Ingredients
Method
Preheat oven to 180°C/160°C fan. Line an oven tray with baking paper.
Spread chocolate and macadamias evenly over tray. Cook in oven for 8 minutes or until chocolate caramelises to an even light brown colour and macadamias are roasted. Cool on tray.
Meanwhile, melt butter in a 25cm wide, 5cm deep oven-proof nonstick frying pan over medium heat. Cook until butter starts to turn golden brown. Add coconut cream and sugars, stirring until sugars dissolve and mixture is smooth. Cool for 5 minutes. Whisk in egg.
Sift flour, baking powder and baking soda into a large heat-proof bowl. Stir in coconut. Pour in butter mixture, stirring until well combined. Stir in caramelised chocolate and roasted macadamias. Pour mixture into frying pan.
Transfer frying pan to oven. Bake for 20 minutes or until slightly soft and fudgy in the centre.
SEA SALT HONEYCOMB
Line an oven tray with baking paper. Stir sugar, maple syrup and water in a medium heavy-based saucepan over low heat until sugar dissolves. Increase heat to medium. Boil, without stirring, for 8 minutes or until syrup is a dark golden honey colour (or until it reaches hard crack stage, 160°C on a sugar thermometer). Remove pan from heat and immediately stir in sifted baking soda – syrup will froth. As soon as the last of the baking soda dissolves, carefully and quickly pour honeycomb onto tray – don’t spread mixture or it will deflate. Sprinkle with salt and cool to room temperature. Break honeycomb into chunks.
Serve warm blondie topped with cream and honeycomb.
Making honeycomb requires precise timing, so make sure you have all the elements for the recipe at hand, including equipment, in order to execute each step concurrently. Also, keep in mind that once the baking soda is added to the syrup, the colour will darken a little further.
From the Test Kitchen
If your frying pan has a plastic or wooden handle, wrap the handle in foil to protect it before putting pan into oven. Some thick creams can be spooned from their container and others will need to be whisked lightly by hand with a balloon whisk to hold their shape.
