Now America isn’t really creating a great impression of late, therefore I decided to try a recipe featuring something that America managed to get so so right… peanut butter and jelly (or jam to us Brits) I have to admit that I was once a non believer- however after trying the combination in the classic sandwich form a few years a go I have to say that I was totally converted.
After making Bourbon brownies it only seemed right that I had a go at Custard Cream blondies.
Bourbons are great. Not only are they delicious (Smooth chocolate buttercream sandwiched between two crunchy chocolate biscuits) but their shape means that they make a great dunker; There really is nothing worse than the moment of horror upon realising your chosen dunker is too wide to fit in your cup of tea #britishproblems. Invented in 1910 by the biscuit company Peak Freans, Bourbons have remained a popular choice in the UK especially alongside their sister biscuit, the Custard Cream.
It may surprise you to know that for a long time brownies were my nemesis, and I can explain why…
I know where I stand with a cake. For a basic sponge, the method is always the same and most importantly, it is obvious what the end result is meant to be like. But with brownies, some are meant to be chewy, some are meant to be gooey and some are meant to be cakey! To achieve this some recipes require you to whip up the eggs and sugar into an eggy mouse and then pour in the melted chocolate/butter. Others do it the other way round and just get you to add everything in to the chocolate and butter once it has melted.
There are just too many different methods/end results for my liking!