Golden and studded with chunks of Caramilk, these gooey blondies are the ultimate treat for sharing (or savouring solo with a smile).
MAKES: 9 squares in a 20 cm square pan
PREPARATION TIME: 20 minutes
COOKING TIME: 25-30 minutes
COOLING TIME: 2 hours
Ingredients
Method
- Preheat the oven to 160°C. Grease and line a 20 cm square pan with baking paper, ensuring two sides overhang for easy removal.
- In the bowl of a stand mixer with the paddle attachment, beat the butter and sugars on medium-high speed until pale and fluffy, about 3–5 minutes. Add vanilla and eggs, one at a time, scraping the bowl well after each addition.
- Add flour and salt, and mix all ingredients together on a low speed, until just combined. Fold in white chocolate chips and roughly chopped Caramilk pieces. Pour the batter into the prepared baking pan. Bake for 25–30 minutes, until golden.
- Allow the blondies to cool in the pan, before transferring to the fridge for at least 2 hours, or overnight. Once cooled completely, remove from the fridge and the baking pan and cut into 9 even pieces.
STORAGE
These blondies will keep for up to 1 week if refrigerated in an airtight container.
Alternatively, you can freeze the baked blondies for up to 1 month, thawing at room temperature before enjoying.
This recipe was originally published in the article Treat Yourself Right in Issue 45 – Lead the Way. You can get this issue here to enjoy more mindful inspiration.
