Experimenting in my kitchen
What can I say? I like experimenting in the kitchen. And so should you!
I hope by making tutorials of my experiments showing all the good results and the err…. not so good, you can experiment with me and enjoy baking as much as I do 🙂
Doesn’t that look nice? In my opinion (and the opinion of everyone who ate this), the experiment was a great success
The only thing that wasn’t a success….
Was my photos. (That have now been replaced).
In my impatience to try the blondie, I didn’t allow it to cool for very long so the condensed milk run and the chocolate was still melting.
At least I managed to get one shot where they aren’t falling apart. It does look tantalizingly good doesn’t it?
- 190 g Butter Melted
- 2 Eggs
- 1 Cup Brown Sugar
- ¼ Cup White Sugar
- 2 Tbsp. Vanilla Essence
- 1 Cup Wholemeal Flour
- 2 Cups Plain flour
- 1 Tsp Baking Soda
- 1 Block of Caramello Chocolate
- 1 Handful Chocolate chips Optional
- ½ Tin Condensed Milk
Preheat oven to 180°C and grease a 9"x13" pan.
Melt the butter and add that to the sugar and brown sugar.
Add the eggs and vanilla essence and mix well.
- Add the flour and baking soda and stir until combined. (Here you can add chocolate chips if you desire. I added about a handful but up to you how much you would like.)
Place 2/3 of the batter into the greased slice tin and spread evenly over the bottom.
- Break the Caramello chocolate, (or any caramel filled chocolate), over the base.
- Pour the condensed milk over the chocolate.
- Place the rest of the batter over the top in a thin layer.
- Cook for around 20 minutes. The middle should be wobbly due to the condensed milk.
If you don’t want the blondies to run everywhere, allow to cool for at least 3 hours or place it in the fridge before you cut it. If you are like me, just dig right in with a spoon!