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Ingredients
12 portion(s)
Blondies
- 110 g Butter
- 220 g brown sugar
- 1 --- egg, Large lightly beaten
- 130 g plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 125 g white chocolate, Whittaker’s Blondie Chocolate
- 1/8 tsp baking soda
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6
40min
Preparation 15minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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5
Recipe's preparation
- Preheat oven to 180*c fan bake, and line a 20X20cm square baking tin with baking paper.
"Slow Cooking" Add butter to mixing bowl and heat for 3min/60*c/spd 1. Prolong if needed until butter is melted.- Insert butterfly whisk and add brown sugar. Whisk 30sec/ spd 4. Scrape down sides of bowl and whisk 1min/spd 4.
- Add lightly beaten egg 1min/spd 4.
- Remove butterfly whisk and add flour, baking powder, baking soda and salt to the bowl and mix 20sec/spd 3. Scrape down sides of bowl and mix 10sec/spd 3.
- Pour into prepared baking tray and spread evenly. Chop the chocolate into individual squares. Push each square into the blondie, so that the batter covers each.
- Bake at 180*c for 18-25 mins or until a skewer inserted into the centre comes out clean.
- Cool in pan before slicing into bars or squares depending on your preference.
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Accessories you need
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Butterfly
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Spatula TM5/TM6
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11
Tip
-Best stored in an airtight container for up to 1 week
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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