Slow Roasted Shoulder of Lamb
Slow Roasted Shoulder Of Lamb Stuffed With Moroccan Spiced Couscous
Dark Chocolate Roulade
Dark Chocolate Roulade With Orange Cream And Candied Orange
Slow-Roasted Pork Belly
Cider-Glazed Slow Roasted Pork Belly with Asian Noodle salad
Fruit mince pies-0037
Christmas fruit mince pies
Xmas cookie box-0137
Assorted festive cookie box
Xmas cookie box-0006
Chocolate cherry hazelnut biscotti
Gingerbread blondies-0077
White chocolate gingerbread blondies
IMG_0157
Homemade salted caramel sauce
Almond cookies-0003
Glazed almond cookies
Toasted marshmallow red velvet cupcakes-7174
Toasted marshmallow red velvet cupcakes
New and Improved Rusks
New and improved muesli rusks
AdobeStock_660838099
Tuna MAYU sarmie with quick pickled onions
Barbeque chicken wings with celery and ranch
Sticky BBQ chicken wings with MAYU ranch sauce
Hot Cross Mini Bundt Cakes
Hot cross mini bundt cakes
Homemade Magic Chocolate Shell Option 3
Magic chocolate shell for ice cream
Custard Tart
Vanilla custard tart
Crudite Platter
Crudite platter with sweet potato hummus
Cherry Vodka Martini
Cherry vodka martini
Cherry Mess
Cherry mess
Roast Cauliflower Salad with Dukkah
Cauliflower salad with Egyptian dukkah
Chocolate swirled blondies
Level-up classic vanilla blondies with a simple swirl of your favourite chocolate spread.

Chocolate swirled blondies

Makes: 8 blondies

Ingredients

1 box NOMU minimakes Vanilla Blondie Batter Mix
60g unsalted butter, melted
1 large egg
4 tbsp of your favourite chocolate spread (we used Nutella)

Directions

Preheat the oven to 160°C (fan-assisted convection). Grease and line a 21 x 11cm loaf tin with baking paper.

Whisk together the warm butter and sugar (sachet 1), then whisk in the egg until well combined. Add the blondie mix (sachet 2) and stir to form a smooth batter.

Spread the blondie batter evenly in the prepared tin.

If your chocolate spread is quite firm, place it in the microwave for 10-seconds to slightly soften, but not melt. Dollop the topping on top of the blondie batter and use a knife or skewer to swirl it in.

Bake for 20-25 minutes until the edges are puffed and lightly golden, but the center is still fudgy. Allow to cool completely before removing from the tin and slicing.

Tip:  You can swirl other toppings into your blondies, like Biscoff spread, peanut butter, tahini or jam.

Ingredients

1 box NOMU minimakes Vanilla Blondie Batter Mix
60g unsalted butter, melted
1 large egg
4 tbsp of your favourite chocolate spread (we used Nutella)

Directions

Preheat the oven to 160°C (fan-assisted convection). Grease and line a 21 x 11cm loaf tin with baking paper.

Whisk together the warm butter and sugar (sachet 1), then whisk in the egg until well combined. Add the blondie mix (sachet 2) and stir to form a smooth batter.

Spread the blondie batter evenly in the prepared tin.

If your chocolate spread is quite firm, place it in the microwave for 10-seconds to slightly soften, but not melt. Dollop the topping on top of the blondie batter and use a knife or skewer to swirl it in.

Bake for 20-25 minutes until the edges are puffed and lightly golden, but the center is still fudgy. Allow to cool completely before removing from the tin and slicing.

Tip:  You can swirl other toppings into your blondies, like Biscoff spread, peanut butter, tahini or jam.

You may also like

/5

Tried it? Tell us about it

Top Tips

Browse by category

Newsletter

Never miss another recipe!

Our deliciously inspiring newsletter features mouth-watering new recipes, exciting product specials, exclusive online deals and plenty of foodie news.

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips

Chat with us

Safe and secure shopping

Frequently Asked Questions

Deliveries & Collections

NOMU Ethereyum