Chocolate Truffle Blondies


200g unsalted butter

3 eggs

200g light brown sugar

100g caster sugar

2 tsp vanilla extract 

175g plain flour

1/2 tsp baking powder 

Pinch of salt

1 pack of Doisy & Dam Dark Chocolate Truffles


Take our dark chocolate salted truffles. Enrobe them in squidgey, cakey blondies. Bake, grab and enjoy. A delicious recipe created by Fran (@leekslentilsandlove) - lovingly showing off our sweet and salted dark chocolate truffles.

The ultimate afternoon treat, perfect when accompanied with a cuppa or even a second blondie.

Makes 16 blondies and takes 45 mins.


  1. Preheat the oven to 180C and grease and line a brownie tin with butter and parchment paper. 

  2. Melt the butter in a heatproof bowl in the microwave, then allow it to cool a little. 

  3. Whisk together the sugars and eggs with an electric whisk until light and fluffy. The mixture should leave a trail on the surface for 2 seconds when it's ready!

  4. Add the vanilla extract and melted butter to the egg mixture, folding carefully to ensure too much air isn't lost in the batter. 

  5. Carefully sieve the flour and baking powder into the batter, add the salt, then fold again to combine. 

  6. Unwrap the truffles, then quarter them using a sharp knife. Scatter 3/4 of the truffle pieces into the blondie batter and mix to incorporate. 

  7. Pour the batter into the lined tin and spread out evenly, and top the batter with the remaining truffle pieces.

  8. Bake in the oven for 30-35 minutes. You want the mixture to wobble slightly in the middle when you shake the tin. 

  9. Once baked, remove from the oven and allow to cool. Slice evenly and allow to set in the fridge - if you can wait!