CARAMEL & CASHEW BLONDIES

In the name of #procrastibaking I decided to create a blondie recipe, despite never baking a blondie from a real recipe before (this was a mistake, it took me ages to perfect it, I wasted so much time, if I fail my MSc I fully blame this recipe!) But, it was worth it (unless I do actually fail, then it probably wasn’t!)

The cashews bring such a nice crunch and saltiness to the caramelised brown sugar mix and the date & chocolate topping allows you to load the base up with all of the easter chocolates without them falling off!! 

INGREDIENTS:

  • 1 cup melted butter
  • 1 cup light brown sugar
  • 2 cups of oats blended into 1.5 cups of oat flour
  • 1 tsp baking powder
  • Pinch of salt 
  • 1/2 cup of crushed cashews
  • 2 eggs, beaten
  • Melted dark chocolate
  • 8 dates, soaked for 15mins 
  • Chocolates (I used Galaxy Golden Eggs)

METHOD:

  1. Whilst melting the butter in a pan, make the oat flour by blending the oats and baking powder into a powder
  2. In a large mixing bowl combine the flour, sugar, cashews and salt
  3. Mix in the beaten eggs 
  4. Mix in the melted butter
  5. Pour into a lined square baking tin. Bake at 180oC for 15-20 minutes 
  6. Whilst still warm, press 9 golden eggs into the blondies 
  7. Make a date caramel, by blending the soaked dates with a splash of water and a pinch of salt
  8. Melt the chocolate and combine with the date caramel
  9. Decorate blondies with the sauce, crushed golden eggs and honey comb pieces
  10. Devour before your family comes round and scoffs them all! 

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