Blondies are deliciously sweet. After nailing the brownies, I thought I just had to try making blondies. The process is similar, you just have to add more flour, sugar and baking powder.
I love adding vanilla and caramel extract as it gives that extra sweetness. You can add 1/2 of salt to balance it out If you don’t have a sweet tooth like me. Another great thing about the blondie, is that they are just as versatile as the brownie and you will see me hopefully experimenting with a range of flavours.
Ingredients
-210g White chocolate
-50g White chocolate drops
-50g Fudge pieces
-100g Demerara Sugar
-175g Plain flour
-1/2 Baking Soda
-3 large eggs
-225g Butter
-1/2 Vanilla Extract
-1/2 Caramel Extract
For Caramel Sauce:
-200g Demerara sugar (brown sugar also works as well)
-4 Tbsp salted butter
-120ml whipping cream
-1/2 salt
-1/2 Vanilla extract
Instructions
Measure the butter and cut into cubes.
Cut the white chocolate into pieces.
Place chocolate and butter into a bowl.
Place the same bowl with the chocolate above a pot of simmering water.
Allow the chocolate and butter to melt.
Add parchment paper to the baking tray and turn on oven to 180 degrees Celsius.
In a separate bowl, sieve 175g plain flour.
Add 1/2 tsp baking powder and 1/2 tsp salt
Add 3 eggs, 100g sugar and vanilla extract.
Whisk together using and electric whisk or hand whisk.
Add the chocolate and melted butter.
Fold with a spatula until it is gooey looking.
Stir in the white chocolate drops and fudge pieces.
Pour the mixture into a tin.
Bake for 30-35 minutes until a thin, papery crust comes up.
Take out the oven and leave to cool.
Make the caramel sauce by heating the sugar and allowing it to melt.
Add 4tbsp of butter.
Add double cream and stir.
When brownies have cooled drizzle some caramel sauce over the brownies.