You will need
9-inch/22 cm square baking tin
30m square of baking parchment

INGREDIENTS
240g all-purpose flour
1 tsp baking powder
½ tsp salt
170g unsalted butter, melted
160g light brown sugar
4tbsp runny honey
135g peanut butter
1 egg
1 egg yolk
1 tsp vanilla essence
60g cashew nuts, roughly chopped
Golden syrup to drizzle

METHOD
Preheat the oven to 180°C.
Run the parchment under cold water and scrunch, shaking off any excess water.
Place it over the baking tray, push it into the corners, and leave some overhang.
Combine the flour, baking powder, and salt in a bowl and set aside.
In a food processor, beat the butter, brown sugar, honey, and peanut butter until smooth.
Then add the egg and egg yolk and vanilla essence, and whisk,
A little at a time, add the dry ingredients.
Continue to mix until combined.
Pour the mixture into the tray and smooth it out.
Top with cashews and bake for 35-40 minutes or until the edges start to pull away from the pan.
Using the paper overhang, lift the blondies out of the pan onto a wire rack.
Allow to cool, drizzle with golden syrup and cut into 12 squares.