A perfect after-dinner dessert. Dreamy blondies with an extra kick from the cheery Irish coffee. A deep, rich, and delectable combination iced with a smooth Organic Panela Sugar frosting, featuring sweet and warming butterscotch notes from a drizzle of Monkey Shoulder Whisky.
115 g of unsalted butter
150 g of Organic Coconut Blossom Sugar
1 large egg
a pinch of salt
5 tsp ground coffee (not instant coffee)
125 g of plain flour
½ tsp of baking powder
20 g of plain flour
100 g of Organic Panela Sugar
A pinch of salt
120 ml of milk
135 g of unsalted butter
1/2 tsp vanilla extract
1 tbsp, 1 tsp + ½ tsp of Monkey Shoulder
To begin, preheat the oven to (fan) 180˚C. Grease and line a 20x20cm pan with parchment paper. Be sure to leave a slight overhang of paper for easy removal.
Using a stand mixer (fitted with the paddle attachment), cream 115 g of butter and 150 g of Organic Coconut Blossom Sugar for 3 minutes on medium speed. Crack in the egg and add 1 tsp of vanilla extract. Whisk to combine.
In a bowl, sift in 125 g of flour and ½ tsp of baking powder. Then add a pinch of salt and 5 tsp of ground espresso coffee.
With the mixer on low, add the dry ingredients to the wet ingredients
Once the batter is well combines, pour it into the prepared baking tin and bake for 22 minutes or until a toothpick comes out with just a few crumbs.
After baking, set your baking tray on a wire rack to cool for 10 minutes. Then remove the traybake from the tin so it can finish cooling.
While the traybake is cooking, you can prepare the frosting.
Whisk together 20 g of flour, 100g of Organic Panela Sugar, a pinch of salt, and 120 ml of milk in a small saucepan over medium-low heat. Once it comes to a soft boil, allow the mixture to boil for 30-60 seconds or until it thickens enough to reach the consistency of a loose pudding.
Remove the mixture from the heat and pour it into a heatproof glass jar. Cover with a piece of parchment paper to prevent a skin from forming. Allow it to cool to room temperature.
Once the pudding has cooled, continue making the frosting.
In a stand mixer (fitted with the paddle attachment), whip 135 g of butter on high speed for 5 minutes until pale and fluffy.
Turn the mixer to a medium speed and add 1 tablespoon of the pudding to the mixer. Allow the pudding to combine well with the butter and then gradually adding all of the pudding mixture to the butter.
Once all the pudding has been added, add ½ tsp of vanilla extract and beat the mixture on high speed until light and fluffy. Turn the mixer down to medium-high and slowly drizzle in the Monkey Shoulder whisky. Beat on high again until fluffy.
Once the traybake has completely cooled, ladle the frosting on top and smooth to the edges. Finish with shavings of dark chocolate.
This traybake can be kept in an airtight container at room temperature for up to 3 days