Peanut Butter Mocha Blondies

Blondies are a twist on brownies with vanilla as the star. These classic treats are always a joy at a picnic, and the peanut butter complements the Asian flavours of the other recipes here. Tip: Make a double batch to ensure they last the trip to the picnic site.

1 ½ cups all-purpose flour

1 ½ tsp baking powder

¾ tsp salt

½ cup butter, chilled

¾ cup brown sugar, packed

¾ cup white sugar

3 tbsp brewed espresso (or strong coffee)

1 large egg

2 tbsp vanilla extract

½ cup slivered almonds, toasted

¼ cup semi-sweet chocolate chips (or peanut butter chips)

Peanut butter (for swirling on top)

Preheat oven to 350ºF. Spray an 8 x 8-inch pan with cooking spray, or line it with parchment paper cut larger than the pan (use the overhang to lift out the baked blondie slab in one piece).

In a bowl, combine the flour, baking powder, and salt. Melt the butter and both sugars in a saucepan over medium heat. Once melted, remove pan from the heat and stir in the espresso. Let the mixture cool and whisk in the egg and vanilla (make sure the mixture is cooled almost completely or you’ll scramble the egg).

Stir the flour mixture into the butter-and-sugar mixture until combined. Fold in the almonds and the chocolate or peanut butter chips. Spread the batter evenly in the prepared pan and swirl peanut butter on top. Bake for 20 to 25 minutes until golden brown and the edges have pulled away from the pan.

Allow to cool completely. Remove the baked blondie slab from the pan, cut to size, and store in a tightly sealed container.