Indulge in a South African-inspired treat with these Malva blondies topped with a rich Amarula glaze. Combining the classic flavours of a traditional Malva pudding with the chewy texture of blondies, this recipe is a delightful twist on a beloved dessert.
The blondies are perfectly sweet with hints of apricot jam, while the Amarula glaze adds a luxurious, creamy finish that elevates each bite. Serve these squares warm for a cosy, comforting dessert, or enjoy them at room temperature for a decadent snack. Perfect for any occasion, these Malva blondies are sure to be a crowd-pleaser.
INGREDIENTS
For the blondies
- 250 g butter
- 11⁄2 cups brown sugar
- 200 g white chocolate, chunks
- 4 eggs
- 2 tbsp apricot jam
- 1 tsp vanilla essence
- 1 cup cake flour
- 1 tsp bicarbonate of soda
- 1⁄2 tsp salt
For the glaze
- 1⁄2 cup brown sugar
- 1⁄2 cup water
- 1⁄4 cup Amarula
- 1⁄4 cup evaporated milk
- Vanilla ice cream, to serve
METHOD
- For the blondies, preheat oven to 180°C and line a 20 cm baking tin.
- Melt the butter in a pot. Add the brown sugar and whisk until it’s fully dissolved. Remove the pot from the heat, add half the white chocolate, and stir until it has melted into the mixture. Allow to cool for 10 minutes, then whisk in the eggs, jam, and vanilla.
- In a bowl, mix the flour, bicarb and salt. Fold the dry ingredients into the wet ingredients.
- Pour the mixture into the baking tin. Scatter the rest of the white chocolate over the top. Bake for 40 minutes, until the blondies are browned on top but still slightly wobbly in the middle.
- For the glaze, bring the sugar and water to a boil, then lower the heat and cook until the syrup turns amber.
- Remove from the heat and slowly drizzle in the Amarula and evaporated milk. Whisk until fully incorporated.
Serve the blondies topped with the glaze and a scoop of vanilla ice cream.
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