🍰 Piña Colada Blondies

Name: Piña Colada Blondies
Total time: 30 min
Yield: 4 servings
Ingredients: pineapple 300 g; butter 200 g; sugar 150 g; white chocolate 150 g; salt pinch; vanilla extract 1 tsp; milk 60 ml; eggs 4 pcs; spelt flour, Type 630 250 g; coconut flakes 100 g; almonds, sliced 50 g

252 kcal · 30 min · 4 servings

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Ingredients

pineapple 300 g
butter 200 g
sugar 150 g
white chocolate 150 g
salt pinch
vanilla extract 1 tsp
milk 60 ml
eggs 4 pcs
spelt flour, Type 630 250 g
coconut flakes 100 g
almonds, sliced 50 g

Instructions

1. Peel the pineapple and cut it into small cubes.
2. Let the pineapple pieces drain in a sieve.
3. Catch the draining pineapple juice in a bowl.
4. Melt the butter and sugar in a pot over low heat.
5. Remove the pot from the heat.
6. Roughly chop 100 grams of the white couverture chocolate.
7. Add the chopped chocolate to the warm butter mixture.
8. Stir the chocolate until it is completely melted.
9. Transfer the butter-chocolate mixture into a large mixing bowl.
10. Add salt, vanilla extract, milk, eggs, and spelt flour to the bowl.
11. Mix all ingredients together briefly.
12. Add half of the coconut flakes to the batter.
13. Stir the coconut flakes into the batter briefly.
14. Preheat the oven to 180 degrees Celsius with top and bottom heat.
15. Line a baking sheet with baking paper.
16. Place a baking frame on the sheet.
17. Adjust the frame to a size of 30 by 20 centimeters.
18. Pour the batter into the baking frame.
19. Distribute half of the pineapple pieces on the batter.
20. Sprinkle some coconut flakes on top.
21. Add half of the sliced almonds.
22. Stir the toppings into the batter briefly.
23. Sprinkle the remaining pineapple pieces on the batter.
24. Sprinkle the remaining coconut flakes on top.
25. Sprinkle the remaining sliced almonds on top.
26. Bake the blondies in the preheated oven for approx. 30 minutes.
27. Let the blondies cool down completely.
28. Lift the blondies off the sheet using the baking paper.
29. Peel the baking paper off the bottom of the blondies.
30. Carefully remove the baking frame with a knife.
31. Cut the blondies into 20 equal squares.
32. Melt the remaining 50 grams of couverture chocolate over a warm water bath.
33. Pour the melted chocolate over the blondie pieces.
34. Let the chocolate set in the air.
35. Serve the blondies.

Nutrition per serving

kcal: 252
Protein: 4 g · Fett/Fat: 14 g · Carbs: 27 g