Peach and white chocolate blondies. The idea popped into my head as I was dozing off in bed, and it absolutely refused to leave. I am absolutely in love with peaches, and the idea of mixing them with white chocolate in a delicious blondie package was too good to resist.
Have you ever had a blondie before? It’s a flapjack-brownie hybrid. Blonde sent me a recipe for her blondies a couple of years ago, and I made them and they were utterly delicious. But you know me. I can never leave things alone. Hence deciding to experiment with the recipe a bit.
But it was a good experiment. Ashley described them as “Happiness Squares” when she tried one, so I’m counting that as a win.
You just need to mix butter, sugar and condensed milk, then add flour, oats, egg, chocolate and chopped peaches…
It’s a very odd but very satisfying mixture.
Then bake for 30-45 minutes, until golden on top but still squishy underneath.
Cut into squares, and there you go. Peach and white chocolate blondies. Or Happiness Squares, which is a much better name.
- 275g rolled oats
- 100g self-raising flour
- 150g soft, unsalted butter
- 50g sugar
- 1 can of condensed milk (397g)
- 1 egg
- 200g chopped white chocolate
- One tin of peach slices, chopped
- Pre-heat the oven to 180C and line a square/rectangular tin
- Beat the butter and the sugar together until creamy and pale. Beat in the condensed milk until it's lump-free
- Add the flour and oats, stirring to fully combine. Then beat in the egg
- Add the chopped chocolate and the peaches. Stir until everything is evenly mixed
- Bake for 45 minutes, until the top is golden and firm but it still feels squishy underneath
- Leave to cool in the tin, then cut into squares
- Don't worry if it feels squishy and underbaked after 45 minutes — it will firm up when it cools