Caramac Blondies Are A Caramelised White Chocolate Lover’s Dream

By Bobbie EdsorUpdated: 22 October 2020

If brownies are the popular kid at school that everyone loves, blondies are their sweet, timid younger sibling who always gets lumped in with their big bro, no matter how hard they resist. Basically, blondies are brilliant – but their brilliance gets overlooked.

But here at Delish, we pride ourselves on seeing blondies for what they really are: a delicious treat – and their own thing ENTIRELY.

They’re fudgey, chewy and buttery – like the delicious lovechild of an American-style cookie and a sponge traybake.

The Caramac and white chocolate in this recipe brings out the caramel-like brown sugar in the blondie batter and the delicate vanilla. Basically, what we're trying to say is, blondies were MADE for Caramac chocolate chips.

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Yields:: 12 - 16
Prep Time:: 15 mins
Cook Time:: 45 mins
Total Time:: 1 hr

Ingredients

175 g
unsalted butter, softened
150 g
light brown sugar
100 g
caster sugar
2
large eggs
2 tsp.
vanilla extract
240 g
plain flour
1/2 tsp.
salt
1 tsp.
bicarbonate of soda
6
Caramac bars (180g), divided
50 g
white chocolate

Directions

1. Step 1Preheat oven to 180°C (160°C Fan) and grease a 20cm square brownie tin. In a large bowl using a hand mixer, beat butter and sugars until fluffy. Add eggs and vanilla and beat until combined.
2. Step 2In a separate medium bowl, combine flour, salt, and bicarbonate of soda. Whisk to combine.
  Pour dry ingredients into wet ingredients and stir until just incorporated.
3. Step 3Break four of the Caramac bars into pieces and stir into batter. Transfer batter to the prepared baking pan.
4. Step 4Bake until golden, 45 to 50 minutes, or until a toothpick inserted into the centre of the blondies comes out clean. Let cool in tin.
5. Step 5Melt white chocolate in a heatproof bowl over a saucepan of barely simmering water. Drizzle melted white chocolate over blondies and decorate with squares of remaining Caramacs. Slice into squares and serve.