If you’re a fan of Caramilk chocolate, this slow cooker blondie recipe will be your new favourite dessert. With Caramilk and blackberries baked throughout, it’s the ultimate sweet treat.
Serves1212
Cook time3 hr 35 mins3 hour 35 minutes
Prep time10 mins10 minutes, + Cooling time
+ Cooling time
Ingredients
150g butter
1/3 cup (80ml) milk
200g Cadbury Caramilk chocolate, coarsely chopped
1 cup (220g) caster sugar
4 Coles Australian Free Range Eggs
1 cup (120g) Wellness Road Australian Almond Flour
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Grease a slow cooker. Line the base and side with 3 layers of baking paper. Place butter, milk and chocolate in a saucepan over low heat. Cook, stirring, for 5 mins or until the chocolate melts and the mixture is smooth. Set aside for 5 mins to cool slightly.
Step 2
Stir the sugar into the chocolate mixture. Add eggs and whisk to combine. Add the almond flour and combined flour and stir to combine. Stir in sour cream. Gently fold in half the blackberries.
Step 3
Pour the mixture into the prepared slow cooker. Top with the jam and use a round-bladed knife to gently marble. Sprinkle with the remaining blackberries and extra chocolate. Cover and cook for 3 hours on low. Uncover and cook for a further 30 mins or until just cooked through and the top is dry to the touch. Set aside to cool completely.
Step 4
Transfer the blondie to a clean work surface. Cut into pieces to serve.
Serve with blackberries and shaved Cadbury Caramilk chocolate
If you’re a fan of Caramilk chocolate, this slow cooker blondie recipe will be your new favourite dessert. With Caramilk and blackberries baked throughout, it’s the ultimate sweet treat.
Method
Step 1
Grease a slow cooker. Line the base and side with 3 layers of baking paper. Place butter, milk and chocolate in a saucepan over low heat. Cook, stirring, for 5 mins or until the chocolate melts and the mixture is smooth. Set aside for 5 mins to cool slightly.
Step 2
Stir the sugar into the chocolate mixture. Add eggs and whisk to combine. Add the almond flour and combined flour and stir to combine. Stir in sour cream. Gently fold in half the blackberries.
Step 3
Pour the mixture into the prepared slow cooker. Top with the jam and use a round-bladed knife to gently marble. Sprinkle with the remaining blackberries and extra chocolate. Cover and cook for 3 hours on low. Uncover and cook for a further 30 mins or until just cooked through and the top is dry to the touch. Set aside to cool completely.
Step 4
Transfer the blondie to a clean work surface. Cut into pieces to serve.
Serve with blackberries and shaved Cadbury Caramilk chocolate
