Bake: Anzac Blondies

Bake: Anzac Blondies

I love gooey, chocolately brownies, especially my super easy recipe for them, but sometimes I want that dense, brownie texture with a lighter flavour – a more… Aussie flavour. Luckily for me, these Anzac-style blondies fit the bill perfectly. They combine everything that you love about Anzac biscuits, from the molasses-y golden syrup to the sweetness of the coconut, it’s lucky I managed to get the batter in the oven and not eat the entire thing raw!

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I lined my dish with baking paper, as we all know how gooey cake batters likes to stubbornly cling to dishes, making them difficult to clean. It also made them easier to lift out, once they’d cooled down a bit… not that I let them get too cool – blondies (like brownies) are so much better hot out of the oven!

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I baked this particular batch of Anzac Blondies to take to the Sydney Food Blogger’s Christmas Picnic last weekend, and as you can see from the photo below, they went down quite the treat – everyone commenting on how much they loved the addition of cashews. Cashews?! Yeah… I didn’t have plain rolled oats, mine had fruit and nuts tossed through them – I was able to remove the large pieces of date, but left the cashews. Lesson? Don’t worry if your oats are fruit and nut like mine were, that makes them better!

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As you can see, they were pretty popular…

Anzac Blondies

Ingredients

  • 2/3 cup white chocolate buttons (I just bashed Cadbury Dream with a rolling pin)
  • 125g unsalted butter
  • 1 1/2 cups caster sugar
  • 1 tsp vanilla
  • 1/4 cup golden syrup (if you’ve run out, give me a holla – I seem to have accumulated 3 bottles!)
  • 3 eggs
  • 1 1/2 cups plain flour
  • 1/2 tsp baking powder
  • 1/2 cup rolled oats
  • 1/2 cup shredded coconut
  • icing sugar, to dust

Method

  1. Pre-heat your oven to 180 C (160 C if fan-forced like my new oven) and line your 20 by 30 cm baking dish with baking paper
  2. Melt the chocolate and butter in a pan over a low heat, stirring until melted and combined, remove from heat and leave to cool for a few minutes
  3. Stir the sugar, vanilla, golden syrup and eggs into the butter mixture until combined, sift in the flour and baking powder and bring together
  4. Stir through the oats and coconut, then pour the batter into your dish and smooth out the top with a spatula
  5. Bake for 40-45 minutes, or until just firm to touch and a skewer comes out clean-ish
  6. If you’re patient, allow it to cool entirely in the pan. If not,  dust with the icing sugar, get your knife in there and try not to burn your tongue!