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