Choc-Chip Blondies with Peanut Butter Caramel
- Milk
- Peanuts
- Gluten
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Sesame
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
Ingredients
1 packet
Dark Chocolate Chunks
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Peanut Butter
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Sesame)
1 packet
Chocolate Brownie Mix
(Contains: Gluten, Wheat May be present: Almond, Brazil nut, Cashew, Sesame, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut)
Cooking Steps
Preheat the oven to 180°C/160°C fan-forced. In a small saucepan, melt the butter over a medium-high heat until beginning to brown, 4-5 minutes. Set aside until cooled slightly, 5 minutes.
While the butter is cooling, line a 20cm square baking tin.
To a medium bowl, add the dry cake mix, eggs and browned butter. Stir to combine. Add the milk chocolate chips and fold together until just combined.
Pour the blondie mixture into the prepared baking tin and spread evenly. Bake until just firm to the touch, 25-28 minutes. TIP: To check if the blondies are done, stick a toothpick or skewer in the centre. It should come out clean. Leave to cool in the tin for 15 minutes.
While the blondie is cooling, in a small bowl, add the salted caramel and dark roasted peanut butter. Stir until well combined.
Slice the blondie into 9 squares. Serve the choc-chip blondies warm on a serving plate with a drizzle of the peanut caramel as your Father's Day dessert. Enjoy!
