Churro Blondies
Forget Churro Donuts -Churro Blondies are quicker, easier and sooo much better. Plus you don't need to fry them! And they make a perfect last minute dessert for Cinco de Mayo
Servings: 20
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.