August 03, 2015

Peanut Butter Blondies ~花生酱布朗迪

It is August and i am really excited that Jess from Bakericious is hosting for Little Thumbs Up-August and her THEME for the month is BROWN SUGAR. 
Jess is a great baker and you can hop over to her blog to see for yourself her bakes and cooks. She is awesome  Zoe and i welcome you, JESS!!

Thanks to Cheryl, she is such a fabulous host for Little Thumbs Up-July. Also thanking to all my fellow blogger friends who have shared their wonderful recipes to Little Thumbs Up-July. Please visit here for all the wonderful recipes with tea here~

My family is involving in LTU event too. They enjoy being my 'guinea pig' all the
i am baking blondies for the first time. Blondies and Brownies are sister i guess. Blondies earn their name because they showcase white chocolate, white chocolate chips, or even no chocolate at all whereas brownies uses dark chocolate or cocoa in them, I am baking this blondies from Anna Olson ~ Back to Baking,  The Peanut Butter Blondies,

来到八月份了。 很兴奋Jess来自Bakericious为小拇指说好活动主持八月份的活动!


We love to enjoy it while it is warm with a cup of tea or coffee ..YUM!!

Peanut Butter Blondies ~花生酱布朗迪
Recipe adapted from 'Back to Baking' by Anna Olson
Makes 1 8-inch (20cm) square pan; cut into 25 squares

115g unsalted butter
105g sugar (i used 60g)
105g packed light brown sugar (i used 60g)
1/3 cup peanut butter, any kind you prefer
2 eggs, room temperature
1 tsp vanilla extract
150g all purpose floour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup white and/or dark chocolate chips (i used 1 cup white only)

To Do:

1.Preheat  the oven to 175C. Grease a 8-inch square pan and line it with parchment paper so that the paper hang over the sides slightly.

2. Cream the butter,sugar, and brown sugar together. Beat in peanut butter, Add in eggs one at a time, stirring well after each addition. Stir in vanilla extract.

3. In a separate bowl, stir flour, baking powder, baking soda and salt to combine, then add this into the butter mixture, stirring until evenly blended. Stir in the chocolate chips, then scrape the batter into the prepared tin.

4. Bake for about 30 minutes, until edges are golden brown. (expect it to souffle a little in the oven and then fall once removed) Cool in the pan completely before removing to slice. The blondies will keep up to 3 days stored in airtight container.


 This post is linked to Little Thumbs Up event hosted by
Jess from Bakericious
with her August 2015 theme - Brown Sugar
organised by Zoe from Bake for Happy Kids and myself, my little favourite DIY
Please link your post - here

Little Thumbs Up event for this moth starts on 3rd August until the last day of the month.   
All are welcome to join us.
To join simply cook or bake any recipe with the theme of the month, which is Brown Sugar for  2015 August. Do display this Little Thumbs Up badge and make sure that:
1) Your post must be a current post, preferably within this month
2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kids
my little favourite DIY or/and Bakericious. For more details please see this



  1. Hi Mui Mui, love your peanut butter blondies, I'm sure it's very tasty and addictive. Add one scoop of ice cream... I think its heavenly. :))

    Best regards

  2. Hi Mui Mui,
    I like peanut butter and I know this Peanut Butter Blondies of yours taste great ... I feel like grabbing some ^-^!

  3. Nice ones... Peanut butter and choc chips! Ooh!! Can't wait to give this a try

  4. Thanks Mui Mui! and thanks to you and Zoe for giving me the opportunity to host the event and thanks for offerings helps to clean spider web in my blog lol. The blondies looks good, still got some for me?

  5. Hi Doreen,

    I like to be guinea pig too... LOL! I must say that your family are the lucky type of guinea pig because you are feeding them so many yummy food. This PB blondies look awesome too!



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