By, Victoria Prever
1 min read
ByLisa Roukin, Victoria Prever
These blondies are slightly crisp on top, chewy in the centre and packed with crushed biscuits. Top with a scoop of vanilla ice cream and hot fudge and you have yourself an even better treat. The most delicious way to wave goodbye to Pesach.
Makes: 16 Slices
Preparation: 20 mins
Cooking: 20-22 mins Ingredients
2 eggs, beaten
200g soft light brown sugar
120g slightly salted butter, melted
170g plain flour, sifted
½ tsp baking powder
½ tsp vanilla bean paste
154g Oreo or similar chocolate sandwich cookies, broken
For the topping
100g milk chocolate, melted
50g white chocolate, melted
Method
Preheat the oven to 160°C.
Line a 20cm square non-stick baking tin with parchment paper.
Melt the butter, when cooled add the beaten eggs with the vanilla paste, then add the sugar.
Gradually fold in the flour and baking powder, do not over mix. Fold in the broken cookies.
Place the batter in the prepared tin, smoothing the top with a spatula.
Bake for about 20-22 minutes until the top is set and lightly browned.
Leave to cool for 1 hour.
Melt both the white and milk chocolates. Smooth the milk chocolate over the top of the cake and then drizzle the white chocolate on top making a pattern, if you like.
Refrigerate for 1 hour to set the chocolate, then cut into 16 slices, cutting away the edges.