If you can imagine the most crystalized fudge, with a salty peanut hit, then you will be half way to realising just how amazing these are, the combination of sweet and salty has to be by far my favourite taste sensation of the moment. You get a crunchy cake outside and inside the gooey, chewy, sweet fudge centre, it truly is a party in your mouth.
On this occasion, Blondes really do have more fun !
300g plain flour
2 teaspoons baking powder
250g unsalted butter
400g Vanilla Sugar (You can buy this from Waitrose, but Vanessa has a recipe in her book Prepped that I used to make my Blondies - http://writingacookerybook.blogspot.com/2011/06/vanilla-sugar.html)
2 eggs, beaten
225g salted peanuts (you can also use pecans with a pinch of sea salt)
Preheat the oven to 175c / gas mark 3
Sift the flour and baking powder into a large bowl and combine.
In a saucepan, melt the butter and bring it briefly to the boil and stir in the sugar. It won't all dissolve but becomes all gloopy.
Pour the butter-sugar mixture into the flour and mix with a wooden spoon until combined. Stir in the eggs, mix well and then add the peanuts (pecans and salt). Pour into a large 24cm x 30 cm baking tray and spread.
Bake in the oven for 25 - 30 minutes, but check after 25 minutes. The tops of the blondies should be just golden brown and lightly spring back. If it does need a little longer, keep a really close eye on them, if you over cook them at this stage they will lose their gorgeous fudginess and you really do not want that to happen! Its the best part. It will firm up as it cools down. Cool in the tray and don't be in a rush to cut them into squares, it does need to be completely cooled to firm up.
I am thinking about reducing the amount of peanuts next time and adding chunks of white chocolate, I'll let you now how it works out.