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
1 tsp baking powder
2 whole eggs
170g light brown sugar
Set the oven to 160c.
Line a 20x30cm baking tray.
In a mixing bowl, beat the Heinz [Seriously] Good Mayonnaise with the peanut butter and vanilla until smooth. Now add the raisins.
In another bowl whisk up the eggs and the sugar for 5 minutes.
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.
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.
Allow cooling before cutting into chunks. These are good served with caramel sauce and a spoon of creme fraiche.
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