Blondies

Crispy, crackly, chewy- all the right words when describing these absolutely delicious blondies. I’ve always been a big fan of buttery, caramel flavoured desserts- Werther’s originals anyone? So when I set out to make these, I wanted them to be exactly that.

These can be made and kept at room temperature in an air tight container for up to 3 days- if they even last that long!

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Blondies

Makes 12 large or 24 small

Ingredients

½ cup (100g) granulated or caster sugar

2 Tbsp water

1 ½ cups (300g) light brown sugar

2 large eggs, at room temperature

1 Tsp vanilla extract

1 cup (2 sticks or 250g) unsalted butter, melted and cooled slightly*

1 2/3 cup (240g) all-purpose or plain flour

1 Tsp baking powder

1 x100g bar of Lindt Sea Salt Dark Chocolate, chopped finely

Method

1. Preheat the oven to 325F/160C. Grease and line a 9 x 13” tin with parchment paper.

2. Grease a large piece of parchment paper and place it on top of a baking tray. Place the granulated sugar and water into a clean pan, using your finger to mix it into a slush. Place the pan over medium high heat and bring to the boil. Boil until the sugar turns into a caramel, swirling the pan quite often to evenly distribute the sugar, about 6-8 minutes. Scrape the caramel onto the greased parchment, tilting the tray to spread the caramel evenly. Allow to cool completely before breaking into bite sized pieces.

3. Place the sugar, eggs and vanilla into a large bowl, whisking until smooth and pale in colour. Gradually add the warm melted butter, whisking until well combined.

4. In a separate bowl, whisk the flour and baking powder together. Slowly add to the butter mixture, whisking until a thick batter has formed.

5. Fold in the chopped chocolate and half of the broken caramel pieces.

6. Spread the mixture evenly into the baking tin, sprinkle over remaining caramel pieces. Bake for 30-35 minutes until puffed, golden and cracking. Allow to cool completely before slicing into squares.

*the butter needs to be slightly warm in order to incorporate it well. I like to let it cool for 5 minutes before slowly adding it, little by little, to the mixture.