Recipe

Caramel blondies

Jan 30, 2013 1:00pm
  • 10 mins preparation
  • 55 mins cooking
  • Makes 25 Item
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Ingredients

Caramel blondies
  • 150 gram butter, chopped
  • 1/2 cup milk
  • 300 gram white cooking chocolate, finely chopped
  • 1 cup firmly packed brown sugar
  • 4 eggs, lightly whisked
  • 2 cup plain flour
  • 1/2 cup self-raising flour
  • 200 gram jersey caramels, halved

Method

Caramel blondies
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease and line a 23cm (base measurement) square cake pan with baking paper, extending paper at 2 opposite sides for handles.
  • 2
    Place butter, milk and 200g of the chocolate in a medium heavy-based saucepan over moderately low heat. Cook and stir for 5 minutes or until melted and smooth. Remove pan from heat. Set aside for 5 minutes to cool.
  • 3
    Whisk sugar and egg into chocolate mixture. Fold in flours, then jersey caramels and remaining chocolate until just combined. Pour into prepared pan; level surface.
  • 4
    Bake for 45-50 minutes or until a skewer inserted at centre comes out fudgy. Cool completely in pan (blondie will firm). Cut into pieces to serves.

Notes

To prevent blondies drying out, cut only as many pieces as needed. Swap white chocolate for dark.

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