Peppermint Crisp blondies

Illanique Van Aswegen
Prep: 30 mins, Cooking: 30 mins

A vanilla version of brownies. Packed with the well-loved flavours found in traditional Peppermint crisp tart.

By Food24 July 25 2016
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Ingredients (10)

1 eggs — large
250 ml brown sugar
60 ml LANCEWOOD® 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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