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Recipe: Saturday Kitchen’s Matt Tebbutt Peanut Butter, Mayonnaise And Raisin Christmas Blondies

Tweak the classic brownie by adding a few spoonfuls of Heinz [Seriously] Good Mayonnaise with this Christmas recipe by Saturday Kitchen’s Matt Tebbutt.

Recipe by Heinz and Matt Tebbutt

Prep time: 15 mins

Cook time: 28 mins

Makes 18 Brownies


  • 150g crunchy peanut butter

  • 8 tbs of Heinz [Seriously] Good Mayonnaise

  • 1 vanilla pod or 1 tsp of vanilla extract

  • 130g plain flour

  • 100g raisins

  • 1 tsp baking powder

  • 50ml milk

  • 2 whole eggs

  • 170g light brown sugar


  1. Set the oven to 160c.

  2. Line a 20x30cm baking tray.

  3. In a mixing bowl, beat the Heinz [Seriously] Good Mayonnaise with the peanut butter and vanilla until smooth. Now add the raisins.

  4. In another bowl whisk up the eggs and the sugar for 5 minutes.

  5. Gently add the peanut butter and Heinz [Seriously] Good Mayonnaise to the eggs and lastly the flour and baking powder. Fold together and loosen with the milk to a spoon-able loose consistency.

  6. Tip the mixture into the tray and bake for around 25 minutes until the blondies have risen and have a golden crust, they should also be quite gooey in the centre.

  7. Allow cooling before cutting into chunks. These are good served with caramel sauce and a spoon of creme fraiche.


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