A gooey Blondie filled with White Chocolate pieces, and drizzled with a caramel sauce
Now, if I do say so myself, these are UTTERLY DELICIOUS. Anyway…
I have made a couple of brownie recipes in my time on here, my Oreo Brownies, my Gluten Free Chocolate Brownies, and my Brookies. They are simply scrumptious and delicious but I was craving something different, and low and behold the Blondie came out of my oven.
I spent a good while researching the internet for different recipes that I could easily do and adapt for you guys, and I found so many I got a little confused. Everyone has such different techniques! Some use raising agents, some don’t. Some use different sugars, and some add other ingredients such as different chocolates – but this is definitely my favourite combination!
These Blondies are the perfect density, they are gooey and sweet and perfectly rich. They are dotted with white chocolate pieces and with a delicious caramel on drizzle to go with it all too. The mixture is so incredibly easy, all in one bowl! I have never had an issue with this recipe, no matter how many times I make it, so I believe it’ll be the same for you!
This recipe makes 16 Blondies!
– 125g butter, melted
– 230g light brown sugar
– 1 large egg
– 1 tsp vanilla bean extract
– 140g plain flour, sifted
– 1/2 tsp baking powder
– 1/8 tsp bicarbonate of soda
– 1/4 tsp salt
– 100g white chocolate chips
– 50g caramel (I use Carnation Caramel)
1) Preheat the oven to 170C/350F and line a 8×8 square tin with parchment
2) In a bowl, mix the melted butter with the sugar until fully combined and then add the egg and vanilla extract, mix well.
3) Mix in the flour, baking powder, bicarbonate of soda, and salt until fully combined.
4) Fold in the white chocolate chips, then pour into the baking tin. Drizzle the caramel on top of the Blondies and bake in the oven for 20-22 minutes until a skewer almost comes out clean (it might never be fully clean because of the gooey chocolateyness!)
5) Leave to cool fully in the tin then cut into squares! These will last in an airtight container at room temperature for 3-4 days, or in the fridge for up to a week!
Tips and Ideas
I use Light Brown Sugar in my recipe because I add the flavour of the caramel, but if you didn’t want to add the caramel, or didn’t have any, then it tastes great to use either Light Brown Sugar or Dark Brown Sugar!
I actually baked mine in a slightly larger tin as my 8×8 had disappeared, but the cooking time was the same! 🙂
If you wanted more, try doubling the recipe and just cook for a bit longer, it works just as well!
P.s. They are gooey, delicious, and suitably different to a Brownie 😉