Eggless Sandwich Blondie - Dessert Month Recipe 5

Brownies I have had plenty but blondies very few. A twist on the traditional blondie, this sandwich blondie has milk chocolate and nuts sandwiched between two decadent layers of white chocolate goodness. And its eggless. The idea to sandwich a chocolate bar between blondies came from this thriller + recipes novel I had read some time ago, Cream puff murder. I used a simple nut chocolate as I didn't want the blondies too thick but feel free to use a bar of your choice. If you want you can just make these as plain blondies without the chocolate bar, just add a cup of walnuts to the batter after coating with a tablespoon of flour. 

They taste divine by themselves and even better when paired with a scoop of icecream.

Ingredients: 

1 cup all purpose flour (maida)
1/2 can Amul mithai mate or 3/4 cup sweetened condensed milk
1 stick or 100 grams melted butter or 1/2 cup refined vegetable oil + pinch of salt
1/2 cup yogurt + milk equal portions
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup melted white chocolate (200 grams)

3-4 bars milk chocolate with nuts, enough to cover your pan

2-3 tablespoons dark chocolate

Preheat oven to 350 F or 180 C. Take a large bowl and mix the wet ingredients - the yogurt / milk mixture, oil, condensed milk, sugar and melted chocolate. White chocolate melts faster than dark chocolate so be careful while melting it. Then mix the dry ingredients - flour, baking powder, baking soda. Add the dry ingredients to the wet ingredients, couple of tablespoons at a time. When all the ingredients are incorporated, beat for about 2 minutes with a hand mixer.

Take a 8x8 inch metal or glass cake pan. Line the bottom and sides with foil. This lets you pull out the blondies out of the pan easily and also it's easier cutting and clean up. Pour in half the the batter and level. Next layer the chocolate bars to cover the entire surface and then pour the remaining half of the batter on the chocolates. Bake for 20 minutes. Insert a toothpick in the center to check doneness. The toothpick should come out clean, if it comes out with wet batter (some chocolate might stick) bake an additional few minutes.

Cool the blondies. Cut into squares. Melt the dark chocolate and pour into a ziplock bag. Nip a corner and drizzle zigzags on the blondies. Enjoy them warm with a scoop of ice cream or a glass of ice tea! These can be stored in the refrigerator for a week. To re-serve, microwave on full strength for 15-20 seconds.

 

I am sending this to Divya's Brownies/Blondies/Bars event.