It’s the start of bakemas 2020!
If it’s your first bakemas here, welcome. It is my annual mini-series in which I show you how to make a various Christmas themed baked goods – perfect if you want to impress your family and/or friends or if you’re hosting a festive get together.
Christmas is known for being the time of year in indulge and this traybake is the epitome of indulgence – you’re going to be gorging on a combination of blondie, brownie and cookie.
I’m one of those people who buys a tub of chocolates for Christmas but ends up eating them beforehand but not so much this year, I used a combination of Hero’s and Celebrations (feel free to use whichever chocolates you like). I tried to partner up the chocolates that would work together, this is optional.
This is the perfect traybake to make if you’re having people around (within the permitted rules of course) or have a massive sweet tooth – you’ll either have a piece of just the blondie, brownie or cookie OR even better, you will get a combination – which is honestly so pleasing.
The holidays are already a stressful time, so this traybake just makes your life that bit easier as it can be made days in advanced and stored in the fridge, now that’s great news, right
Anyway, let’s get started, shall we?
75g Granulated sugar.
75g Light brown sugar.
1 tsp Vanilla extract.
175g Plain flour.
150g Cadbury dairy milk, Cadbury dairy milk caramel and Cadbury crunchy bits (mixed).
100g White chocolate.
80g Granulated sugar.
95g Plain flour.
Pinch of salt.
1 tsp Vanilla extract.
50g White chocolate chips
150g Galaxy, caramel galaxy and twix.
105g Butter, melted.
30g Cocoa powder.
1 tsp Vanilla extract.
100g plain flour.
70g Dark chocolate chips.
100g Mars bars and Snickers.
Before you get started on the recipe, you’ll want to do some prep work. Start by lining a shallow sided 9×13 inch baking tray with parchment paper, weigh up your ingredients and grab any equipment you may need, such as heatproof bowls and spatulas. You’ll also want to preheat your oven to 180˚/350˚f.
To start on the cookie, grab a bowl and place in the butter, granulated sugar and light brown sugar into the bowl, then beat together tunic everything is well combined and has become lighter and fluffier in colour and consistency.
You can then go ahead and add in the egg and vanilla extract and mix that in until everything is incorporated. You may notice that the consistency has changed and become more loose, this is normal – don’t worry.
Now give the bowl a good scraping down, this helps to incorporate any bits that may not be fully worked in from earlier on.
You can then go ahead and add in the plain flour and chocolates, then fold everything in until the flour is fully incorporated and the chocolates are evenly distributed throughout the dough.
Don’t forget to scrape the bowl down, just to incorporate any bits that may not have been fully incorporated.
Go ahead and grab your prepared baking tray, and into the centre add the cookie dough. Spread it out until its level and consistent (leaving equal space either side for the brownie and blondie.
Chill in the fridge while you work on the next section.
To start on the blondie, grab a heatproof bowl and place in butter and white chocolate. Place the bowl over a saucepan of simmering water, allowing the ingredients to start melting then stir until everything has melted and the mixture is smooth.
Remove from the heat and add in the granulated sugar, then whisk until the sugar has been fully incorporated. If the mixture looks a little granular, don’t worry – this will be sorted in the recipe soon.
Next, add in both in the eggs and the vanilla extract and whisk them in until they are fully incorporated. You may have noticed that the mixture has changed in consistency, this is fine.
Add in the plain flour and salt, then fold them in until they have almost been fully worked in. You can then go ahead and add in the chocolate and chocolate chips and fold them in until they are fairly distributed throughout the mixture.
Then transfer the blondie batter onto the lined tray, on either side of the cookie dough. Spread and level it out as best you possibly can and then place into the fridge to chill until later on.
In the meanwhile, start on the brownie element.
Into a bowl, add melted butter and cocoa powder. Whisk the two together until they well combined – the mixture should have thickened, be smooth and glossy.
You can then go ahead and add in the granulated sugar and whisk it until it’s fully incorporated. You will notice the mixture looks granular, this is normal and will change as the recipe goes on.
Into the mixture, add the eggs and vanilla and whisk them all together until they have been fully incorporated into the mix.
Grab a sift and pass the plain flour through it, this just helps to remove any lumps that may be in the flour (sometimes flour and other dry ingredients can be prolific for having lumps in them). You will also want to add in your chocolate chips and other chocolates and then fold everything in until the dry ingredients are fully worked in and the chocolate is fairly distributed throughout the batter.
You can then transfer the brownie batter into only space left in the baking tray and spread it out until its level. Then place this baking tray into your preheated oven for around 30-35 minutes.
When theres about 10 minutes remaining of the baking time, remove the tray from the oven and top with some more of the chocolates, using the corresponding chocolates. Return to the oven and finish the baking time.
Once baked, allow to cool fully and then place in the fridge for a minimum of 1 hour or for the best results, overnight.
Whenever you’re ready, slice up into portions and enjoy!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.