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, chopped into chunks
Flaky sea salt
Light brown soft sugar
Medium eggs
Plain flour
Light brown muscovado sugar
You will also need:
20cm (8in) cake tin, lined with baking paper
Step 1 of 7
Preheat the oven to 180˚C, (160 ˚C for fan ovens), gas mark 4.
Step 2 of 7
Add the butter, sugars, half the white chocolate and 100g of caramel to a pan and heat gently until fully melted. Leave the mixture to cool to room temperature.
Step 3 of 7
Add the remaining caramel to a bowl and add the pinch of sea salt. Mix until the caramel has loosened in texture.
Step 4 of 7
Add the eggs to the cooled butter and sugar mixture, ensuring the egg is well combined before adding the next. Sift the flour into a large bowl and pour in the sugar and egg mix. Fold gently to combine everything until the mixture is smooth with no flour lumps.
Step 5 of 7
Stir in the remaining white chocolate chunks to the blondie mix.
Step 6 of 7
Pour half the blondie batter into the lined tin and then using a teaspoon, drizzle half of the salted caramel on top of the brownie mixture in long stripes. Spoon the rest of the blondie batter on top and smooth it out, trying not to disturb the caramel beneath.
Step 7 of 7
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 60-75 mins, 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 20 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: 60 mins
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Quite Easy
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SERVES: 20
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Ingredients
Unsalted butter, cubed
150gWhite chocolate, chopped into chunks
200g397gFlaky sea salt
1 tspLight brown soft sugar
200gMedium eggs
3Plain flour
300gLight brown muscovado sugar
100gYou will also need:
20cm (8in) cake tin, lined with baking paper
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Method
Step 1 of 7
Preheat the oven to 180˚C, (160 ˚C for fan ovens), gas mark 4.
Step 2 of 7
Add the butter, sugars, half the white chocolate and 100g of caramel to a pan and heat gently until fully melted. Leave the mixture to cool to room temperature.
Step 3 of 7
Add the remaining caramel to a bowl and add the pinch of sea salt. Mix until the caramel has loosened in texture.
Step 4 of 7
Add the eggs to the cooled butter and sugar mixture, ensuring the egg is well combined before adding the next. Sift the flour into a large bowl and pour in the sugar and egg mix. Fold gently to combine everything until the mixture is smooth with no flour lumps.
Step 5 of 7
Stir in the remaining white chocolate chunks to the blondie mix.
Step 6 of 7
Pour half the blondie batter into the lined tin and then using a teaspoon, drizzle half of the salted caramel on top of the brownie mixture in long stripes. Spoon the rest of the blondie batter on top and smooth it out, trying not to disturb the caramel beneath.
Step 7 of 7
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 60-75 mins, 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 20 squares.