Serve these sweet blondies warm with a hearty scoop of icecream.
This dessert is sensational. Blackcurrants are an underrepresented treat. You will find them at organic shops, usually frozen. If the sauce is not sweet enough, add a little extra sugar. I’ve served this blondie with a scoop of vanilla icecream and a drizzle of blackcurrant sauce.
- Preheat the oven to 170C. Line a 20cm x 30cm tin with baking paper.
- Beat the butter and sugar until light and creamy. Add the vanilla, egg and yoghurt.
- Fold through the flour, baking soda, chocolate and nuts. Spoon into the tin and roughly smooth the top. Bake for 25 minutes.
- Place the blackcurrants, vanilla and sugar in a small pot, slowly bringing to a simmer for 15 minutes until slightly syrupy. Allow to cool to room temperature.
- Remove the blondie from the oven and cool for 10 minutes before serving with a scoop of icecream and a drizzle of sauce. Garnish with mint leaves.
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