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
- 300g unsalted butter
- 3 eggs
- 175g caster sugar
- 200g light brown sugar
- 350g plain flour
- 1/2tsp fine sea salt
- 75g salted caramel sauce
- 50g dried banana
- 50g dark chocolate
- 10g freeze-dried banana slices
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.
This story is from the June 13, 2022 edition of WOMAN'S OWN.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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This story is from the June 13, 2022 edition of WOMAN'S OWN.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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