Salted Caramel Blondies
If you love our salted caramel brownies we think you need to try these sometime… the white chocolate works so incredibly well with the caramel. We’ve swapped white sugar for light brown to add to the fudginess and not forgetting the sea salt flakes which you can adjust to your liking to temper the sweetness.
Unsalted butter, cubed
White chocolate, broken up
Flaky sea salt
Light brown sugar
Medium eggs
Plain flour
You will also need:
20cm (8in) cake tin, lined with baking paper
Step 1 of 6
Preheat the oven to 180˚C, (160 ˚C for fan ovens), gas mark 4.
Step 2 of 6
Melt the butter and white chocolate together in a glass bowl over a saucepan of boiling water. Set the melted mixture aside to cool.
Step 3 of 6
In a small bowl, beat half the caramel from the can with the sea salt – it will loosen. Put the rest of the caramel in a large bowl with the sugar and eggs and beat with an electric hand mixer or balloon whisk. Beat in the chocolate and butter.
Step 4 of 6
Sift flour in and fold in until smooth. Pour half the blondie batter into the lined tin and spread out to the edges with a spoon or spatula.
Step 5 of 6
Using a teaspoon, drizzle half of the salted caramel on top of the brownie mixture in long stripes. Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath.
Step 6 of 6
Top with the rest of the caramel in lines once again and then use a skewer to marble the caramel and blondie mixture slightly. Bake for 20-25 mins or until risen. The top should be a little crusty and the centre should wobble very slightly when you shake the tin. Let it cool completely in the tin, then cut into 16 squares.
Have you tried making this delicious recipe yet?
Let us know by reviewing it below
Salted Caramel Blondies
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PREP: 20 mins
COOK: 25 mins
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Quite Easy
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SERVES: 16
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Ingredients
Unsalted butter, cubed
250gWhite chocolate, broken up
200g397gFlaky sea salt
1 tspLight brown sugar
100gMedium eggs
3Plain flour
130gYou will also need:
20cm (8in) cake tin, lined with baking paper
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Method
Step 1 of 6
Preheat the oven to 180˚C, (160 ˚C for fan ovens), gas mark 4.
Step 2 of 6
Melt the butter and white chocolate together in a glass bowl over a saucepan of boiling water. Set the melted mixture aside to cool.
Step 3 of 6
In a small bowl, beat half the caramel from the can with the sea salt – it will loosen. Put the rest of the caramel in a large bowl with the sugar and eggs and beat with an electric hand mixer or balloon whisk. Beat in the chocolate and butter.
Step 4 of 6
Sift flour in and fold in until smooth. Pour half the blondie batter into the lined tin and spread out to the edges with a spoon or spatula.
Step 5 of 6
Using a teaspoon, drizzle half of the salted caramel on top of the brownie mixture in long stripes. Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath.
Step 6 of 6
Top with the rest of the caramel in lines once again and then use a skewer to marble the caramel and blondie mixture slightly. Bake for 20-25 mins or until risen. The top should be a little crusty and the centre should wobble very slightly when you shake the tin. Let it cool completely in the tin, then cut into 16 squares.