1 box NOMU MiniMakes Vanilla Blondie Batter Mix
60g unsalted butter, melted
1 large egg
Preheat your oven to 160°C (fan-assisted convection) and line a 21 x 11cm loaf tin with baking paper.
Mix the warm melted butter with the sugar (sachet 1), then whisk in the egg for 1 min until pale and creamy. Add the blondie mix (sachet 2) and stir until just combined.
Spread the batter evenly into the prepared tin and bake for 20-25 minutes until golden and still fudgy in the center.
Allow to cool completely before slicing into squares.
Tips: The batter may become quite thick after adding the dry ingredients, almost like a soft cookie dough, but don’t worry! The thickness of the batter helps create the dense, fudgy texture we’re after.
To get sharp clean sides when slicing your blondies, run a sharp serrated knife under hot water and wipe dry with paper towel between each cut.
Check out our Blondies 101 guide for troubleshooting tips and a deeper look into what makes a perfect blondie.
1 box NOMU MiniMakes Vanilla Blondie Batter Mix
60g unsalted butter, melted
1 large egg
Preheat your oven to 160°C (fan-assisted convection) and line a 21 x 11cm loaf tin with baking paper.
Mix the warm melted butter with the sugar (sachet 1), then whisk in the egg for 1 min until pale and creamy. Add the blondie mix (sachet 2) and stir until just combined.
Spread the batter evenly into the prepared tin and bake for 20-25 minutes until golden and still fudgy in the center.
Allow to cool completely before slicing into squares.
Tips: The batter may become quite thick after adding the dry ingredients, almost like a soft cookie dough, but don’t worry! The thickness of the batter helps create the dense, fudgy texture we’re after.
To get sharp clean sides when slicing your blondies, run a sharp serrated knife under hot water and wipe dry with paper towel between each cut.
Check out our Blondies 101 guide for troubleshooting tips and a deeper look into what makes a perfect blondie.
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