Peppermint Crisp blondies

Recipe from: 25 July 2016
peppermint crisp blondies, brownies, vanilla, pepp

Ingredients 10
Servings 12 blondies
Time 30 min

Ingredients

  • 1
    large egg
  • 250
    ml
    brown sugar
  • 60
    ml
    amasi
  • 15
    ml
    vanilla essence
  • pinch
    salt
  • 125
    ml
    butter, melted
  • 250
    ml
    cake flour
  • 80
    g
    Peppermint Crisp chocolate, chopped
  • 60
    g
    Tennis biscuits
  • 30
    ml
    caramel spread
 

Method

30 min
 

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. 

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter

 

Read more on: vanilla  |  brownies
 

You might also Like

NEXT ON FOOD24X
 
 
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.