Name: Caramel swirl blondies
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 150 gram butter, chopped; 150 gram white chocolate, chopped; 1 teaspoon vanilla essence; 1 cup caster sugar; 2 eggs, lightly beaten; 3/4 cup plain flour, sifted; 1/2 cup self-raising flour, sifted; 380 gram can caramel filling

Caramel swirl blondies

Rich, sweet caramel and white chocolate brownies, or in this case, blondies, are beautifully baked and enjoyed sliced with a mug of tea or coffee.

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Makes 18 Item

Prep

20M

Cook

40M

Total

Ingredients

150 gram butter, chopped

150 gram white chocolate, chopped

1 teaspoon vanilla essence

1 cup caster sugar

2 eggs, lightly beaten

3/4 cup plain flour, sifted

1/2 cup self-raising flour, sifted

380 gram can caramel filling

Method

1.Preheat oven to 160°C (140°C fan-forced). Grease and line a 30 x 20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.

2.Place butter and chocolate in a large heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch water). Stir until smooth. Remove bowl from pan. Stir in essence, sugar and egg. Stir in flours. Spoon mixture into prepared pan; level top.

3.Stir caramel until smooth. Drop small spoonfuls of caramel over chocolate mixture in pan. Using a butter knife, swirl caramel. Bake 35 minutes, or until golden and just firm to touch. Cool in pan. Slice to serve.

You can cook blondies up to 2 days ahead; keep in an airtight container.
Note

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