Mars Bar Blondies
I was having a pretty bad day on Saturday, with a sick child meaning we were stuck at home instead of whizzing up the motorway for a weekend with my sisters in London, so when I found some Mars bars on offer in the supermarket I decided to get them to make into a very indulgent cake. I considered the easy peasy Mars Bar crispy cakes (melted Mars bar mixed with Rice Krispies) but wanted something more satisfying so hunted out my ever faithful Hummingbird Bakery brownie recipe to make something similar to the Creme Egg brownies I made earlier this year.
As I gathered my ingredients together, I discovered with a sinking feeling that the only chocolate I had in the house was white. Instead of giving up on the idea, I decided to do a twist on it by making Blondies (essentially white chocolate brownies) and give them a Mars Bar icing topping. I didn’t get to make them until Sunday morning as I got stuck under a miserable child for most of Saturday and then by the time they’d cooked and cooled, it was Sunday afternoon before we had them, but they were the perfect cake for a post Sunday walk. And they were ideal for my mid-morning slump at work too!
They are ridiculously easy to make (thankfully) and this recipe makes enough to make around 16 largeish slices. If you have small children, cut them smaller and they’ll last even longer!
To make the basic Hummingbird Bakery Blondies, you’ll need:
150g white chocolate
125g unsalted butter
150g caster sugar (I used demerara as it’s slightly richer than granulated or caster)
1.5 tsp vanilla extract
200g plain flour
pinch of salt
Carefully melt the butter and chocolate in a heatproof bowl over a pan of simmering water, stirring continuously. Or do it the cheat’s way using the microwave for 30 second bursts until it’s warm enough to melt any stubborn bits when stirred.
As the mixture cools, mix in the sugar and then add the eggs and vanilla extract and stir quickly to avoid scrambling the eggs with the residual heat from the melted butter chocolate mix.
Finally, add the flour and stir in a figure of 8 movement until it’s well incorporated (try to avoid over mixing here to avoid adding too much air to the mix which will give a more cakey result – a rare cake batter that really is best done by hand, no matter how pretty your K Mix looks). At this point, I also mixed in some mini marshmallows I’d found whilst hunting for chocolate, although the original recipe suggests pecans which would also be delicious!
Pour (or spoon if it’s easier) the mixture into a greased brownie tin (33 x 23 x 5cm) and leave to settle. Meanwhile, chop up three Mars bars and add them to a heatproof bowl with a splash of milk. Carefully heat the mixture using the preferred method from before and mix until you have a sauce consistency. Pour this over the blondie mix in the pan and spread carefully to cover it.
Bake in an oven preheated to 170°C for around 35 minutes – until the outside is cooked, but the centre is soft – for sticky, gooey perfection!
Remove from the oven and leave to cool. This is where it’s best to go out so you’re not tempted to ruin the results by wanting to tuck in straight away. When they are completely cooled, cut into slices and enjoy! The result isn’t as pretty as I’d hoped, but I wanted to keep the pale sponge look of Blondies which I think would be lost if the chocolate bars were mixed in. And the taste is perfect! I think if I did this again, I might pour the melted mix on the baked (and cooled) cake and then refrigerate to give it a more glossy appearance. If you try this and it works, do let me know!