Bonfire blondies

150 g plain flour
1 tsp baking powder
120 g soft butter or margarine
200 g soft light brown sugar
150 g crunchy peanut butter
2 eggs
1 tsp vanilla extract
80 g white chocolate chips

Preheat the oven to 180°C. Grease a 20-cm square caketin with butter and line with non-stick baking paper or greased greaseproof.

Sift together the flour and baking powder. Beat the butter and sugar together until light and fluffy, then blend in the peanut butter. Beat the eggs, adding a spoonful of the flour with each one, then stir in the rest of the flour. Add the vanilla extract and chocolate chips and turn the mixture into the tin. Bake for about 25 minutes until the top is firm and a cocktail stick inserted in the centre comes out fairly cleanly. Stand the tin on a wire rack and leave to cool, then cut into 16 squares and serve.