Wed, 23 June 2021
Catherine Leyden is back in the AM kitchen with this easy to make, but delicious dessert
Ingredients:
125g/4oz Odlums Self Raising Flour
225g/8oz White Chocolate, chopped
80g packet Shamrock Chopped Walnuts
2 Eggs, beaten
125g/4oz Butter (room temperature)
125g/4oz Shamrock Light Muscovado Sugar
Method:
1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease and line an 18cm/7" square tin with baking paper.
2. Coarsely chop 175g/6oz of the white chocolate and mix with the walnuts.
3. Put the remaining chocolate and butter in a heatproof bowl over a pan of simmering water. When melted, stir together and set aside to cool.
4. Whisk eggs and sugar together. Beat in the cool melted chocolate mixture until well mixed.
5. Fold in flour, chopped chocolate and walnuts. Pour mixture into a prepared tin and smooth the top.
6. Bake in a preheated oven for about 30 minutes or until just set. The mixture should still be a little soft in the centre.
7. Remove from oven and cool in the tin. When fully cooled, cut into 9 squares. Enjoy!
To warm on BBQ
• When BBQ is cooling down, wrap Blondies in double layer of tin foil and place on BBQ, turning every few minutes. When heated, remove from foil and serve warm with cream or ice cream and raspberry coulis, if desired!
