This Caramel Blondies recipe makes a delicious treat, a bit like a chocolate brownie 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, small chocolate sweets such as M & M’s or mini Smarties (that’s what I used) or 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 5 egg whites to use – but it’s a good excuse to make a Caramel Meringue Roulade for dessert, which just happens to need 5 egg whites!
This Caramel Blondies recipe couldn’t be simpler – you just melt the butter then stir in the sugars, egg yolks, flour, baking powder and vanilla, mix until you have a soft dough then add your choice of chocolate chunks, sweets or nuts. Stir well to mix through evenly then spread the mixture into a lined traybake tin. Bake for approximately 45 minutes until the blondies are firm on top but still squidgy underneath. Allow to cool then cut into squares.
Caramel Blondies
Equipment
- 1 18cm x 28cm traybake tin or 9" square shallow tin, greased and lined with non-stick paper
Ingredients
- 175 g butter melted
- 250 g soft light brown sugar
- 100 g caster sugar
- 5 egg yolks you can also use 2 large eggs if you don't have a use for the whites
- 250 g plain flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Optional
- 200 g white or milk chocolate chunks, sweets or chopped nuts
Instructions
- Preheat the oven to 150C (fan).
- Place the butter in a large microwaveable bowl and heat on full power for 30 second intervals, stirring well each time until the butter is completely melted. If it feels warm, set aside to cool to room temperature. Add the remaining ingredients – sugars, egg yolks, flour, baking powder and vanilla and stir well until thoroughly combined, the mixture will be quite stiff. 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.