Peanut butter & chocolate blondies

真係唔敢睇返上一次整野食的post係幾時, 好驚大家會忘記我呢! 其實一直都有整, 只係儲埋未post上來, 黎緊會陸續更新的~

大家有無睇開有線呢? 最近先發現54台星期五晚上7:00pm有個煮食節目"bake", 窗整好多甜點, 某集睇到係花生醬加朱古力的組合, 見做法不難, 之後上網搵返個食譜照做, 又得wor~仲幾好味, 不得不向大家推介下~

見個cook猛話有幾咁chewy同moist, 所以想試下係真唔係~

本身要係面再灑糖霜, 但我無做, 覺得都夠甜啦! 賣相又ok啦!

因為用左粗粒花生醬, 所以口感極之豐富, 滿口花生香氣~外層脆脆地, 內裡帶點濕潤夠chewy, 無想像中咁甜膩同油, 可能減少左d糖的關係

將食剩的放食物盒留左3日做個測試, 第二日的口感都無咩點變, 仲係幾chewy, 到第3日就感覺到有少少乾硬左但味道都一樣好。

食譜就係度搵呢!

http://uktv.co.uk/food/chef/aid/530905

Ingredients

125 g plain flour

1 tsp baking powder

100g butter, at room temperature, plus extra for greasing

150 crunchy peanut butter

175 light brown sugar

1 egg, beaten

1 tsp vanilla extract

75g white chocolate, chopped

1. Preheat the oven to 170C /gas 3. Butter the sides of a 20 x 20cm square cake tin and line the base with greaseproof paper.

2. Sift the flour and baking powder into a small bowl and set aside.

3. In a large bowl, cream the butter and peanut butter together until very soft. Add the sugar, egg and vanilla extract and beat until well combined. Add the flour, baking powder and the chopped chocolate and mix to form a dough.

4. Place the dough into the prepared tin and bake in the oven for 25–30 minutes, or until golden brown and almost firm in the centre.

5. Remove from the oven and allow to cool in the tin, before removing and cutting into squares.

*我用可入爐的苦甜朱古力粒代替白朱古力粒

*糖的份量都減左些

*整左一半份量, 用個長形蛋糕模, 切開左12件