Blondies and Macaroni cheese

As regular readers will know, I’ve set down a list of crafty things I want to get done in May and one of those things was to bake Blondies. These are essentially Brownies without the cocoa and the recipe is courtesy of ‘Bake’ by Rachel Allen. I took these into the office today and the tin was demolished! So I happily pass on the recipe. First, let me present the ingredients….


blondie ingredients

Back row – Light Brown Sugar (175g) Plain Flour (125g)

Middle row – Baking powder (1 tsp) Crunchy peanut butter (150g) Vanilla extract (1tsp) White choc chips (75g)

Front row – Unsalted butter (100g)

blondie egg

You will also need 1 of these guys, beaten. Preheat the oven to 170c and butter and line a 20cmx20cm square cake tin. Then sift flour and baking powder into small bowl and set aside. In a separate bowl cream together the peanut butter and butter until smooth. Add sugar, vanilla and egg and mix well. Add flour and baking powder and white choc and mix well. Smooth into prepared dish and you should have something like this – 

blondie raw

Rachel Allen suggests baking for 25-30mins or until the top  is golden brown and almost firm in the centre. My oven is guff so I had to let it go on for 45mins. However! Leave the Blondie to cool in the tin, then cut into squares. Ms Allen reckons on 12 – I got 25 small pieces and it was just a nice mouthful!

blondies cooked

Two very enthusiastic thumbs up – definitely one  I will be making again! On a savoury note I’d also like to recommend Nigella’s Macaroni Cheese, as found in Nigella Express. I have major fear about making sauces and this removes all the hassle. The following quantities serve 4 – I usually halve them and have enough for me, plus the fridge…..


250g macaroni

250g mature cheddar or Red Leicester (or a mixture of both)

250ml evaporated milk

2 eggs

Grating of nutmeg

Preheat oven to 220c and cook macaroni according to instructions. While that’s bubbling away grate the cheese and mix with evaporated milk, beaten egg and nutmeg. Put cooked macaroni into  shallow ovenproof dish, mix though the eggy cheesy mixture and sprinkle some extra cheese on top. Blitz in oven for about 10mins or until bubbling on top. Pile onto plates and enjoy with garlic bread!


About paddymade

Thirtysomething PR type, Northern Ireland born and bred, now residing in Aberdeen. I drink tea (a lot), swear (loudly) and craft (badly) This is my little corner of the internet, pull up a chair and get comfortable :)
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2 Responses to Blondies and Macaroni cheese

  1. Kirsty says:

    They look extremely very yummy.

  2. Peta-Jane says:

    BTW , swap buddy, what is your favourite colour ?

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