Serves: Makes about 25
No-one born after 1990 will know what a Marathon bar is but Snickers Blondies doesn’t exactly trip off the tongue. If I describe blondies as basically brownies without the chocolate that gives you some idea of the finished article. A featherlight, healthy treat they are not but, cut into small enough squares, a little of what you fancy does you good. You don’t have to add the final sprinkling of peanuts but I think the crunch combined with the little touch of saltiness just avoids sickly sweetness. The best thing about blondies -and brownies for that matter- is that it is very difficult to mess them up. Even the most ham-fisted baker can make a decent batch of these cakes.
- 250g plain flour
- 1 teaspoon baking powder
- 175g unsalted butter, melted and cooled slightly
- 250g light muscovado sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 4 Snickers bars, roughly chopped, about 170g total weight
- 50g salted peanuts, roughly chopped
- Heat the oven to 180˚c, fan oven 160˚c, mark 4. Grease a 22x22cm cake tin and base-line with non-stick baking parchment. Mix together the flour and baking powder and set aside.
- In a separate bowl mix together the cooled melted butter, sugar, eggs and vanilla extract. Stir in the flour and baking powder until all the flour is incorporated and stir in the chopped Snickers. Spoon into the prepared tin and spread out to the edges. Scatter over the peanuts and bake in the oven for about 25 minutes until the centre feels just firm to the touch. It is difficult to test for doneness with a skewer or tip of a knife as the mixture is naturally quite gooey but ir will firm up when cold.
- Remove from the oven and leave to cool for at least 2 hours before cutting into small squares.