Coffee and Maple Blondies
What you’ll need:
For the blondies:
-
3/4 cup Fix & Fogg Coffee and Maple peanut butter
-
3/4 cup coconut sugar
-
3/4 cup milk of choice
-
1 tsp vanilla
-
3/4 cup flour
-
1/4 cup ground almonds
-
1 tsp cinnamon
-
1/4 tsp salt
-
1 tsp baking powder
-
1/2 tsp baking soda
For the glaze:
-
1/4 cup Fix & Fogg Coffee and Maple peanut butter
-
2 tbsp maple syrup
-
1-2 tbsp milk of choice
Method:
-
Preheat oven to 180C (350F) and line a baking tin with baking paper (A 20cm x 20cm tin or similar!)
-
In a large mixing bowl, combine the Coffee and Maple peanut butter, coconut sugar, milk and vanilla. Mix until well combined.
-
Add the remaining ingredients and fold until just combine, try not to over mix!
-
Pour the batter into the prepared tin and spread out evenly.
-
Bake for 15-20 minute or until springy to touch and a knife comes out clean. You want them to be a bit gooey and fudgy so slightly underbaked is better than over.
-
To prepare the glaze, mix the Coffee and Maple peanut butter, maple syrup and milk together. You want it to be a nice drizzling consistency so add more milk as required. Once the blondies are cooled, drizzle the glaze over top!
We also added a drizzle of white chocolate to our blondies to give a nice contrast! Store in an airtight container.