Forget Churro Donuts, these quick and easy Churro Blondies are where it’s at! There’s no frying, no mixer and just over 30 minutes required. And they’re the perfect quick dessert option for Cinco de Mayo!
CHURRO BLONDIES
I don’t know about you guys, but I’m a sucker for Churro Donuts. But seriously, making them at home kinda sucks -who wants to deal with all that oil? Nope, not me! Don’t get me wrong, I love a good fried donut, but I donut (hehe) want to make them at home. However…. Blondies I most certainly can do, so I decided to make these insanely delicious Churro Blondies…and just in time for my Cinco de Mayo dessert!
SO WHAT ARE CHURRO BLONDIES?
Churro Blondies have the gorgeous flavour of everyone’s favourite Spanish donut, but IMO are so much better! They start with the fudgiest Blondie base and are swirled with a little cinnamon and chocolate. Don’t swirl too much, though, you want to keep those beautiful chocolate streaks. And these Blondies are so easy to make -one bowl and a little over 30 minutes is all you need. No mixer required! And definitely no deep frying!
TOP TIPS FOR PERFECT CHURRO BLONDIES
- Don’t overmix: as with all Blondie recipes, you shouldn’t overmix the batter. You want these Blondies to be fudgy and chewy -overmixing will turn them into bricks!
- Chop the chocolate so there’s some fine shards and a few chunks -it’s nice to get lovely streaks as well as a few chunks of chocolate in your Blondies.
- Just fold the cinnamon and chocolate through, rather than completely incorporating it into the mixture.
- While the Blondie is still hot from the oven, brush it with the melted butter and liberally coat it with cinnamon sugar -this is going to give you that delicious Churro flavour.
- Drizzling with the chocolate sauce is totally optional, but highly recommended! Or go one better and dunk those babies in the sauce, just like a churro donut.
HOW TO BAKE AND STORE BLONDIES
- For easy removal of cooled Blondies, I always line my pans with longer strips of baking paper. If the paper comes up over the edge of the pan, you will be able to easily grasp it, making it easier to pull the Blondies up and out of the pan.
- I suggest you bake your blondies for 28 minutes, but ovens can vary. Check on them after 25 minutes -you just want them to be lightly golden and fudgy. Better to slightly under bake, as the Blondies will continue to cook a little as they cool in the pan.
- People always say to let the Blondies cool in the pan before removing them, but if you want to dive in, who am I to judge?
- Blondies will keep well for a few days in an airtight container. (Seriously, I’ve never tested this -ours are gone in a day!)
- To serve warm, simply heat the Blondie in a warm oven or in the microwave and serve with the chocolate sauce.
- You can totally freeze Churro Blondies (with or without the chocolate drizzle) for 3 months.
Churro Blondies
Ingredients
Blondies
- 170 g Unsalted butter (6oz) melted and cooled slightly
- 200 g Brown sugar (7oz)
- 150 g White sugar (5.3oz)
- 2 Eggs XL
- 2 tsp Vanilla extract
- 250 g Plain flour (8.8oz)
- 1 tsp Baking powder
- ½ tsp Salt
- 1 tsp Cinnamon
- 60 g Dark chocolate (2.1oz) chopped (not too chunky)
Cinnamon Sugar Topping
- 1 tbsp Melted butter
- 1 tbsp Caster sugar
- 1 tsp Cinnamon
Chocolate Sauce
- 100 g Dark Chocolate (3.5oz) chopped, or small buttons
- ½ cup Cream
Instructions
Blondies
- Pre heat oven to 180°C/350°F or 160°C fan-forced
- Line a 20cm/8 inch square pan with baking paper. See notes for tips on lining your pan
- In a large bowl, whisk together the sugars and melted butter
- Now add the eggs and vanilla and whisk until lovely and smooth
- Add the flour, baking powder and salt and fold through with a silicone spatula, until almost combined (you don't want to overmix!)
- Gently fold through the chopped chocolate and cinnamon, leaving streaks, rather than completely combining it
- Spread mixture into pan and bake for 28 minutes.
- Once baked, top it with the melted butter and cinnamon sugar, then allow to cool in the pan before removing blondie from pan and cutting into 20 bars (4 x 5)
Cinnamon Sugar Topping
- As soon as you bring the blondie out of the oven, brush it with the extra melted butter and sprinkle with the combined cinnamon and caster sugar
Chocolate Sauce
- Place the chocolate into a narrow jug
- In a small microwave-safe bowl, heat the cream until it's about to reach boiling (this takes about 1 minute)
- Immediately pour the hot cream over the chocolate and let it sit for 1 minute
- Now use a stick blender to combine the chocolate and cream, turning it into a smooth chocolate sauce.
- Drizzle the sauce over the blondies and keep the remaining sauce for dipping
Notes
- For easy removal of cooled Blondies, I always line my pans with longer strips of baking paper. If the paper comes up over the edge of the pan, you will be able to easily grasp it, making it easier to pull the Blondies up and out of the pan.
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