Tant Sannie's Blondies

As the old saying goes, Blond(i)es have more fun right? Well actually, baking gurus will concur that the delicous white chocolate cake treat we know and love as a blondie, has never quite enjoyed the same adoration as its more famous, darker sibling, the brownie. Although the lesser-known blondie is similar to the brownie in texture, the principal flavour is brown sugar, rather than chocolate – rather like a classic chocolate-chip cookie minus the chips (or sometimes with the chips). One thing is certain though, this indulgent quasi-cookie scores big on the satisfaction scale, especially if you love the flavours of vanilla and nutty fudge. And it so happens these are flavours that go brilliantly with the cinnamon spice and creamy milk tart notes of our own Tant Sannie se Melktert, South Africa's ultimate heritage liqueur. Try this recipe for a mash-up made in taste heaven.


  • 1 cup butter
  • 4 eggs
  • 2 cups brown sugar
  • 1 tps vanilla extract
  • 1 tsp salt
  • 2 cups cake flour
  • 1 cup white chocolate chips
  • 1 cup macadamia nuts
  • 100 ml Tant Sannie se Melktert liqueur


Method for the vanilla sponge cake:​

Melt butter and ½ cup of the white chocolate chips in a bain marie on the stove over medium heat. Beat eggs, sugar, vanilla extract and liqueur in a medium bowl. Mix in the cooled butter and chocolate mixture along with the flour, salt, nuts. Stir until combined. Pour the batter into a greased baking pan; sprinkle with the remaining 1/2 cup white chocolate chips. Bake at 180 degrees C for 30-35 minutes, until a toothpick comes out clean. Allow to cool well in pan before cutting.


As Tant Sannie would say, “Life just got Lip Lek Lekker ” with the first-ever release of Tant Sannie se recipe / resepte book.

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