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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
Whip up festive candy cane and chocolate chip blondies for a delightful post-Christmas feast indulgence!
Ingredients:
  • 200g white chocolate, chopped
  • 150g butter, chopped
  • 220g caster sugar
  • 3 Free Range Eggs, lightly whisked
  • 150g plain flour
  • 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 your oven to 180°C. Grease and line a 20cm square cake pan with parchment paper, leaving some overhang for easy removal later.
  • In a saucepan over low heat, melt together white chocolate and butter, stirring until smooth (about 5 minutes). Let it cool slightly for 5 minutes. Mix in sugar, then add the egg. Combine with flour. Gently fold in more white chocolate, dark chocolate, and candy cane. Pour into prepared pan.
  • Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.
  • Garnish generously with additional candy canes and cookies before slicing for serving.

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