As much as I love brownies, sometimes I feel like a change and these little blondies are to die for. My son Charlie and his chums love them, so I always put some aside to enjoy on my own in peace!
makes: 12 small squares
preparation: 20 minutes
baking: 30 minutes
cooling: 30 minutes
freeze: Yes
100g (3½oz) dairy-free spread
150g (5½oz) crunchy peanut butter
175g (6oz) soft light brown sugar
1 large egg, beaten
1 tsp vanilla extract
125g (4½oz) wheat- and gluten-free plain flour
1 tsp xathan gum
1 tsp gluten-free baking powder
75g (2¾oz) white dairy-free chocolate drops (or chopped chocolate)
equipment
20cm (8 inch) square tin
* Preheat the oven to 170°C/150°C fan/Gas 3. Grease and line the baking tin, leaving enough baking parchment hanging over the edge so you can easily lift out the blondies.
* Using a hand-held electric mixer on a high speed setting, beat the dairy-free spread and peanut butter together for about 3 minutes until nice and soft. Add the sugar, egg and vanilla extract and beat until well combined.
* Gradually fold in the flour, xanthan gum and baking powder using a large metal spoon. Fold in the drops or chopped pieces of white chocolate until evenly distributed through the dough-like mixture. Spoon the mixture into the prepared baking tin, spreading evenly with the back of a dessert spoon.
* Bake for 25 to 30 minutes or until golden brown in colour and firm to the touch. Remove from the oven and leave to cool in the tin. Once cool, remove from the tin and cut into squares.