Like cranberry woo woos or a game of Twister, blondies know how to get a party started. They’re the ultimate fuss-free, please-all, bung-it-in-the-oven treat. The batter should, in my opinion, be treated as merely a vehicle in which you can add whatever brings you joy. I have gone full American girl scout with mine, adding peanut butter, jam and a little chocolate, because the combination just works, but you could add whatever floats your (blondie) boat.
Blondies with peanut butter, jam and chocolate
Prep 10 min
Cook 1 hr
Makes 16
4 ½ tbsp milled chia seeds
160g flavourless coconut oil
2 tsp vanilla extract
300g caster sugar
200g plain flour
1 tsp baking powder
2 big pinches flaky sea salt
150g vegan dark chocolate, roughly chopped
75g smooth peanut butter
75g raspberry jam
Line a 20cm square tin with baking paper, and heat the oven to 190C (180C fan)/390F/gas 6.
In a small bowl, mix the chia seeds with 275ml water and set aside to soak. Put the coconut oil in a small pan set over a low heat, until melted, leave to cool a little, then stir in the vanilla extract.
In a large bowl, mix the sugar, flour, baking powder, salt and chocolate until well combined. Add the bloomed chia seeds and cooled coconut oil, stir well until everything is combined, then blob the batter into the lined tin. Drop teaspoons of peanut butter and jam all over the surface, then swirl them into the batter with a skewer or cocktail stick.
Bake for 40 minutes, until the blondies have a crisp top and just the faintest hint of a wobble. Leave to cool completely before slicing and eating, ideally with a cuppa.
