Place the butter in a large pan over a gentle heat and allow to melt. Turn the heat off, but leave the pan in place.
Add the half the white chocolate, followed by the peanut butter and then the sugar. Leave everything to melt in the residual heat for a couple of minutes, then give it a good stir with a wooden spoon.
Remove from the heat and beat in the eggs and vanilla extract with the wooden spoon.
Sieve in the flour and baking powder, but leave any extra large bits of bran in the sieve and discard. I put mine in the compost bin. Stir until just incorporated.
Finally mix in the remaining chopped chocolate.
Scrape the mixture into a 23cm (9") sq silicone mould or lined tin and bake at 180℃ (160℃ fan, 350℉, Gas 4) (gas 4) for 17-20 minutes. The blondies are done when the top is golden, firm to the touch, but with a slight wobble in the centre. They firm up on cooling.
Leave to cool in the pan, then cut into 16 squares when completely cold. Alternatively eat as a pdduing whilst still warm.
Notes
I make these blondies using ounces, so if you have scales with ounces, use those rather than grams.Delicious served warm with ice cream, but delightfully squidgy when left to cool properly.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.