What's better than smores? Blondie smores. I'm bringing you the ultimate combination of brownie and smore just in time for easter! Seriously great one if you've loads of chocolate lying around after the mayhem you can just chop it up and throw it into the blondie mix. The Mcvitites digestives I used here are their 'thins' but you can of course use regular digestives aswell. Either way it'll be delicious.
It's so important to work quickly with your marshmallow to get it in the tin and biscuit pieces in before it sets. the toching is the icing on the cake, it makes it seriously good
The trick to cutting up your smore slab is using a hot damp knife wiped dry, I get a big jug on the go with just boiled water and leave the knife sitting in it before I'm ready to go!
Grease and line a 20cm square baking tin with parchment.
Melt the butter and sugar together in a saucepan, set aside and leave to cool a little. Pour into a bowl and whisk until doubled in size and light and fluffy.
Fold through the flour, baking powder and chocolate. pour into the tin and place in a preheated oven to bake for 25-30 minutes until cooked but still slightly soft in the centre.
While this is baking make your marshmallow, place the sugar and water in a large saucepan and bring to the boil, while this is boiling place the soaked gelatin in a small saucepan with 25ml water and stir until dissolved. once it has reached 121 celcius
Roughly break up the biscuits and stick into the marshmallow straight away, toast the marshmallow with a blow torch and cut into 16 squares using a hot knife, torch each side of the the squares, serve.