Malted Milk Chocolate Blondie
Prep: 20 mins
Cook: 25 mins
Servings: 12
Wonderfully fudgy and dangerously addictive, this malted milk chocolate blondie is absolutely loaded with Maltesers. Easy to make and ready in no time, it’s the perfect indulgence with a cuppa.
The high proportion of CSR Brown Sugar in this quick, easy to make recipe, results in a cake with a soft fudge like texture. The caramel flavour of the brown sugar makes the chocolate flavour more intense.
Ingredients
- 180g butter, melted, plus extra to grease the tin
- 250g CSR Brown Sugar
- 3 eggs, lightly beaten
- 75g malted milk powder
- 200g White Wings Self-Raising Flour, sifted
- 3 tbsp cocoa, sifted
- 1 small pinch salt
- 120g Maltesers
- 50g good quality white chocolate, melted
Method
- Preheat oven to 180°C and grease a 20 x 20 x 5cm square cake tin and line the base with baking paper.
- Using a mixer, beat the melted butter and CSR Brown Sugar until smooth. Add the eggs, continuing to mix until well combined.
- Turn the mixer speed to low and add the malted milk powder, salt, flour and cocoa one spoon at a time, mix just enough to combine.
- Fold in three-quarters of the Maltesers.
- Transfer the mixture to the lined tin, cover with baking paper and bake for 30 mins or until firm and cooked around the outside and still slightly soft in the centre.
- Remove from the oven, allow to cool for at least 2 hours, or until it sets.
- Once the blondie has cooled, drizzle it with melted white chocolate, and scatter with roughly chopped Maltesers.
Note:
Keeps in an airtight container for up to 3 days.
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