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Candy cane and choc chip blondie recipe
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Festive candy cane and choc chip blondies, a delightful post-Christmas lunch sweet treat!
Ingredients:
  • 200g white chocolate, chopped
  • 150g butter, chopped
  • 1 cup (220g) caster sugar
  • 3 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 (see notes for recipe)
Instructions:
  • Preheat the oven to 180°C. Grease and line a 20cm square cake pan with baking paper, leaving the edges to hang over.
  • In a saucepan, melt white chocolate and butter over low heat, stirring until smooth. Let it cool for 5 minutes. Mix in sugar and then the egg. Stir in the flour until combined. Gently fold in extra white chocolate, dark chocolate, and candy cane. Pour into the prepared pan.
  • Bake for 35-40 minutes or until a skewer inserted in the center comes out clean. Allow it to cool completely in the pan.
  • Garnish generously with additional crushed candy canes and crumbled biscuits before slicing and serving.

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