Sometimes referred to as the “blonde brownie” rich, chewy, filled with dried apricots & white chocolate chips. They are a rich & quite sweet dessert made up of flour, butter, eggs, brown sugar, vanilla & baking powder, resulting in beautiful caramel, nutty undertones. Unlike a brownie, they don’t have any cocoa powder in them. This allows the flavour of the brown sugar to shine through and this gives the blondies a beautiful caramel taste to them.
It’ll be hard to stop at one!
Bonus, there’s no nuts in this version … perfect for anyone with allergies.
HOW TO MAKE BLONDIES
Turn your oven on to 180C and grease and line a 9 x9inch pan. I let the baking paper hang right over the edges so that it’s really easy to pull the brownies out of the tray once they are cooled.
BEAT together the butter and brown sugar in bowl until creamy and white, add vanilla extract, eggs (1 at a time) and beat until fully combined.
Gradually stir in the flour mixture into your sugar mixture and stir until a few whisps of flour remain. Then add your white chocolate chips & dieces Angas Park dried apricots, coconut, mix again and you are done! You now have blondie batter. Tell me you won’t lick your spoon!
Pour into your prepared tray and pop in the oven to cook for 45 minutes or until just golden brown. Make sure not to over-cook them as you really want that soft fudgy texture in the middle.
Once out of the oven leave them to cool in the pan for 10-15 minutes and then using the edges of the baking paper, carefully remove the blondie square from the pan onto a wire rack.
Apricot & White Chocolate Blondies.
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 70 minutes
Makes: 24 pieces
180g Softened Butter
1 1/2 Cups Brown Sugar
2 Tsp Vanilla Extract
1 1/2 Cups Self Raising Flour
1 Cup Shredded Coconut
200g White Choc Chips
Cream Cheese Frosting
125g Softened Cream Cheese
1 1/2 Cups Icing Sugar
How to Make the Cream Cheese Icing
Beat cream cheese and butter in medium bowl until light and fluffy, then slowly add sugar until well combined.