1 box NOMU minimakes Vanilla Blondie Batter Mix
60g unsalted butter, melted
1 large egg
2 tbsp castor sugar
1 tbsp NOMU Ground Cinnamon
Cream cheese glaze:
1/3 cup icing sugar, sifted
2 tbsp plain cream cheese
1 tbsp milk
¼ tsp NOMU Vanilla Essence
pinch of salt
Preheat your oven to 160°C (fan-assisted convection) and line a 21 x 11cm loaf tin with baking paper.
Whisk together the butter and sugar (sachet 1), then add in the egg and whisk for 1 minute until the mixture is pale and creamy. Stir in the blondie mix (sachet 2) to form a smooth batter.
Spread the batter into the prepared tin and set aside. In a small bowl, mix together the extra castor sugar and cinnamon. Sprinkle it over the blondie mix and cut it into the batter using a butter knife.
Bake for 20-25 minutes or until golden. Remove from the oven and set aside to cool in the tin.
While the blondie is cooling, prepare the icing by mixing all the ingredients together until smooth. Drizzle the mixture over the cooled blondie and slice into squares to serve.
Tip: To prevent lumps in your glaze, make sure the cream cheese is at room temperature.
1 box NOMU minimakes Vanilla Blondie Batter Mix
60g unsalted butter, melted
1 large egg
2 tbsp castor sugar
1 tbsp NOMU Ground Cinnamon
Cream cheese glaze:
1/3 cup icing sugar, sifted
2 tbsp plain cream cheese
1 tbsp milk
¼ tsp NOMU Vanilla Essence
pinch of salt
Preheat your oven to 160°C (fan-assisted convection) and line a 21 x 11cm loaf tin with baking paper.
Whisk together the butter and sugar (sachet 1), then add in the egg and whisk for 1 minute until the mixture is pale and creamy. Stir in the blondie mix (sachet 2) to form a smooth batter.
Spread the batter into the prepared tin and set aside. In a small bowl, mix together the extra castor sugar and cinnamon. Sprinkle it over the blondie mix and cut it into the batter using a butter knife.
Bake for 20-25 minutes or until golden. Remove from the oven and set aside to cool in the tin.
While the blondie is cooling, prepare the icing by mixing all the ingredients together until smooth. Drizzle the mixture over the cooled blondie and slice into squares to serve.
Tip: To prevent lumps in your glaze, make sure the cream cheese is at room temperature.
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.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
Subscribe to our Newsletter
SAFE & SECURE SHOPPING
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…
How can we (ahem) serve you today?
Connect with us on WhatsApp by simply scanning the QR Code or by clicking the button below.
