Don’t know what to do with those Ferrero Rocher boxes you still have lying around? Or do you just want to do something different with them? You’ve come to the right page.
With blondies, you can essentially chuck anything you want into them and you can alter the recipe if you rather them be more cakey than gooey or vice versa.
So the key ingredients for the blondie mix are:
- 200g brown sugar
- 225g melted butter
- 2 eggs
- 250g plain flour
- 1 tsp vanilla
- 1/2 tsp salt
- Roughly 9 Ferrero Rocher balls (I used Raffaello balls too)
- Preheat the oven at 175C or 347F or Gas mark 3
- Melt the butter then add to the brown sugar in a bowl
- Mix until fully creamed through
- Add the eggs, one by one, to incorporate into the mix
- Add the vanilla and salt
- Gradually add the flour into the mix and combine by folding
- Place the blondie batter into a square shape tin roughly 10 x 10 inches
- Place the ferrero rocher balls apart (I placed 9 evenly apart)
- Bake for around 25 minutes
- Leave to cool down completely, so they set properly!
Remember with this recipe the more flour you add, the more cakey it’ll become. So you can play around with the recipe until it suits you.
Notes: I added cashews to my mix which probably wasn’t the greatest idea as they didn’t bake to the texture I thought they would. Also avoid cutting through the Ferrero Rocher balls when you serve them if you aren’t eating them straightaway or they will lose their crispness.
The cross section here shows the cakey to gooey ratio and its safe to say mine were more cakey than gooey – but each to their own!
So all that’s left is for you to have a go!