Name: Burrata S’mores Blondies
Total time: 45 min
Yield: 16 personnes
Ingredients: Blondie base; 300 g flour; 250 g digestive biscuits, crushed; 8 g baking powder; 3 g salt; 250 g butter, softened; 300 g light brown sugar; 2 eggs; 1 tsp vanilla extract; 2 Galbani burrata (torn); 200 g chocolate (white & dark mix), chopped; 200 g mini marshmallows; Whipped pistachio burrata; 150 g pistachio cream; 1 Galbani burrata

45 minutes

Difficulty

Ingredients

For how many guests?
Easily adjust the quantities.

Blondie base
300 g flour
250 g digestive biscuits, crushed
8 g baking powder
3 g salt
250 g butter, softened
300 g light brown sugar
2 eggs
1 tsp vanilla extract
2 Galbani burrata (torn)
200 g chocolate (white & dark mix), chopped
200 g mini marshmallows
Whipped pistachio burrata
150 g pistachio cream
1 Galbani burrata

Preparation

Blondie batter: preheat oven to 180°C (160°C fan). Line a 23×33cm tray with baking paper. In one bowl, mix flour, crushed digestives, baking powder & salt. In another, cream softened butter and sugar until pale and fluffy (2–3 mins). Beat in eggs and vanilla. Incorporate dry mix into wet until combined.

Layer & bake: press about two-thirds of the batter evenly into the tray with damp hands or spatula. Scatter torn Galbani burrata evenly over the base. Mix remaining batter with chopped chocolate and dollop gently over burrata. Bake for 25–30 mins until golden on top but slightly soft in the centre (look for moist crumbs when tested).

Add marshmallows: scatter mini marshmallows over baked blondies. Return to oven for 5–7 mins until puffed and lightly toasted. Cool completely in tray to set structure before cutting.

Whipped pistachio cream: blitz pistachio cream and Galbani burrata in a blender until thick and velvety. Spoon or pipe onto cooled bars before serving.

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