Squillionaire blondies

Name: Squillionaire blondies
Total time: 1500 s
Yield: 10-12 servings
Cuisine: British
Ingredients: 225 g unsalted butter; 250 g light brown soft sugar; 100 g light muscovado sugar; 2 medium eggs + 1 egg yolk; 2 tsps vanilla bean paste; 285 g plain flour; 2 tsps cornflour; 1/2 tsp baking powder; 1/2 tsp salt; 160 g white chocolate; 1 tbsp milk if needed; To decorate:; 20 g Milkybar

Laura @FeelBetter

Milton Keynes, England

The Milkybars are on me ~ the Milkybar Kid

The first known recipe for a brownie was published in 1896, by Fannie Farmer, a pioneer of modern American cookery. The original brownie was a fudgy, butterscotch-flavoured bar - what we recognise today as a chocolateless blondie. These brownies were baked individually in small, shallow, fancy cake tins rather than as a tray bake. Fannie only added chocolate to her recipe a decade later in 1906, coinciding with the rapid expansion of chocolate manufacturing in America so the blondie predates the brownie.

Daniel Peter, a Swiss entrepreneur, was one of the first chocolatiers to make milk chocolate in 1875 by adding powdered milk to chocolate. The chemist, Henri Nestlé, helped him develop the recipe by using high quality condensed milk from his own factory.

In 1936 Nestle made Nestrovit, a vitamin-enriched condensed milk, developed as a formula for sick children. Nestlé added cocoa butter in order to make a solid tablet form of the milk and in doing so accidentally invented white chocolate. Shortly after it was realised that a non-medicinal version could be made and the Milkybar was born.

These blondies are made with a combination of two sugars; light brown which is refined white sugar with molasses added back in and muscovado which is less refined so it retains most of its molasses, resulting in a fudgy, and, according to my son, ‘leng’ blondie. Blast with Milkybar and serve with a cold glass of milk.
#GoldenApron23

The Milkybars are on me ~ the Milkybar Kid

Laura @FeelBetter

Milton Keynes, England

The Milkybars are on me ~ the Milkybar Kid

Saved

Ingredients

25 minutes

10-12 servings

225 gunsalted butter
250 glight brown soft sugar
100 glight muscovado sugar
2medium eggs + 1 egg yolk
2tsps vanilla bean paste
285 gplain flour
2tsps cornflour
1/2 tspbaking powder
1/2 tspsalt
160 gwhite chocolate
1 tbspmilk if needed
To decorate:
20 gMilkybar

Saved

Steps

25 minutes

1

Preheat the oven to 160 degrees C fan. Line a 20cm square tin with baking parchment. Place the butter in a small skillet or pan place on a gentle heat. After a few minutes, it will start to foam then will form milk solids. Continue to cook until it is golden brown. Take off the heat and set aside to cool for 5 minutes.
2

In a mixer, beat the eggs for 5 minutes then add the sugars and beat until smooth and pale. Whisk in the melted butter and vanilla. Combine the flour, cornflour, baking powder and salt and fold into the batter. If the mixture is too thick to spread, add a tablespoon of milk. Break the white chocolate into chips and fold through the batter. Spread the blondie batter into the prepared tin and transfer to the oven.
3

Bake in the centre of the oven for 25 minutes until a skewer inserted in the centre comes out clean. Allow to cool. Melt the Milky Bar and drizzle on top. Cut into bite size pieces. Keep refrigerated or freeze until needed.