Name: Peppermint Crisp blondies
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: serving
Cuisine: Bake
Ingredients: 1 eggs large; 250 ml brown sugar; 60 ml Buttermilk; 15 ml vanilla essence; salt; 125 ml butter melted; 250 ml flour cake; 80 g chocolate Peppermint Crisp, chopped; 60 g tennis biscuits; 30 ml caramel spread

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Ingredients (10)

1	eggs — large
250 ml	brown sugar
60 ml	Buttermilk
15 ml	vanilla — essence
	salt
125 ml	butter — melted
250 ml	flour — cake
80 g	chocolate — Peppermint Crisp, chopped
60 g	tennis biscuits
30 ml	caramel spread

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Method:

Preheat the oven to 180°C. Line a 22cm x 15cm baking dish with baking paper.

Whisk the egg, brown sugar, Amasi, vanilla and salt together. Add in the melted butter and whisk to combine. Stir in the cake flour and mix until smooth.

Pour half of the mixture into the prepared dish. Sprinkle half of the Peppermint crisp chocolate on top. Break the tennis biscuits into chunks and sprinkle this on top of the chocolate. Add the remaining batter and spread it out evenly.

Top it off with the remaining chocolate and add dollops of the caramel. Swirl it into the batter with the back of a teaspoon.

Bake for 25-30 minutes. Allow it to cool before slicing it into 12 portions.

Tips:

To turn this into a delicious plated dessert, top the warm blondies with scoops of vanilla ice cream and drizzle additional caramel sauce on top.

If preferred, the Amasi can be replaced with buttermilk.

Reprinted with the permission of Illanique van Aswegen.

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