White Chocolate Blondie
Growing up as a kid in India, I used to love having Nestle’s Milkybar. The taste was always amazing. So I always wondered how I can possibly make it white chocolate. I had got some previously for a peppermint glaze for a cake a few years back, otherwise, I hadn’t used it much!
Ingredients
- 1/2 cup condensed milk
- 50 grams butter
- 1/4 cup castor sugar
- 1/4 cup soft brown sugar
- 2 tablespoons maple syrup
- 1/4 cup Amul whipping creamhttp://ask-deepa.com/wp-admin/post-new.php?post_type=ssr_recipe#
- 1 cup of maida or all purpose flour
- 1/2 teaspoon of baking powder
- 1/8 teaspoon baking soda
- 1/2 a teaspoon vanilla essence
Instructions
Steps to make Eggless White Chocolate Blondie
- Preheat oven to 180C for 20 minutes
- Prepare a dish with butter and baking paper
- With the heat off a pan, add 1/2 cup condensed milk
- Add 50 grams butter I had added 100, it became a little oily,
- Add 1/2 cup chopped white chocolate
- Add 1/4 cup castor sugar
- Add 1/4 cup soft brown sugar
- Add 2 tablespoons maple syrup
- Add 1/4 cup Amul whipping cream
- Transfer the pan on the heat, keep it in sim
- Stir all the ingredients using a spatula until all ingredients are mixed
- Remove from heat, after all ingredients are well incorporated and then keep aside
- In another bowl, place the sieve on top
- Add 1 cup of maida or all purpose flour
- Add 1/2 teaspoon of baking powder
- Add 1/8 teaspoon baking soda
- Sieve all ingredients well
- Add 1/2 a teaspoon vanilla essence to the wet mixture
- Add the dry ingredients slowly and mix using a spatula
- Pour it into the prepared pan, it should pour in layers like a ribbon consistency
- Tap the dish on the counter and pop it into the preheated oven for around 15-20 minutes
- Let the blondie cool for a minimum of 20 minutes upto half an hour, cut and then serve