Ultimate Australian Blondies with Anzac Biscuit Base

It’s no secret that I’m a big fan of all things Anzac. I like to think outside of the Anzac biscuit box, and in recent years, have tucked into all manner of delicious Anzac treats from blondies to muffins and slices stuffed with everything from Marmalade to Nutella.

This year though, I have totally pushed the boat out with this epic Anzac treat. Think Anzac biscuit base, white chocolate Tim Tam middle,  topped off with a super squidgy salted caramel brownie. Oh, and did I forget to mention the blondie is full of fudgy bits and white choc chips? Let’s not do things by halves, hey?!

The trick is not to overcook the blondies, they’re best when they’re squishy and fudgey. If you insert a cake tester and it comes out clean, you’ve baked them a touch too far.

I’ve actually been working on this recipe ever since I made the Ultimate Australian Brownies,  a few years back. They’re just as epic, just as yum, just a bit blonder and perfect for the white chocolate lover in your life. One thing is for sure, these beauties will make your Anzac Day sweet as!

Ingredients 

ANZAC base

115g unsalted butter, chopped

2 tablespoons golden syrup

1/4 cup  water

½ teaspoon bicarbonate of soda

150g firmly packed brown sugar

60g desiccated coconut

90g rolled oats

120g plain  flour

Blondies

2 packs of  white chocolate Tim Tams

250g unsalted butter, roughly chopped

250g brown sugar

2 eggs

2 teaspoons vanilla

300g plain flour

2 teaspoons baking powder

1/2 teaspoon salt

50g white chocolate chips

50g fudge or caramels, chopped

sea salt flakes, for sprinkling

How to: ANZAC base – Traditional

1. Preheat oven to 150C / 130C fan-forced. Grease 24cm x 32 cm pan and line the base and long sides with baking paper, extending paper over the sides. Alternatively you can use one of those disposable foil pans (no need to line,) or if like me, you have neither use 2 x 20cm x 20cm greased and lined cake tins.
2. Sift together flour, oats, sugar and coconut in a large bowl.
3. Melt the butter and stir in golden syrup and bicarb.
4. Make a well in the dry ingredients and pour in the butter mixture until combined.
5. Spread mixture into pan and bake for about 10-12 minutes. Allow to cool in pan while you make the blondie layer.

How to: ANZAC base – Thermomix

1. Preheat oven to 150C / 130C fan-forced.Grease 24cm x 32 cm pan and line the base and long sides with baking paper, extending paper over the sides. Alternatively you can use one of those disposable foil pans (no need to line,) or if like me, you have neither use 2 x 20cm x 20cm greased and lined cake tins.
2. Add butter, golden syrup/treacle and water to the TM bowl.  Mix for 3 minutes at 60 degrees on speed 2 or until fully melted.
3. Add bicarb and mix for 5 seconds on speed 3.
4. Add remaining ingredients and mix for 1 minute on interval speed.
5. Spread mixture into pan and bake for about 10-12 minutes. Allow to cool in pan while you make the blondie layer.

1. Preheat oven to 180C/160C fan-forced.
2. Add butter to TM bowl and melt for 3 minutes at 60 degrees on speed 2.
3. Add brown sugar and mix for 5 seconds on speed 5.
4. Add eggs and vanilla and mix for 10 seconds on speed 4.
5. Add the flour, bicarb and salt and mix for 10 seconds on speed 4. Scrape down the sides and base of the bowl  and mix for a further 5 seconds on speed 4.
6. Add chocolate chips and fudge and mix for 10 seconds on reverse speed 3.
7. Carefully arrange the Tim Tams on top of the ANZAC base.
8. Pour the blondie mixture over the top of the Tim Tams, sprinkle with sea salt flakes and pop into the oven for about 25-30 minutes. The blondies should look  golden and set on top but still feel a little wobbly to the touch. If you insert a cake tester, it shouldn’t come out clean.
9. Cool in tin and cut into squares.

Prep and cooking time 1 hour

TIPS!

I like using 2 square tins because they’re easier to store, transport and to share, but use whatever trays you have to hand.

These blondies are best eaten the day after making… I wish you luck waiting that long!