Oh boy! So you thought the brownie was amazing! This Peanut butter choc chip blondie mix is a game changer! Some people would have you believe a blondie is just a brownie without the cocoa. This simply isn’t true and we have tried and tested a blondie recipe until we got the perfect sweet, gooey texture and in this case a rich peanut butter flavour with undertones of caramel and the occasional bite of dark chocolate. It’s a winner, end of.
1. Pre-heat the oven to 180c and line a 7×10 inch baking tray.
In a mixing bowl add:
– 3/4 Cup Vegetable Oil – 1/2 Cup Soya Milk
– 1/4 Cup Cold Water
– 1/2 tsp Vanilla Extract
2. Now add the blondie mix to the bowl and quickly and thoroughly combine. If the mixture starts to split and look oily just add a splash of milk and mix again.
3. Pour into a 7×10 inch baking tray and bake for 25-30 mins. Be careful not to overcook! Leave to cool in the tin before slicing.
Tip: If you are using a smaller or larger tin to the one recommended we advise you adjust the baking time on the instructions provided by a couple minutes according to the thickness of your mixture. This will ensure the perfect consistency of your baked blondie. It should always be gooey in the middle!
Storage: No need to store in the fridge. Store in a cool, dry place away from direct sunlight.
Produced & packaged by Offbeet (Southampton) ltd Jacobs gutter lane, Totton, Hants, SO40 9FX www.offbeetfood.com