STORECUPBOARD BAKES

Transform humble, everyday ingredients into delicious homemade treats

- JESSICA RANSOM

PREP TIME: 20 MINS

COOK TIME: 40 MINS

SKILL LEVEL: EASY

CALS: 240 FAT: 12G

SAT FAT: 8G CARBS: 30G

Banoffee blondies

MAKES 24

Browning the butter in this recipe gives the blondie base a nutty, caramel flavour that is totally irresistible.

YOU WILL NEED

HOW TO DO IT

1 Heat the oven to 160C/Gas 3 and line the tin with baking paper.

2 Melt the butter in a small pan, allow to bubble, and then foam until the milk solids are brown. Remove from the heat and set aside.

3 Whisk the eggs and both sugars for 4-5 mins until fluffy, light, and airy. With the whisk running, add the brown butter, whisking until well incorporated and glossy. Add the flour and salt, and mix gently until smooth, then pour into the lined tin.

4 Dollop the salted caramel over the surface, then use a toothpick to ripple into the batter. Roughly chop the dried banana and the dark chocolate, then scatter over the top. Bake for 35-40 mins until the surface is golden and no longer wobbles when gently shaken.

5 While the blondies are hot out of the oven, gently press the freeze-dried bananas into the surface. Allow to cool completely before slicing. These will keep well for two weeks when wrapped in airtight packaging.

TIP TO SEND IN THE POST, WRAP TIGHTLY IN CELLOPHANE AND TISSUE PAPER, THEN PACKAGE IN A SMALL BOX.