Do Si Do Blondies Recipes

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a 9-inch-square baking pan with foil, pressing it into the corners and up the sides, leaving an overhang on 2 sides. Spray with cooking spray. Set aside.
• Place the butter in a small saucepan and melt over medium heat, about 3 minutes.
• Meanwhile, whisk together the flour, baking powder and salt in a medium bowl and set aside.
• Pour the melted butter into a large bowl and add the brown sugar and peanut butter. Whisk to combine, then add the eggs and vanilla and whisk until smooth.
• Add the flour mixture and use a rubber spatula to mix just until a smooth batter forms. Add the peanut butter sandwich cookies and chocolate chips and stir until just combined. Transfer the batter to the prepared pan and spread out evenly using a small offset spatula or the bottom of a flat measuring cup, smoothing out the top. Sprinkle with 1 to 2 tablespoons additional chocolate chips.
• Bake until the batter puffs and the edges are lightly browned, about 25 minutes, rotating the pan once halfway through the cooking time. Place the pan on a cooling rack and cool the blondies in the pan completely before lifting them out of the pan using the foil. Cut into 12 to 16 pieces and serve.

Steps:

• Melt the butter and both sugars in a pan over a low heat, adding a pinch of salt if the butter is unsalted. Remove from the heat and leave to cool for 10 mins - this will stop the eggs from curdling when added. Heat the oven to 180C/160C fan/gas 4. Butter a 23cm square tin or 25 x 20cm baking tin and line with baking parchment.
• Beat the eggs and vanilla into the cooled butter and sugar mixture until well-combined. Sieve in the flour and baking powder, then gently fold until you have a smooth batter. Fold in the white chocolate, then scrape into the prepared tin. Smooth the top and bake for 40-45 mins until the edges are coming away from the sides of the tin, the top has a papery crust and a skewer inserted into the middle comes out with a few crumbs, but no liquid batter. The blondies will firm up as they cool.
• Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. The blondies will keep in an airtight container for three days.