The perfect combo of dense, buttery flavour with a chewy, caramel texture...
There have been many creations of these and many trials on my colleagues. There is no point in saying much about these, besides the fact that they are so easy and soooooo delicious. All you need is a wooden spoon, a single bowl and bit of elbow grease.
Whip these up to be the favourite person in the office
Chewy Caramel Blondies
Yield: 16 bars
Ingredients
110g butter, melted
250 g light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
Pinch salt
150g plain flour
100g white chocolate (optional)
(see notes for ingredient replacement and store cupboard substitutions below the method)
Method
1) Heat oven to 165oC (fan). Line a 20 x 20 cm baking tin with non-stick paper.
2) In a medium bowl, beat together melted butter and brown sugar until smooth (give it a good beat for 30 seconds). Stir in egg, vanilla and salt and beat again for another minute with a wooden spoon.
3) Add flour and beat thoroughly for another minute and a half. This step is essential to make sure the blondie doesn’t separate in the oven. Add the chocolate chips.
4) Spoon the batter into the baking tin and cook for 20-25 minutes until a toothpick inserted into the middle comes out relatively clean.
5) Cool then cut into squares.
Storing
Store blondies covered in an airtight container up to 3 days at room temperature or up to a week in the fridge. You can also freeze up to 3 months.
Notes, additions and substitutions:
Sugar: Use half white and half dark brown sugar for even more caramel flavour
Butter: you can use coconut oil too in exactly the same quantities for lactose-free friends.
Flour: Other flours work well too, however self-raising produces a very different texture so I would steer clear of that.
Additions:
Nuts: Pecans are delicious with this!
Peanut butter: add 2 tbsp of peanut butter if you fancy it.