TEATIME TREATS

Blondie bars with caramel latte frosting

MAKES 20-24

For the bars

250g (9oz) plain flour
1 tsp baking powder
½ tsp salt
200g (9oz) unsalted butter, melted
300g (10½oz) light brown sugar
1 large free-range egg, plus 1 egg yolk

For the Caramel latte frosting

60g (2oz) butter, softened
3 tbsp Arctic Coffee Caramel Latte
345g (12oz) icing sugar

1 Preheat the oven to 180ºC/Gas Mark 4 and line a 23x33cm (9x13in) baking tray with baking paper.

2 Combine the flour, baking powder and salt in large bowl.

3 In another bowl, whisk the melted butter with the sugar until combined. Add the egg and extra egg yolk, stir through and pour into the flour mixture. Stir thoroughly to combine.

4 Spread the mix evenly into the baking tray, then bake in the oven for 30 minutes.

5 Once cooked, turn out onto a wire rack to cool completely.

6 For the caramel latte frosting, whisk all the ingredients together and spread over the blondies with a spatula once they’ve cooled.

Skillet brownies

SERVES 6

150g (5½oz) Violife Cocospread
160g (5¾oz) dark chocolate chips