Peanut Butter and White Chocolate Blondies

I love to have a good excuse to bake, so Millie's Christening on Sunday gives me the perfect opportunity to try out new recipes. One such recipe was for these blondies from Rachel Allen's Bake. They are simply delicious, so much so that I had to get them rather quickly into a sealed tin out of my own reach!

Peanut Butter and White Chocolate Blondies

Ingredients
125g plain flour
1 tsp baking powder
100g butter, at room temperature, plus extra for greasing
150g crunchy peanut butter
175g light brown sugar
1 egg, beaten
1 tsp vanilla extract
75g white chocolate, chopped

Method
1. Preheat the oven to 170°C/gas mark 3.
2. Butter the sides of a 20 x 20cm square cake tin and line the base with greaseproof paper.
3. Sift the flour and baking powder into a small bowl and set aside.
4. In a large bowl, cream the butter and peanut butter together until very soft. Add the sugar, egg and vanilla extract and beat until well combined. Add the flour, baking powder and the chopped chocolate and mix to form a dough.
5. Place the dough into the prepared tin and bake in the oven for 25–30 minutes, or until golden brown and almost firm in the centre.
6. Remove from the oven and allow to cool in the tin, before removing and cutting into squares.

Adapted from Rachel Allen, Bake (Collins)