I caved. I’ve been so good this January, but I wanted a treat and, I say, if you’re gonna go bad, go really bad. So here are my (really bad but really good) Blondies With Hot Fudge Sauce. In honesty, I added the hot fudge sauce because I had lots of fudge left over from Christmas and thought it time to be used. I’d had enough of it staring at me from the glass jar on my coffee table, time to be rid of its incessant calling.
Let’s talk about the Blondies – they are the consistency of the really thick cake-like cookie, my boyf likens them to a thick version of Marks & Spencer’s white choc chip cookies…if that’s helpful at all. They’re indulgent and best eaten warm. Enjoy treat day!
Ingredients for Blondies With Hot Fudge Sauce
300g white chocolate (100g of it chopped into small chunks)
125g unsalted butter
120g caster sugar
1 medium egg
250g plain flour (sifted)
60ml whole milk (+1 tbsp)
75g fudge
Pre heat oven 170oC
Grease and line 7″ by 9″ baking tray
1) In a Bain Marie (click here if you don’t know what I mean and go to number 11) melt 200g of the white chocolate and all the butter. Stirring occasionally so everything is mixed throughly.
2) While this is melting, in a large bowl chuck in the caster sugar. Once the mixture has melted add it to the bowl with the caster sugar and then whisk together. Once done, crack in the egg and whisk on a high speed. (Don’t worry if it looks like it has curdled a bit, keep going!).
3) Fold in half the flour with a wooden spoon (this will be quite thick) and then pour in the milk and remaining flour and fold again. Be careful not to over mix! Again, this will be pretty thick, but carry on and chuck in about 3/4 of the remaining chocolate chunks and fold until they are evenly dispersed.
4) Pour the batter into the prepared baking tin and smooth the top down with the back of a spoon. Once done, press the remaining chocolate chunks into the very top of the batter. Place on the middle shelf of the preheated oven for about 20 mins or until a skewer inserted come out clean and it has lightly browned on top.
5) When this is near the latter stages of cooking in the oven, chuck your fudge into a saucepan over a medium-low heat and allow to melt slowly, when it is begins to melt, chuck in the extra tbsp of milk and stir occasionally so everything mixes together well. If it is a little too thick for you, add a dash more milk.
6) When the Blondies are done, allow them to cool slightly in the tin, before turing them out onto a wire rack. Pour the fudge sauce over the top, in any old fashion, and devour while still warm.
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