Lindt Strawberries and Cream Blondies!
Updated: Oct 11, 2020
133g unsalted butter or baking spread.
180g golden caster sugar.
150g plain flour.
2 medium eggs.
1/2 tsp vanilla extract. A pinch of salt.
100g Lindt strawberry and cream truffles.
50g strawberry jam - I recommend using a smooth jam like Hartley’s strawberry jelly so it’s easier to swirl.
Preheat your oven to 170 degrees fan and line and grease a 9x9 square dish.
In a saucepan over a low heat melt together the butter and sugar.
Once melted, take off the heat and add in the chocolate. Stir continuously until melted and well combined.
Add the two eggs and vanilla extract. Mix continuously to ensure the eggs don't get cooked.
Add in the flour and salt and fold in until just combined. Try not to over beat the mixture.
Pour the mixture into your square dish and add the jam on top in different places.
Using a skewer, swirl the jam around the batter.
Once satisfies with the pattern, bake in the oven for 20-25 minutes or until the top of the blondies is golden brown.
Once baked take out of the oven and leave to cool before cutting.