Blondies are incredibly easy to make, they’re known as the cake-ier and fluffier counterpart to brownies. If you’re not a big chocolate fan but you love sweet things then you can always switch up the white chocolate that is commonly used in blondies with nuts or caramel. However, the recipe I’m about to share with you incorporates white chocolate and salted caramel all in one *drools*.
- 225g melted butter/extra for greasing
- 150g plain flour
- 225g caster sugar
- 225g white chocolate (chopped up)
- 4 eggs
- 1 pot of caramel sauce
- rock salt
- Pre-heat the oven to 180C.
- Grease a 20cm square cake tin with butter.
- Whilst you are slowly melting the butter in a pan, beat the eggs and sugar in a bowl until the mixture goes pale and fluffy.
- Slowly add the melted butter into the mixture, mixing as you go.
- Once this has all mixed together, sift in the flour bit by bit, folding as you go with a spoon.
- Add the chopped white chocolate to the mix.
- Pour the mix into the greased cake tin, ensuring that the white chocolate is evenly spread throughout the mixture.
- Cook for 30 mins.
- When you take the tin out of the oven, the mix will seem overly risen, but leave the blondie for at least 20 minutes to allow it to cool.
- Spread the caramel sauce on top of the blondie (heat up the caramel on the hob if it is too hard to spread) and finish it off with your desired amount of rock salt. I bought my own caramel sauce as Bonne Maman never disappoint, but make your own if you’re feeling creative!
- Voila! Cut into sections and you’re ready to go.