.:: { Kitchen } Raspberry Blondies with Tia Maria Ice Cream ::.

On my breakfast table this weekend is raspberry blondies topped with yummy Tia Maria Ice Cream. I found the recipe on a free magazine I got from Woolworth’s the week before, and I couldn’t wait to try it – so I went and shop for the ingredients on Friday night and made this early the next morning. And I love the result! The top is crispy, and the inside rich and has the perfect amount of sweetness. I didn’t think it would work with Tia Maria ice cream, but it was what I had in the freezer. Turned out it was a perfect combination!

Raspberry Blondies

Raspberry Blondies
125gr butter, chopped
220 gr white eating chocolate, broken into pieces
3/4 cup caster sugar
2 tsp vanilla extract
1 cup plain flour
2/3 cup frozen rapberries
icing sugar, to serve

1. Preheat oven to 180′ C. Grease and line a 20cm square cake pan with baking paper. Place butter and chocolate into saucepan and stir, occasionally, over a medium-low heat until melted and smooth. Remove saucepan from heat.
2. Stir sugar and vanilla into chocolate mixture. Set aside to cool for 5 minutes. Add eggs and stir until combined. Sift the flour over mixture and stir until combined. Add raspberries and gently stir through mixture. Pour into cake pan. Bake for 35 minutes or until set. Dust with icing sugar to serve.

Raspberry Blondies

Tia Maria Ice Cream
600 ml thickened cream
1 cup milk
3/4 cup sugar
2/3 cup Tia Maria

1. Mix everything together.
2. Pour into ice cream maker and process according to the manufacturer’s instruction.


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