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.
Serves1616
Cook time45 mins45 minutes
Prep time15 mins15 minutes, + Cooling time
+ Cooling time
Start by preheating the oven to 180 degrees Celsius. Then grease the base and sides of a 20 centimetre square cake pan and line with baking paper, allowing the sides to overhang. Place the white chocolate and butter in a saucepan over low heat. Cook, stirring, for five minutes or until the mixture melts and is smooth. Then set aside for five minutes to cool slightly. Add the sugar and stir to combine.
Then stir in the egg, add the plain flour and self-raising flour and stir to combine. Gently fold in the extra white chocolate, dark chocolate and candy cane. Pour into the prepared pan and smooth the top. Pop in the oven and bake for 35 to 40 minutes or until a skewer inserted in the center comes out clean. Set aside in the pan to cool completely.
To serve top with extra candy canes and gingerbread candy cane biscuits and then dust with icing sugar. Make someone's Christmas by gifting them this delicious candy cane blondie.
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
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
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.
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