DANE IS BACK! And y'all know he doesn't do things by halves so when we say he's back with a BANGING BLONDIE recipe you best believe it. This oooey goooey Brown Butter Blondie is chock-a-block with Caramelised White Chocolate, tangy freeze dried Raspberries and a TON of home made Raspberry Goo (sauce). Make sure you stay tuned right to the end to find out Dane's secrets on how to achieve the ultimate Blondie texture!
The Crumbs and Doilies gang have been working away at a new range of our New York Cookies, including Bueno, Nutella and Lemon Meringue! You can pick on up in store or get a box of 6 delivered right to your door! Order now at:
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Wanna see what else we are up to? Follow us on Instagram @crumbsanddoilies @cupcakejemma @danepemberton and remember to tag us using #cupcakejemma so we can see all your awesome bakes!
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10 x 10" Square Tin
Preheat Oven to 175C (fan assisted)
180g Unsalted Browned Butter (follow the video below to see how)
450g Soft Light Brown Sugar
4 Eggs
1.5 tsp Vanilla Extract GET YOURS HERE [ Ссылка ]
1/2 tsp Salt
1/2 tsp Baking Powder
360g Plain Flour
200g White Choc Chips
200g Caramelised White Choc (follow the video below to see how)
15g Freeze dried Raspberries
Raspberry Goo (follow the video below to see how)
How to make Burnt Butter: [ Ссылка ]
How to make Caramelised White Choc: [ Ссылка ]
How to make Fruit Goo: [ Ссылка ]
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BAKE AT HOME KITS AND MERCH!: [ Ссылка ]
SUBSCRIBE FOR WEEKLY VIDS: [ Ссылка ]
MORE CAKE: [ Ссылка ]
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
