Contains hazardous material!

  You might argue it was a bit rude of me to tell you all about my delicious blondies without giving you the recipe and you would be absolutely right, there's no excuse for that sort of behaviour so today that will be rectified. However, before this information heads your way, I do have to give you a warning.

  You would have probably guessed that these don't exist on the 'allowed' list of any diet that I know of and I'm pretty sure that all but the unhealthiest sumo wrestler would consider limiting themselves to eating a maximum of three at any one time and here's the problem; they are unbelievably moorish. That said, they are scrumptious and you are a responsible human with a modicum of self control. So here goes.

  In a bain marie, melt 240g white chocolate with 200g unsalted butter. Add 150g unsalted peanut butter and 1 teaspoon of vanilla essence towards the end and mix till smooth. Set aside.

  While it's melting, measure and mix together 250g plain flour, 2 teaspoons baking powder (check the date) and a ridiculous 10grams of salt! Pay attention now because this is a lot of salt and it gives the blondies their distinctive nutty/salt/sweet kick. This is also why the peanut butter and butter have to be salt free. If you're unsure, 8grams will still work but it's up to you. (I'm sure this won't be your only batch so treat it as an experiment)

  Finally, whisk 3 whole eggs and gradually add in 150 grams dark brown sugar and 50 light brown sugar till it's all fluffy. Fold the egg mix into the butter chocolate then fold in the flour. Tip the whole lot into a tray lined with greaseproof paper. (I use a 10x10 inch tray and that gives a nice thickness). Put in the oven at 180c for about 20 minutes or until set. As it needs a few more calories and a bit of decoration, after it's cooled I melt some dark chocolate and drizzle it all over the top Jackson Pollock style.

Outrageous!​​​​​​​

Kirk out

RevoltingFood.com