Oh my oh my! These blondies, heaven’s above are they good.
Soft centred with a chewy outside these have everything you want in a blondie. I don’t think I’ve ever tasted one like this in my life. They on another level, I think these are the blondies to top all blondies.
They are insanely flavoured in the butterscotch department thanks to a hefty dose of light brown muscovado sugar and mainly because of all the caramac buttons. Also in these are white chocolate along with some pure vanilla which gives you a creamy flavour adding to the smooth caramel tones throughout.
The caramac buttons melt into the bars creating an intense caramel flavour whilst the white chocolate remains intact, leaving big, creamy chunks of white chocolate throughout. What I love about these though is the crispy topping to these, again it’s something that I’ve never experienced with a blondie before.
I may have under baked these, I may have not, as they turned out quite thin, however the outer edge firmed up a lot therefore making me think that I hadn’t under baked them. What makes me wonder though is the depth of them, again I’ve never had a blondie this thin before so is this normal for a blondie?
The recipe came from The Complete Magnolia Bakery Cookbook – Allysa Torey & Jennifer Appel. I like to think of the recipe from this book as Vintage American style, that are classic in how this baked good is supposed to taste. We don’t typically have blondies here in the UK so I’m guessing that since I’ve never eaten a blondie like this in my life then this is how they are supposed to be.
It’s safe to say that I’ve never been more wowed by a recipe. These exceeded my expectations, I’m going to bake my way through the book that these are from and if any other recipes from it are as half as good as these then I’m in for a real treat and so are you if you bake these.
- 170 grams Cake flour
- 1 tsp Baking powder
- 165 grams Unsalted butter room temperature
- 200 grams Light muscovado sugar
- 100 grams Caster sugar
- 2 large Eggs
- 2 tsp Pure vanilla extract
- 110 grams White chocolate roughly chopped
- 200 grams Caramac buttons
1. Pre-heat the oven to 175C and grease a 9 x 13 inch baking tray and line with parchment paper, leaving enough hanging over the sides, enabling you to life it out easily.
2. In a small bowl, combine the flour, baking powder and salt. Set aside.
3. In the bowl of a free-standing mixer cream together the butter and both sugars until you have a smooth and creamy mixture.
4. Add the eggs and vanilla beating well. Add the dry ingredients mixing to combine followed by the white chocolate pieces and then stir through the caramac buttons.
5. Spread into the baking tray and bake for 20-35 minutes or until golden brown and slightly firm around the edges.
6. Leave in the tin on a wire rack to cool completely before slicing.
- Recipe adapted from The Complete Magnolia Bakery Cookbook
- These will last for up to 3 days stored in a cake tin with a tight-fitting lid.
- Keep in a cool, dry place away from direct sunlight