Candy cane and choc chip blondie

Yummy Candy cane and choc chip blondie Recipe

Get festive in the kitchen with these candy cane and choc chip blondies, the perfect sweet treat to serve with coffee after a big Christmas lunch!
Candy cane and choc chip blondie
Prep Time : 0:15 | Cook Time : 0:45 | Total Time : 1:00 | Serving : 16 pieces person.


  • 200g white chocolate, chopped

  • 150g butter, chopped

  • 1 cup (220g) caster sugar

  • 3 Coles Australian Free Range Eggs, lightly whisked

  • 1 cup (150g) plain flour

  • 1/2 cup (75g) self-raising flour

  • 100g white chocolate, extra, chopped

  • 50g dark chocolate, coarsely chopped

  • 4 candy canes, coarsely chopped

  • Candy canes, extra, to decorate

  • Chocolate Gingerbread Biscuits, cut into candy cane shapes, to decorate (see notes for recipe)


  • Step 1

    Preheat oven to 180°C. Grease the base and sides of a 20cm (base measurement) square cake pan and line with baking paper, allowing the sides to overhang.

  • Step 2

    Place white chocolate and butter in a saucepan over low heat. Cook, stirring, for 5 mins or until mixture melts and is smooth. Set aside for 5 mins to cool slightly. Add sugar and stir to combine. Stir in the egg. Add the combined flour and stir to combine. Gently fold in the extra white chocolate, dark chocolate and candy cane. Pour into prepared pan.

  • Step 3

    Bake for 35-40 mins or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.

  • Step 4

    Top with extra candy canes and biscuits. Cut into pieces to serve.

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