Blondie Biscuit Squares
I don’t know why (tell me if you’re the same!), but rainy days seem to get me in the mood for a good bake.
The current bout of inclement weather therefore comes at a wonderful time for me because it coincides with my current goal to use up whatever I’ve got in the pantry.
So, with two big jars of peanut butter staring at me (my kids claim not to like the stuff .. as if), a healthy version of a Blondie was inspired. Not everything turns out as intended in these circumstances, and even though I thought this little experiment hadn’t gone quite right, it ended up being a winner according the family, and much better than what was originally planned. Win!
Once completely cooled and cut up, the texture wasn’t quite as soft and fudgey like a blondie should be and I thought it was back to the drawing board. However, my taste-testers loved it, and demanded the recipe remain unchanged.
And so, the Blondie Biscuit Square was born. More like a biscuit than a brownie (or blondie!), the kids apparently no longer hate peanut butter, and hubby gets to have some too – ie. I don’t have to continually slap his hands away because he’s going in for a night-time raid on the goodies and depleting my lunchbox supplies!
So if you’re looking for a yummy treat that stays at home and isn’t available to take to school, try a Blondie Biscuit Square!
- 1 cup peanut butter
- 1/4 cup coconut or rapadura sugar
- 1 teaspoon vanilla
- 1/4 cup milk
- 1/2 cup white spelt flour
- 1/2 cup wholemeal spelt flour
- 1/2 teaspoon baking powder
- 4 squares Lindt dark chocolate, chopped
- Preheat oven to 175 degrees C
- Line an 8x8 inch baking tin with parchment paper and set aside
- In a large bowl mix peanut butter, sugar, vanilla and milk
- Sift in the flour and baking powder and mix together
- Using your hands mix flour through until well combined, the mix should be a thick, firm dough
- Press mixture into the lined tin.
- Press chopped Lindt chocolate into the top and place into the oven
- Bake for up to 22 minutes or until it starts to go slightly golden brown on the edges
- Leave to completely cool (otherwise will crumble when cutting) and cut into desired size
- These are quite filling so I suggest cutting them small