Blackberry and peanut butter blondie crumble bar
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Loading... - Nancy Williams
- 03 Jul 2021
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Prep 30 min
Cook 30 min
Makes 24
For the blondie
250g unsalted butter
420g light soft brown sugar
3 large eggs
1½ tbsp vanilla extract
330g plain flour
1½ tsp baking powder
1 tsp salt
Zest of 2 lemons, finely grated
250g blackberries, fresh or frozen
200g smooth peanut butter
For the crumble topping
150g plain flour
90g caster sugar
100g butter, cubed
For the white chocolate and peanut whip
300ml double cream
100g white chocolate
1 tsp vanilla extract
75g honey-roasted peanuts, crushed
To make the blondie, put the butter in a saucepan and melt, then continue to cook to a brown butter, until the milk solids are an almost-burnt, deep-amber colour. Take off the heat and pour into a bowl to cool.
Heat the oven to 190C/375F/gas mark 5, then grease and line a 28 x 33cm baking tray with greaseproof paper.
Mix the sugar into the brown butter, add the eggs one by one, then add the vanilla extract. Tip in the flour, baking powder, salt and lemon zest, and fold together. Fold in the blackberries, then tip on to the baking tray and spread out evenly.
In a saucepan, gently heat the peanut butter until it has loosened. Dollop spoonfuls of the peanut butter evenly on top of the blondie mixture, then, using a knife, swirl the peanut butter to create a marbled effect.
Now make the crumble: tip the flour and sugar into a large bowl and mix well, then add the cubes of butter and rub into the flour until the mix resembles breadcrumbs. Sprinkle this on top of the blondie and bake for 25-30 minutes, until golden brown. Leave to cool completely in the tray.
Meanwhile, make the whip. Melt the chocolate in the microwave in 20-second bursts. In a separate, medium-sized bowl, whisk the double cream until it forms soft peaks, then add the melted white chocolate. Continue to whisk until the mixture forms medium peaks, then fold in the vanilla extract and nuts. Cut the blondie into slabs and serve with a generous dollop of the whip.
