Description
What could be better than mint chocolate fondant thins packed into my favourite soft and chewy blondie recipe?
Ingredients
- 1 cup Light Brown Sugar
- 1 stick Unsalted Butter, Melted And Cooled Slightly
- 1 Large Egg
- ½ teaspoons Vanilla Extract
- 1 cup (Heaping) Fondant Mint Thins, Such As After Eight Mints
- 1 pinch Salt
- 1 cup All-purpose Flour
- 1 cup Light Brown Sugar
- 1 stick Unsalted Butter, Melted And Cooled Slightly
- 1 Large Egg
- ½ teaspoons Vanilla Extract
- 1 cup (Heaping) Fondant Mint Thins, Such As After Eight Mints
- 1 pinch Salt
- 1 cup All-purpose Flour
Preparation
Preheat oven to 350 F and grease and line an 8×8 inch square baking pan. Set aside.
Place the sugar into a large bowl and pour melted butter over it. Whisk until well combined and smooth. Add the egg and vanilla extract and mix until well incorporated, about 45 seconds.
Place the chocolate thins into a Ziploc bag and smash them into pieces with a rolling pin. A mixture of small and large pieces is great!
Add the salt, flour and chocolate pieces into the sugar mixture and stir until just combined (there should be no large lumps of flour visible).
Tip the dough into your greased and lined pan and smooth until level using a spatula or wooden spoon.
Place in the oven for 20-25 minutes until lightly golden, the top looks a little crackly and a skewer inserted into the centre comes out with one or two crumbs on it. Remove from oven.
Leave it in the pan to cool completely before slicing into 9-12 bars. Blondies will keep in an airtight container, at room temperature for 3 days.
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