t control your peanut butter, you can’t expect to control your life.” ~ bill watterson, the authoritative calvin and hobbes