No image available
Member recipe

Daim bar blondies

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Member recipe by

Servings

Serves 1 - 12 Bars

Soft, chewy and delicious.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 125g plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 240g light soft brown sugar
  • 125g unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 5 x 28g Daim bars, roughly chopped

Method

    1. Grease and line a 20cm square baking tin. Combine the flour, baking powder, bicarb and salt together in a bowl. Set aside.
    2. Cream the sugar and butter together, beat in the egg and vanilla and gradually mix in the dry ingredients.
    3. Stir in the chopped Daim bars and pour into the baking tin. Bake for 25-30 minutes.
    4. Allow the blondies to cool in the tin or enjoy warm from the oven.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
MrG1981
9th Apr, 2016
0.05
No temperature is given. I attempted to bake at 160c Fan in line with normal brownies, but the mixture is still liquid. So much sugar, along with the Daims, has made it like a runny caramel. I'm blasting at higher heat for 10 in hope it will firm up, followed by a long cooling in the fridge.
hollym85
15th Jan, 2013
3.05
These were slightly greasy and extremely sweet. I must admit they did taste great though! Unfortunatey I wont be making them again.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.