These Caramel Blondies are a bit like Chocolate Brownies but without the chocolate!
I’ve tried making them with white chocolate but I don’t like the texture of white chocolate when it’s baked in a cake or traybake so if I want to include white chocolate I prefer to add white chocolate chunks as they don’t affect the texture. If you don’t like white chocolate you can add milk chocolate chunks or even some chopped nuts – pecans would work well. However they are just as good without anything added – they have a lovely caramel flavour that really doesn’t need anything else.
I have made these both with whole eggs and with just the egg yolks and have found that the yolks only gave a better result – the whole eggs gave a more cake-like texture, which still tasted good but was not what I was looking for. Unfortunately, you do end up with 6 egg whites to use – but it’s a good excuse to make a Pavlova for dessert, which just happens to need 6 egg whites!
These Caramel Blondies are not just as squidgy as my Chocolate Brownies but they are deliciously rich and tasty!
Caramel Blondies
Equipment
- 1 18cm x 28cm traybake tin or 9" square shallow tin, greased and lined with non-stick paper
Ingredients
- 225 g butter melted
- 250 g soft light brown sugar
- 100 g soft dark brown sugar
- 6 egg yolks you can also use 3 whole eggs if you don't have a use for the whites but the result will be more like a cake than a brownie
- 275 g plain flour
- 1 teaspoon vanilla extract
Optional
- 115 g white or milk chocolate chunks or chopped nuts
Instructions
- Preheat the oven to 140C (fan). Whisk the egg yolks and sugars together in a mixing bowl.
- Whisk in the remaining ingredients – eggs, flour and vanilla – the mixture should be quite thick. If you are adding chocolate chunks or nuts stir them in then spread the mixture evenly in the traybake tin.
- Bake for approx 45 minutes until the blondies are just firm on top – you don't want to overcook them, they should be soft and squidgy when cut. Allow to cool and cut into squares.