Skillet Blondie

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

  • 100 g Lescure Unsalted Butter
  • ¾ cup Brown Sugar
  • 1 Kangaroo Island Egg
  • 1 tbsp Nielsen Massey vanilla bean paste,
  • 1 cup Self Raising Flour
  • Valrhona Dulcey Chocolate, broken into pieces
  • Tasman Sea Salt
  • Skillet or round baking pan, greased with butter

Method

  1. Preheat oven to 180C
  2. Cream butter & brown sugar in a large mixing bowl
  3. Add egg and vanilla paste, stir to combine
  4. Add self raising flour & mix until a smooth batter forms. Add approximately half of the dulcey chocolate pieces
  5. Spoon cookie dough into the skillet, (or baking pan) and press the remaining pieces of chocolate into the top of the blondie & sprinkle with sea salt
  6. Bake in the oven for 20mins
  7. After 20 mins check the blondie mixture, look for a slight wiggle in the centre of the pan and switch off heat
  8. Rest blondie in the oven for a further 20 mins before removing. Blondie is best served warm.

Buy the Ingredients