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.
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.
