Sophie's Birthday and Cam Leaves for Afghanistan

Last week was pretty hectic for me, so sorry I haven't posted anything! Last Sunday was Sophie's birthday and I thought that it'd be nice to finally bake her the brownies that she requested so long ago! She loved them and I tried them and they're sooooo good! The reason that I made white chocolate blondies instead of brownies is also because Sophie doesn't like chocolate, only white chocolate (crazy right?). She actually ate them too fast to take a photo (haha) and I forgot to take one before I gave them to her, so the photo is from the recipe from Food Channel. But mine looked pretty much exactly the same and they taste even better than they look! The other thing that happened last week was that Cam left for Afghanistan. For those who don't know, Cam is currently in Afghanistan for about 6-7 weeks working for his uncle doing stuff to do with solar powered engineering. I'm not really sure what exactly... But stuff like that. So, I was reasonably depressed last week but baking cures all, so I've been using that to keep me distracted. Voilá, blondies! :) So give them a go, especially if you have a friend who doesn't like chocolate. :)

PS: If you want to check out Cam's blog while he's there, here's the link.

Peanut Butter White Chocolate Blondies

Ingredients:
1/2 cup plain flour
1t baking powder
100g butter, at room temperature, plus extra for greasing
150g peanut butter
3/4 cup brown sugar
1 egg, beaten
1t vanilla extract
75g white chocolate, chopped

Directions:
 Preheat the oven to 170°C. Grease a 20 x 20cm square cake tin and line the base with greaseproof paper. Sift the flour and baking powder into a small bowl and set aside. 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. 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. Remove from the oven and allow to cool in the tin, before removing and cutting into squares.