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