Name: Choc-Chip Blondie & Butterscotch Sauce with Peanuts
Yield: 2
Cuisine: American
Ingredients: packet Blondie Mix; packet dark chocolate chunks; 1 packet Peanut Nutter; packet Pure Cream; packet roasted peanuts

HelloFresh

Recipes

Choc-Chip Blondie & Butterscotch Sauce

with Peanuts

Get up to $175 off

Allergens:

Peanuts

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total

Cooking Time

DifficultyEasy

Ingredients

Serving amount

packet

Blondie Mix

packet

dark chocolate chunks

1 packet

Peanut Nutter

(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Sesame. )

packet

Pure Cream

(Contains: Milk; )

packet

roasted peanuts

(May be present: Sesame, Tree nuts, Gluten, Milk, Soy. )

Nutrition Values

Calories102 kcal

Energy (kJ)425 kJ

Fat8.6 g

of which saturates1.2 g

Carbohydrate2.3 g

of which sugars0.7 g

Dietary Fibre1.4 g

Protein4.4 g

Sodium45 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Preheat the oven to 180°C/160°C fan-forced. In a small saucepan, melt the butter (for the blondie) over a medium-high heat, until beginning to brown, 2-3 minutes. Set aside until cooled slightly, 5 minutes. While the butter is cooling, line a 20cm square baking tin with baking paper.

In a medium bowl, add the blondie mix and dark chocolate chunks. Stir until the chocolate chunks are well coated.

To the bowl with the dry ingredients, add the eggs and browned butter and stir to combine.

Pour the blondie mixture into the prepared baking tin and spread evenly using a spatula. Bake until just firm to the touch, 25-28 minutes. Leave to cool in the tin for 15 minutes. TIP: To check if the blondies are done, stick a toothpick or skewer in the centre. It should come out clean.

While the blondies are baking, return the saucepan to a medium-high heat. Add the light thickened cream, brown sugar, butter (for the sauce), dark roasted peanut butter and a pinch of salt and cook, whisking until well combined, 5 minutes. Set aside until thickened. TIP: the sauce will thicken as it rests!

Slice the blondie into 8 squares. Serve the choc-chip blondies warm on a serving dish with a drizzle of the butterscotch sauce. Garnish with the roasted peanuts. Enjoy!