It's the UK's two favourite desserts...crumble...and blondies. And, as you can always expect with Matthews Cotswold Flour's Cake & Culinary ambassador, Rowan Claughton, this recipe is easy to follow and will leave you with a delicious bake every time.
- Baker: Rowan Claughton
- IG: @rowanclaughton
- Makes: 1 x 9 inch square cake tin
- Prep time: 15 minutes
- Prove time: N/A
- Bake time: 25 minutes
- Total time: 40 minutes, plus chilling and cooling
- Flour(s) used: Regenerative Plain or Conventional Plain Flour
Peach Crumble Blondies
- Preheat the air fryer or oven to 160c and line a 9 inch square cake tin with parchment paper.
- In a bowl, melt the butter and chocolate together. In another large bowl, whisk the eggs, sugar and vanilla extract until light. Pour in the chocolate mixture and gently whisk until combined. Sift over the flour and fold until combined. Add the chocolate chunks and ¾ of the chopped peaches.
- Make the crumble by combining the butter, sugar and plain flour and creating breadcrumbs.
- Pour the brownie batter into the lined tin and spread evenly. Sprinkle over the breadcrumbs and add the remaining ¼ of the chopped peaches. Bake for 25 minutes.
- Once baked and cooled, place into the fridge to set completely. Slice, serve and enjoy!
