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Skillet Blondie

Skillet Blondie

Course Dessert


  • 100 g Lescure Unsalted Butter
  • 3/4 cup Brown Sugar
  • 1 Kangaroo Island Egg
  • 1 tbsp Nielsen Massey vanilla bean paste
  • 1 cup Self Raising Flour
  • 70g Valrhona Dulcey Chocolate broken into pieces
  • Tasman Sea Salt to taste
  • Skillet or round baking pan greased with butter


  • Preheat oven to 180C
  • Cream butter & brown sugar in a large mixing bowl
  • Add egg and vanilla paste, stir to combine
  • Add self raising flour & mix until a smooth batter forms. Add approximately half of the dulcey chocolate pieces
  • Spoon cookie dough into the skillet, (or baking pan) and press the remaining pieces of chocolate into the top of the blondie & sprinkle with sea salt
  • Bake in the oven for approximately 20 mins
  • After 15 mins check the blondie mixture, look for a slight wiggle in the centre of the pan and switch off heat if a more gooey centre is preffered
  • Rest blondie in the oven for a further 10 mins with the door closed, before removing
  • Blondie is best served warm


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