Fairy Bread Blondies with Whipped White Chocolate Ganache

Serves 16

You will need a 20cm square baking tin for this recipe

Prep time: 25 mins

Cooking time: 35 mins (plus cooling)

225g butter, melted

340g brown sugar

2 eggs

1 tbsp Dollar Sweets Vanilla Extract

285g plain flour

1 tsp sea salt

260g caramelised white chocolate baking chips (substitute regular white chocolate)

2 tbsp Dollar Sweets 100s and 1000s

GANACHE

125ml thickened cream

290g white chocolate, very finely chopped

TO DECORATE

Mini toasts

Softened butter

Dollar Sweets 100s and 1000s

Preheat a conventional oven to 170ºC.  Grease and line a 20cm square baking tin.

Stir together melted butter and brown sugar and allow to cool slightly before adding eggs and vanilla extract.

Add flour and salt and mix until combined, then stir through chocolate chips and fold through 100s and 1000s right at the last moment.

Spoon batter into prepared tin and bake for 35-40 mins until golden on top.  Cool completely before removing from the tin.

To prepare the ganache, add cream and chocolate to a microwave-safe bowl and microwave on HIGH in 30 second bursts, stirring with a rubber spatula, until melted. Cover with plastic wrap then refrigerate for 2 hours. Once chilled, remove from the fridge and stand at room temperature for 30 mins to soften, then use a handheld beater (or stand mixer fitted with whisk attachment) to whisk for 2-3 mins until fluffy.

Spread over the completely cooled brownie.

Make mini fairy breads with the mini toasts, butter and extra 100s and 1000s and arrange on top to serve.

Preheat a fan forced oven to 160ºC.  Grease and line a 20cm square baking tin.

Stir together melted butter and brown sugar and allow to cool slightly before adding eggs and vanilla extract.

Add flour and salt and mix until combined, then stir through chocolate chips and fold in the 100s and 1000s right at the last moment.

Divide the batter between the two foil tins and bake for 30-35 mins until golden on top.  Allow brownies to cool completely.