Peanut butter blondies

Now the kids are back at school after the Easter holidays I seem to be baking every other day to provide a sufficient supply for lunch box treats, and an afternoon snack when they get home from school.

One of our favourite recipes is Rachel Allen's peanut butter and white chocolate blondies. I was halfway through making this this evening, only to realise that I hadn't got a couple of the ingredients. Two small adjustments were made, and voila:

Peanut Butter and Apricot Blondies
100g butter/marg
150g crunchy peanut butter
175g sugar
1 egg
125g plain flour
1tsp baking powder
75g chopped apricots

Preheat oven to 170 C. Line a square 20cm brownie tin with baking paper.
Cream together butter and peanut butter. Add sugar, and then the egg.
Mix in flour and baking powder.
Finally, add chopped apricots and mix well.

Transfer to brownie tin, and bake for 25 mins.

Remove from oven, and cool on rack completely before turning out from tin. Cut into 16 squares.