Bakewell blondie bars
Makes: 6-8 bars
Ingredients
1 box NOMU MiniMakes Vanilla Blondie Batter Mix
60g butter, melted
1 large egg
½ tsp almond extract
3 tbsp almond flour
3-4 tbsp cherry or raspberry jam
¼ cup flaked almonds
Drizzle:
1/3 cup icing sugar, sifted
1-2 tsp milk, or as needed
Directions
Preheat the oven to 180°C (160°C fan-assisted convection) and line a loaf tin with baking paper.
Mix together the melted butter and sugar (sachet 1), then mix in the egg and almond extract until well combined. Add the blondie mix (sachet 2) and almond flour and stir to form a thick batter.
Spread the batter evenly into the prepared tin. Dot the jam all over and swirl it into the surface, then sprinkle over the flaked almonds.
Bake for 25-30 minutes or until cooked through but still fudgy in the centre. Allow to cool completely in the tin before slicing into bars.
Whisk together the icing sugar with enough milk to make a thick, smooth drizzle. Drizzle over the blondie bars and serve.
Ingredients
1 box NOMU MiniMakes Vanilla Blondie Batter Mix
60g butter, melted
1 large egg
½ tsp almond extract
3 tbsp almond flour
3-4 tbsp cherry or raspberry jam
¼ cup flaked almonds
Drizzle:
1/3 cup icing sugar, sifted
1-2 tsp milk, or as needed
Directions
Preheat the oven to 180°C (160°C fan-assisted convection) and line a loaf tin with baking paper.
Mix together the melted butter and sugar (sachet 1), then mix in the egg and almond extract until well combined. Add the blondie mix (sachet 2) and almond flour and stir to form a thick batter.
Spread the batter evenly into the prepared tin. Dot the jam all over and swirl it into the surface, then sprinkle over the flaked almonds.
Bake for 25-30 minutes or until cooked through but still fudgy in the centre. Allow to cool completely in the tin before slicing into bars.
Whisk together the icing sugar with enough milk to make a thick, smooth drizzle. Drizzle over the blondie bars and serve.
Ingredients
1 box NOMU MiniMakes Vanilla Blondie Batter Mix
60g butter, melted
1 large egg
½ tsp almond extract
3 tbsp almond flour
3-4 tbsp cherry or raspberry jam
¼ cup flaked almonds
Drizzle:
1/3 cup icing sugar, sifted
1-2 tsp milk, or as needed
Directions
Preheat the oven to 180°C (160°C fan-assisted convection) and line a loaf tin with baking paper.
Mix together the melted butter and sugar (sachet 1), then mix in the egg and almond extract until well combined. Add the blondie mix (sachet 2) and almond flour and stir to form a thick batter.
Spread the batter evenly into the prepared tin. Dot the jam all over and swirl it into the surface, then sprinkle over the flaked almonds.
Bake for 25-30 minutes or until cooked through but still fudgy in the centre. Allow to cool completely in the tin before slicing into bars.
Whisk together the icing sugar with enough milk to make a thick, smooth drizzle. Drizzle over the blondie bars and serve.
Ingredients
1 box NOMU MiniMakes Vanilla Blondie Batter Mix
60g butter, melted
1 large egg
½ tsp almond extract
3 tbsp almond flour
3-4 tbsp cherry or raspberry jam
¼ cup flaked almonds
Drizzle:
1/3 cup icing sugar, sifted
1-2 tsp milk, or as needed
Directions
Preheat the oven to 180°C (160°C fan-assisted convection) and line a loaf tin with baking paper.
Mix together the melted butter and sugar (sachet 1), then mix in the egg and almond extract until well combined. Add the blondie mix (sachet 2) and almond flour and stir to form a thick batter.
Spread the batter evenly into the prepared tin. Dot the jam all over and swirl it into the surface, then sprinkle over the flaked almonds.
Bake for 25-30 minutes or until cooked through but still fudgy in the centre. Allow to cool completely in the tin before slicing into bars.
Whisk together the icing sugar with enough milk to make a thick, smooth drizzle. Drizzle over the blondie bars and serve.
