The sun is shining and my mind has already turned to picnic food. This nutty mallow tray bake is my go to recipe for an Atomic end to outdoor feasting. Yup, its a blondie! The Debbie Harry to Chrissie Hynde’s brownie- lighter on top but with the same tight leather trousers and uncompromising stare; a statuesque grande dame of the dessert world, as satisfying as that laconic rap in Rapture and a smudgy rim of eyeliner. I use Raspberry & Champagne marshmallows to further lighten the texture- my culinary equivalent of sun- in peroxide.
Ingredients ( Makes 12)
- 125g unsalted butter, plus a smudge more for the tin
- 180g white chocolate, chopped
- 4 medium eggs
- 150g golden caster sugar
- 200g white caster sugar
- 250g plain flour
- 1⁄4 tsp baking powder
- pinch of seasalt flakes
- 150g Raspberry & Champagne Marshmallows, chopped
- 100g toasted macadamia nuts, roughly chopped
- 50g pistachio nuts, roughly chopped
- Preheat the oven to 180°C/gas 4.
- Line a 20cm square cake tin with greaseproof paper and butter it well.
- Melt the butter in a small heavy-based saucepan and cook over a low heat until it is an amber colour.
- Remove the pan from the heat, add the chocolate pieces and melt slowly, stirring occasionally, before leaving to cool for 5 minutes.
- Meanwhile, beat the eggs and both sugars together in a stand mixer (or with a hand-held whisk) until pale and mousse-like in texture. This will take about 5 minutes.
- Gently pour the melted chocolate and butter mixture into the sweetened egg mixture and whisk lightly until combined.
- Sift in the flour, baking powder and salt and fold in gently.
- Add the Raspberry and Champagne marshmallows and pistachios, and stir until well distributed.
- Scatter the chopped macadamia nuts over the prepared tin.
- Scrape the blondie mixture into the tray and smooth out.
- Bake in the hot oven for 30–35 minutes (depending on how gooey you like your blondies, I recommend checking very frequently at this stage with the tip of a skewer).
- Remove from the oven and leave in the tin to cool for at least 1 hour.
- Cut into squares with a sharp knife, then lift them out of the tin.
- These will keep for 3 days in an airtight container, or if you have any leftover they can be frozen for up to a month- yum!