Recipes Candy cane and choc chip blondie

Recipes Candy cane and choc chip blondie

Recipes Candy cane and choc chip blondie

Recipes Candy cane and choc chip blondie Get festive in the kitchen with these candy cane and choc chip blondies, the perfect sweet treat to serve with coffee after a big Christmas lunch! Candy cane and choc chip blondie

Ingredients

  • 200g white dark chocolate, chopped
  • 150g butter, chopped
  • 1 cup (220g) caster sugars
  • three or more Coles Aussie Free Range Eggs, gently taken
  • one cup (150g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 100g white dark chocolate, extra, chopped
  • 50g dark chocolate, coarsely chopped
  • four candy canes, coarsely chopped
  • Candy canes, extra, in order to decorate
  • Dark chocolate Gingerbread Cookies, cut into candy cane shapes, in order to decorate (see notes regarding recipe)

Method

  • Action 1

    Preheat cooker to 180�C. Oil the base and sides of the 20cm (base measurement) rectangular cake pan and line with cooking paper, allowing the particular sides to overhang.

  • Step 2

    Place white dark chocolate and butter in the saucepan more than low heat. Cook, mixing, for five mins or until blend melts and is smooth. Set apart for five mins to cool somewhat. Add sugars and stir to mix. Mix within the egg. Add the mixed flour and stir to combine. Lightly collapse in the extra white dark chocolate, chocolates and candy cane. Pour directly into ready pan.

  • Step three Bake for 35-40 mins or even till a skewer inserted into the particular center arrives clean. Set aside within the particular pan to cool completely.
  • Step four Top along with additional candy canes and biscuits. Reduce directly into pieces to serve.