Fairy Bread Blondies
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Fairy Bread Blondies

Fairy Bread Blondies

with White Chocolate Ganache & Shredded Coconut | Serves 8+

Fairy bread blondies are our playful twist on the Australian birthday party staple, blending buttery blondies with a decadent white choc ganache. Topped with a handful of 100s & 100s and a sprinkle of coconut, these little treats offer a burst of nostalgia with every bite.

Allergens:
Gluten
•Wheat
•Sulphites
•Egg
•Milk
•Soy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time1 hour
Cooking Time20 minutes
DifficultyEasy

Ingredients

/ Serving 8 people

1 packet

basic sponge mix

(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Hazelnut. )

1 packet

brown sugar

(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 packet

shredded coconut

(Contains Sulphites;)

1 packet

White Chocolate Chips

(Contains Milk, Soy; May be present: Gluten, Peanut, Sesame, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

Thickened Cream

(Contains Milk;)

1 packet

100s & 1000s

(Contains Sulphites; May be present: Wheat, Gluten, Milk, Sesame, Soy. )

Not included in your delivery

150 g

butter

2

eggs

(Contains Egg;)

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Nutritional Values

Energy (kJ)6979 kJ
Fat44.8 g
of which saturates29.1 g
Carbohydrate298.7 g
of which sugars198.1 g
Dietary Fibre7.6 g
Protein18.2 g
Sodium1546 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Small sauce pan

Instructions

1
1

• Preheat oven to 200°C/180°C fan-forced. Grease and line a 20cm square baking tin with baking paper. • In a small saucepan, melt the butter over medium-high heat, until beginning to brown, 2-3 minutes. Set aside until cooled slightly, 5 minutes. • In a large bowl, combine basic sponge mix, brown sugar and half the shredded coconut. • Stir in the eggs, melted butter and a pinch of salt until well combined.

2
2

• Transfer blondie batter into the lined baking tin. • Bake until just firm to the touch, 25-28 minutes. Set aside to cool completely in the tin.

TIP: To check if the cake is done, stick a knife or skewer in the centre and it should come out clean.

3
3

• While the blondies are baking, add white chocolate chips to a medium heatproof bowl. • Wash out saucepan and return to medium heat. Heat thickened cream until just steaming, 1-2 minutes. • Pour cream over chocolate, then stir until melted and combined. Place in fridge to cool slightly, 10 minutes.

TIP: You want the cream steaming but not boiling!

4
4

• Once the blondies have cooled, slice into squares. Transfer to a serving platter. • Drizzle white chocolate ganache over blondie. Sprinkle over 100s & 1000s and top with remaining shredded coconut to serve. Enjoy!