Cranberry Orange Blondie Fondue
Prep: 15 mins
Cook: 40 mins
Servings: 8
Just in case this Cranberry Orange Blondie wasn’t indulgent enough, chef Georgia Barnes has turned in into a fondue dessert in partnership with Brighter. She says the smell coming out of the oven is “absolutely sensational”. So bring back the 70’s vibes and try this Cranberry Orange Blondie Fondue for dessert.
Ingredients
Fondue:
- 250g dark chocolate
- ½ cup full cream milk
- ¼ cup thickened cream
Blondie:
- 2 cups CSR Brown Sugar, loosely packed
- 200g butter, melted
- 2 free-range eggs
- 1½ tsp vanilla extract
- 2 cups White Wings plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- Pinch salt
- 1 cup dried cranberries
- 1 orange
Method
- Add chocolate, milk and cream to a medium saucepan. Stir until chocolate has melted and mixture is smooth. Pour chocolate into fondue pot and keep warm.
- Preheat oven to 160°C. Grease and line a square cake tin.
- Place brown sugar, butter, eggs, and vanilla in a large bowl and whisk until smooth. Fold in the flour, baking powder, baking soda and salt.
- Add cranberries, orange zest and juice and stir to combine. Pour batter into prepared tin
- Bake in the oven for 40 mins, or until just set and golden brown. Remove from oven and set aside to cool
- Cut blondie into 2cm square pieces and serve alongside chocolate sauce with fondue forks.
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