Hot Cross Bun Blondies

Name: Hot Cross Bun Blondies
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 16 serving(s)
Ingredients: 200 g unsalted butter, plus extra to grease; 200 g light brown muscovado sugar; 200 g white chocolate, roughly chopped; 250 g plain flour; 1/2 tsp. fine sea salt; 1/2 tsp. baking powder; 1 tsp. ground cinnamon; 1/2 tsp. mixed spice; 1/2 tsp. ground nutmeg; 2 large eggs; 1 tsp. vanilla extract; 50 g sultanas; 50 g mixed peel; Finely grated zest of 1 orange

Blondies are a great thing to bake, and these Easter versions are packed with the fabulous spied and dried fruits of the humble hot cross bun.

By Ailsa BurtPublished: 07 March 2019

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These blondies are the perfect Easter treat. Blondies are brownies made with white chocolate, rather than the traditional dark chocolate, and these ones have the additional flavour of hot cross buns.

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Yields:

16 serving(s)

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Cal/Serv:

306

Ingredients

200 g
unsalted butter, plus extra to grease
200 g
light brown muscovado sugar
200 g
white chocolate, roughly chopped
250 g
plain flour
1/2 tsp.
fine sea salt
1/2 tsp.
baking powder
1 tsp.
ground cinnamon
1/2 tsp.
mixed spice
1/2 tsp.
ground nutmeg
2
large eggs
1 tsp.
vanilla extract
50 g
sultanas
50 g
mixed peel
Finely grated zest of 1 orange

Directions

1. Step 1Preheat the oven to 180°C, 160°C fan, gas 4. Grease and line a 20cm square tin. In a large saucepan, melt the butter with the sugar over a low heat till the sugar is melted. Stir in 50g of the chocolate. Remove from the heat and leave to cool slightly.
2. Step 2Meanwhile, mix together the flour, salt, baking powder and spices. Leave to one side. Once the butter mixture has cooled, whisk in the eggs and vanilla extract. Add the flour mixture, mixing well, then fold in 100g of the chocolate along with the sultanas, mixed peel and orange zest. Tip into the tin and smooth the top.
3. Step 3Cook for 25-30 minutes until there is just a slight wobble in the centre. Leave to cool in the tin completely then leave in the fridge overnight to firm up.
4. Step 4When ready to serve, cut the blondies into 16 squares. Melt the remaining chocolate in a heatproof bowl set over a pan of barely simmering water. Put to one side to cool and thicken slightly for 10mins then put into a piping bag. Pipe crosses over each blondie and allow to set. Serve.