Trini Christmas Ponche de Crème Blondies Recipe
When we talk about a Trinidad Christmas, Ponche de Crème usually comes to mind. And these blondies are infused with the quintessential flavours that are present in this milk-based drink. A blondie is the non-chocolate version of a brownie and aspires to a more vanilla flavour. Just like a brownie, it can be fudgy or cakey; depending on your preference.
Ingredients
For the Blondie
1 cup flour plus 1 tablespoon
3/4 teaspoon baking powder
1 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
1 egg
1 teaspoon vanilla
1/4 cup white rum
For the glaze
1/2 cup powdered sugar (icing sugar)
1 teaspoon milk
1 teaspoon rum
1/8 teaspoon freshly grated nutmeg
TIP: If you have ponche de crème on hand, just add 2 teaspoons of this instead of the milk, rum and nutmeg.
Directions
- Preheat your oven to 350°. Line an 8×8 pan with foil or parchment paper.
- Melt the butter and allow to cool. Meanwhile, combine all the dry ingredients and set aside.
- Add the sugar to the butter and whisk until fully combined.
- Add the egg, vanilla and rum, and whisk until incorporated.
- Fold in the dry ingredients and pour into your prepared pan.
- Bake for 20-30 minutes, until a toothpick inserted in the center comes out clean.
- Make the glaze- Add the icing sugar, milk, rum and nutmeg to a small bowl and whisk until smooth.
- Make sure the blondies are completely cooled before applying the glaze. Use a spoon and drizzle the glaze over the top of the blondies. Cut into squares and enjoy!
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