Candy cane and choc chip blondie

Get festive in the kitchen and whip up these moist candy cane blondies. You can make them up to 2 days ahead and store them in an airtight container.

16

15m

Note: + Cooling time

45m

Ingredients

  • 200g white chocolate, chopped
  • 150g butter, chopped
  • 1 cup (220g) caster sugar
  • 3 Coles Australian Free Range Eggs, lightly whisked
  • 1 cup (150g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 100g white chocolate, extra, chopped
  • 50g dark chocolate, coarsely chopped
  • 4 candy canes, coarsely chopped
  • Candy canes, extra, to decorate
  • Chocolate Gingerbread Biscuits, cut into candy cane shapes, to decorate

Method

STEP 1

Preheat oven to 180°C. Grease the base and sides of a 20cm (base measurement) square cake pan and line with baking paper, allowing the sides to overhang.

STEP 2

Place white chocolate and butter in a saucepan over low heat. Cook, stirring, for 5 mins or until mixture melts and is smooth. Set aside for 5 mins to cool slightly. Add sugar and stir to combine. Stir in the egg. Add the combined flour and stir to combine. Gently fold in the extra white chocolate, dark chocolate and candy cane. Pour into the prepared pan.

STEP 3

Bake for 35-40 mins or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.

STEP 4

Top with extra candy canes and biscuits. Cut into pieces to serve.

Help – what can I do of my blondie is brown but the middle is uncooked? If the edges of your blondie start to overbrown before the middle is cooked, cover the top of the blondie with foil to protect it for the rest of the cooking time.

Dietary information

Vegetarian
Nut-free
Peanut-free
Sesame-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.