Winter is almost upon us and we can expect to have those cravings for sweet, chewy, deliciousness! Well... I have got you covered with this recipe! My salted caramel, white chocolate blondies are a hit and will most definitely satisfy those cravings.
This recipe below is very simple and similar to a brownie. Ensure when you make the salted caramel you don't leave the sugar it can burn in a instant! And when adding the cream heat it up a little, this will stop your salted caramel from solidifying (turning into a lumpy gooey mess).
For the brownies
225g/8oz caster sugar
4 free-range eggs
225g/8oz butter, melted, plus extra for greasing
150g/5½oz plain flour, sifted
225g/8oz white chocolate, chopped
100g/3½oz macadamia nuts, chopped
1 cup (200g) granulated sugar
6 Tablespoons (90g) salted butter, cut up into 6 pieces
1/2 cup (120ml) heavy cream (slightly warm)
2 tsp vanilla essence
1 teaspoon salt
- Preheat the oven to 180C. Grease a 20cm/8in square cake tin with butter.
- For the brownies, in a bowl, beat together the sugar and eggs until pale and fluffy. Beat in the melted butter a little at a time, making sure each addition of butter is fully incorporated before adding the next.
- Add the flour and carefully fold it into the mixture using a metal spoon.
- Add the chopped white chocolate and macadamia nuts and carefully fold them into the mixture.
- Spoon the brownie batter into the prepared cake tin and shake gently until level. Transfer the tin to the oven and bake for 30-35 minutes, or until a skewer inserted into the centre of the brownies comes out clean. Set aside to cool.
- Meanwhile, for the salted caramel heat the sugar and water until dissolved. Bring to boil, continue to boil and keep an eye on it until it turns an amber colour. Add the cream let it bubble vigorously and then whisk in the vanilla essence and salt.
- Pour over brownie once cooked half way and place back into oven and sprinkle with flaked sea salt.
- Wait until brownies are completely cool and then cut into 18 serves.
Happy Baking! xx