Blondie Cappuccino Squares with Coffee Cream

Ingchef02redients

250g softened butter,+ extra for greasing

1 x 200g pkt pecan halves

500g light muscovado sugar

4 large eggs, lightly beaten

2tbsp coffee extract

300g plain flour

50g white chocolate, in pieces

Coffee Cream

300ml double crean

3 tbsp icing sugar

1 tbsp coffee extract

Preheat oven to 180 C. Grease and line a 20cm x 30cm, 5cm deep baking tray. Scatter the pecan halves on a baking tray and toast in the oven for about 8 – 10 min, set aside to cool, Beat the butter and sugar in a mixer until combined, add the eggs a little at a time, continue beating, then the coffee extract, Next add the flour and a pinch of salt, roughly chop the pecans and add to the mixture. Mix to combine. Pour the mixture into the tin, smooth the top, bake in the oven for about 35 – 40 mins. (35 mins will be squidgy, 40 mins more cakey blondie.) For the coffee cream, whisk all ingredients together in a bowl until thickened, chill in fridge. Melt the white chocolate in a bowl over a pan of simmering water. Using a spoon drizzle the melted chocolate over the top of the cooked cake while still slightly warm. Serve warm with the cream or leave to go cold. YUMMY