Christmas blondies ‘perfect for any festive party’ – recipe

How are you spending your Christmas? Chances are you'll be looking forward to quality time with family and friends and indulging in some foodie treats.

But if the idea of spending hours in the kitchen up to your elbows in flour in order to conjure up beautiful bakes doesn't appeal, we have you covered.

Check out these festive blondies we've picked out from FitWaffle Kitchen's Baked In One book, designed for minimum effort and maximum taste.

For an extra special treat, you can top them with sweets and chocolate like M&Ms or Smarties. Red and green ones work well for this as they're Christmassy colours and look great.

Perfect as a great dessert for the big day itself or even to serve up with a cuppa when your friends and family pop in before Christmas. Here's our guide showing you how to make them….

Serves 16


170g unsalted butter, softened

165g light brown sugar

100g granulated sugar

1 large egg and 1 egg yolk

2 tsp vanilla extract

215g plain flour

150g red and green candycoated chocolate buttons (for example, M&Ms) + 50g for the topping

■ Preheat the oven to 180°C/ 160°C fan/gas 4 and line a 20cm square baking tin with non-stick baking paper.

■ Put the butter and both sugars into a large mixing bowl and beat together with an electric hand mixer until light and fluffy.

■ Add the egg, egg yolk and vanilla extract and beat until light in colour (this can take a few minutes).

■ Fold in the flour until only a few streaks of flour remain. Fold through the 150g of chocolate buttons. Scoop the batter into your prepared tin and smooth it out to the edges.

■ Sprinkle the remaining candy-coated chocolate buttons over the top. Feel free to add more if you like.

■ Bake for 30 minutes until there is only a very slight wobble in the middle. Leave to cool completely in the tin, then chill in the refrigerator for about three hours for a firmer texture and a cleaner cut.

■ Cut into 16 squares. Enjoy!

TIP: Store in an airtight container at room temperature for up to five days.

Recipes from Fitwaffle’s Baked In One by Eloise Head (Ebury Press, £22)

Photos: Faith Mason

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