makes
12-16
prep
10 minutes
cook
35 minutes
difficulty
Easy
makes
12-16
serves
preparation
10
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 125 g (4½ oz) salted butter, plus extra for greasing
- 2 eggs
- 150 g (5½ oz / generous ¾ cup) soft brown sugar
- 1 tsp vanilla extract
- 125 g (4½ oz / 1 cup) plain (all-purpose) flour
- 2 tbsp + 1 tsp malted milk powder
- ½ tsp baking powder
- 50 g (1¾ oz) dark chocolate, cut into chunks
Instructions
- Grease and line the base of a 20 cm (8 in) square cake tin (pan) with baking parchment.
- Add the butter to a small saucepan and gently melt over a medium heat. Remove from the heat and leave to cool down slightly.
- Add the eggs and sugar to a large bowl and whisk together with a hand-held whisk for a few minutes, or until thick and frothy. Whisk through the melted butter and vanilla, then finally, fold in the flour, malted milk powder and baking powder. Gently pour into the prepared tin and scatter over the chocolate.
- Heat the air fryer to 160°C (325°F). Once hot, transfer the tin to the drawer and bake for 30 minutes. The blondies are done when a skewer inserted into the centre comes out with sticky crumbs but isn’t wet. Leave to cool completely in the tin. Cut into 12–16 squares and store in a cake tin or airtight container for up to three days.
Note
This recipe was created in a 5.7-litre (6 quart) air fryer with one drawer. As air fryers can vary you may find you need to bake for a minute or two more or less.
Recipe and image from by Katy Greenwood (Hardie Grant Books). Photography by Ant Duncan. Available from 1 October.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.