I love Horlicks, Ovaltine and all the malty drinks – they give a gentle savoury note to the sweetness. Use them to do the same for a squidgy tray bake. Make sure you buy a malted drink powder that is meant to be added to milk, not the “just add water” mix.
Prep time: 15 minutes | Cooking time: 50-55 minutes
A tray bake that is approx 21 x 31cm, enough for 12 blondies
- 170g butter
- 200g light brown sugar
- 2 eggs
- 1 vanilla extract
- 250g plain flour
- 1 tsp baking powder
- 100g malted drink powder such as Horlicks
- ¼ tsp salt
- 100g white chocolate, chopped
- 120g frozen raspberries
For decoration (optional)
- 50g white chocolate
- 2-3 tbsp freeze-dried raspberries
- Preheat the oven to 160C/140C fan/gas 3. Line a traybake tin approx 21 x 31cm with some baking parchment.
- Melt the butter and leave to cool until tepid. Then mix in the sugar, eggs and vanilla.
- In a bowl, mix the flour, baking powder, Horlicks and salt. Stir in the butter mixture, and half of the white chocolate and frozen raspberries.
- Spread out in the lined baking tin. Scatter over the rest of the chocolate and raspberries, pressing down lightly.
- Bake for 35-45 minutes, covering with foil half way through if it is darkening, as mine always tends to do.
- Leave to cool. If decorating, melt the white chocolate and drizzle over the top. Scatter with the freeze-dried raspberries. Once the chocolate has set, cut into squares. Store them in an airtight container in the fridge for up to two days, or freeze them for up to two months.