Caramel Blondies
a rich, caramel brownie-style slice without the chocolate
Servings: 24
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.
Notes
These will keep for up to a week in an airtight container.