Caramelised chocolate blondies

Name: Caramelised chocolate blondies
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 15
Ingredients: 200 g Stork Original, plus extra for greasing; 200 g Waitrose Light Brown Muscovado Sugar; 300 g white cooking chocolate, chopped into rough chunks; 2 medium Waitrose British Blacktail Eggs; 50 g demerara sugar; 1 tsp vanilla bean paste or extract; 250 g essential Waitrose plain flour; 1 tsp baking powder; ½ tsp flaky sea salt; 3 tbsp Waitrose Cooks’ Ingredients Rainbow Confetti

These sensational blondies really hit the sweet spot. Enjoy alongside a cup of tea for an afternoon pick-me-up, or warm through and serve with ice cream for the perfect dessert.

4 out of 5 stars(1) Rate this recipe

Makes15
CourseDessert
Prepare15 mins
Cook40 mins
Total time55 mins
Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

200g Stork Original, plus extra for greasing
200g Waitrose Light Brown Muscovado Sugar
300g white cooking chocolate, chopped into rough chunks
2 medium Waitrose British Blacktail Eggs
50g demerara sugar
1 tsp vanilla bean paste or extract
250g essential Waitrose plain flour
1 tsp baking powder
½ tsp flaky sea salt
3 tbsp Waitrose Cooks’ Ingredients Rainbow Confetti

Method

Preheat the oven to 180°C, gas mark 4. Grease and base line a 20cm x 30cm tin with baking parchment. In a small pan, gently heat the Stork and half the muscovado sugar until melted. Increase the heat and, once bubbling, add half the chocolate, stirring until melted. Simmer for 3 minutes, stirring constantly, until thickened slightly. Set aside to cool for a few minutes, stirring once or twice.
In a large bowl, whisk the eggs, remaining muscovado sugar, demerara sugar and vanilla until light and fluffy. Beat in the white chocolate caramel until smooth, before sifting in the flour and baking powder. Using a spoon, fold in with the remaining chocolate chunks, until just combined.
Pour into the prepared tin and sprinkle over the salt and fruity confetti. Bake for 30-35 minutes, until set and crisp on top but slightly wobbly in the centre; a skewer inserted into the middle should come out relatively clean. Cool completely in the tin, before cutting into 16 squares and serving.