Toffee Apple Curd Blondies
12 slices
30-35 minutes
Autumn Bliss in Every Bite.
Sink your teeth into these indulgent blondies, where buttery toffee meets the sweet tang of apple in a golden, chewy bar. Each square is a celebration of autumn flavours—soft and gooey with caramel notes, swirled with luscious Toffee Apple curd for a fruity twist. Perfect for a cozy dessert or afternoon tea, these blondies bring together comfort and creativity in one irresistible treat.
Ingredients
250g Unsalted Butter
250g White Chocolate chopped
200g Caster Sugar or Light Brown Sugar (for a more caramel-y vibe)
3 Large Eggs
1 tsp Vanilla Bean Paste
½ tsp Ground Cinnamon
270g Plain Flour
1 tbsp Cornflour
Toffee Apple Curd
Directions
Preheat fan oven to 160c - bake low & slow. Line 9x9inch baking tin with parchment paper
Prep the Curd: Spoon your Toffee Apple Curd into a pipping bag - it makes swirling much easier
Melt the butter and White Chocolate together in short microwave bursts, stirring between each one until smooth. Set aside to cool slightly
Whip the eggs and sugar together for about 3 minutes on high speed until pale, thick & fluffy
Add the cooled butter-chocolate mixture and vanilla bean paste, whisking until fully combined
Sieve together the flour, cornflour and cinnamon, then fold into the wet ingredients until just incorporated. (Don’t overmix - the batter should be silky and slightly runny)
Pour into your lined tin and pipe lines of Toffee Apple Curd across the top. Use a knife or skewer to create a pretty feathered swirl pattern.
Bake for about 30-35 mins, until the edges are golden and the centre still has a slight wobble.
Cool completely in the tin, then chill in the fridge for at least 2-3 hours before slicing into approx. 12 fudgy squares.
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