As this is my first recipe of the year that I’m posting, I had to make sure it was a really good one – after an 8 month or so wait average just wouldn’t cut it.
These blondies are something that had been a niggling idea at the back of my mind for a while and when the thought wouldn’t go away I knew they had to be made.
I’ve done a few versions of blondies before (these peanut butter blondies and these strawberry blondies are two of my faves) but none that have quite matched up to the texture and delicious fudgey, dense, chocolatey-ness of my favourite brownies.
I figured this was because none of the recipes I’ve made previously have included as much melted white chocolate as brownies tend to have melted dark chocolate. This is probably because it would make them too sweet but it got me thinking that maybe caramelised white chocolate, with a hint of saltiness, might be just the right balance.
If you haven’t heard of or tried caramelised white chocolate before, it’s basically white chocolate that’s roasted over a low heat, stirring frequently, until it turns golden brown, with a pinch of salt added in at the end. For step by step instructions, David Lebovitz is the man.
To make these blondies I used 200g of the caramelised white chocolate melted into the batter and another 100g chopped up and added to the mix, which made sure the flavour came through really strongly.
The texture was exactly as I’d hoped and the salt balanced the sweetness. The taste testers in my office loved them and even my boyfriend who insists he doesn’t like white chocolate or brownies really liked them too.
These blondies will definitely be made again at some point, possibly with some different add-ins, but the simple version really does work well and if you haven’t baked with caramelised white chocolate before, I highly recommend you give it a try.
Caramelised white chocolate blondies
- 300g caramelised white chocolate
- 140g butter
- 180g light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 85g plain flour
- 1/4 tsp baking powder
- 1-2 tsp sea salt
- 100g milk chocolate chunks (I used Galaxy Counters)
Break 200g of the white chocolate into chunks and melt with the butter in a medium-sized saucepan. Once completely melted, remove from the heat and stir in the sugar.
Add in the eggs one at a time followed by the vanilla, beating with wooden spoon to combine. Sift together the flour, baking powder and salt then fold into the mixture. I like a salted dessert so I used quite a bit, but if you’re not sure how salty you want it be conservative and you can always sprinkle some more on top before baking.
Stir in the milk chocolate chunks and the rest of the white chocolate, chopped into small pieces. Pour into a 8×8″ square baking tin lined with baking paper and bake at 170 degrees (150 fan) for 25-30 minutes, until a skewer comes out with crumbs on, but not liquid batter.
Leave to cool then cut into squares and serve!