Side Pannel
Mint Chocolate Fondant Thins
Mint Chocolate Fondant Thins
- Recipe Submitted by maryjosh on 11/30/2016
Ingredients List
- 1 stick (113g) unsalted butter, melted and slightly cooled
- 1 cup (200g) light brown sugar
- 1 large egg
- ½tsp vanilla extract
- Pinch salt
- 1 cup (140g) plain flour
- 1 heaping cup (200g) broken up mint chocolate fondant thins (such as After Eights)
Directions
Preheat oven to 180C/350F and grease and line an 8x8 inch square pan.
Place the sugar into a large bowl and pour melted butter over it. Whisk until well combined and smooth.
Add in the egg and vanilla extract and mix until well incorporated, about 45 seconds.
Place chocolate thins into a Ziploc bag and smash into pieces with a rolling pin. A mixture of small and large pieces is great!
Add the salt, flour and chocolate pieces into the sugar mix and stir until just combined. (there should be no large lumps of flour visible).
Tip into your greased and lined pan and smooth until level with a spatula or wooden spoon.
Place in the oven for 20-25 minutes until lightly golden, the top looks a little crackly and an inserted skewer into the centre comes out with one or two crumbs on.
Leave to cool in the pan completely, before slicing into 9-12 bars.
Blondies will keep in an airtight container, at room temperature for 3 days.
Place the sugar into a large bowl and pour melted butter over it. Whisk until well combined and smooth.
Add in the egg and vanilla extract and mix until well incorporated, about 45 seconds.
Place chocolate thins into a Ziploc bag and smash into pieces with a rolling pin. A mixture of small and large pieces is great!
Add the salt, flour and chocolate pieces into the sugar mix and stir until just combined. (there should be no large lumps of flour visible).
Tip into your greased and lined pan and smooth until level with a spatula or wooden spoon.
Place in the oven for 20-25 minutes until lightly golden, the top looks a little crackly and an inserted skewer into the centre comes out with one or two crumbs on.
Leave to cool in the pan completely, before slicing into 9-12 bars.
Blondies will keep in an airtight container, at room temperature for 3 days.
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