Peanut Butter and Walnut Blondies by way of Rachel Allen’s Bake


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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4 Responses

  1. mmmmmmmmmm I’ve made these and they were divine, I added more salted peanuts to up the salty nut sweet blondie quotient! Divine!

  2. Caroline says:

    That’s a great idea, Rachel. I just reached for the walnuts as they were the only nuts I had at the time but I think salted peanuts would be even nicer.

  3. Tiffany says:

    I like that you also like to make enough to share…I often double up so I can pass them around as well! Looks very tasty!

  4. Caroline says:

    If a recipe is worth making, it’s worth sharing! With only two of us in the house, there’s always something in the tin for visitors and I’m still taking in Flapjacks and other tray bakes to work for our elevenses. Been playing around with some great Oaty Date Squares recently – must figure out the recipe and post it up here.

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