Blondies

Name: Blondies
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 48
Ingredients: 300 g Butter or margarine; 450 g white couverture; 500 g Sugar; 2 packages Vanillin sugar; 6 Eggs (size M); 600 g Flour; 1 TEASPOON Baking Powder; 350 g creamy peanut butter; 100 g Rice Krispies; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 48

300 g Butter or margarine
450 g white couverture
500 g Sugar
2 packages Vanillin sugar
6 Eggs (size M)
600 g Flour
1 TEASPOON Baking Powder
350 g creamy peanut butter
100 g Rice Krispies
baking paper

Directions

1
Melt the butter and 300 g chocolate coating in a warm water bath. Add sugar and vanillin sugar and whisk with the whisk of the hand mixer for about 10 minutes until creamy. Add eggs one after the other and stir for another 5 minutes. Mix flour and baking powder and stir in. Put the dough into a greased pan of the oven (32 x 39 cm) lined with baking paper and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes.
2
Turn the cake out of the tin onto a grid, remove paper. Let the cake cool down. In the meantime, melt peanut butter and 150 g couverture on a warm water bath. Stir in the Rice Krispies, put them on the cake, smooth them down and let them cool down. Cut into 5 x 5 cm cubes and arrange on a plate
3
Waiting time approx. 30 minutes