If you haven’t caramelised white chocolate yet. What are you doing! If you’ve ever had a caramac chocolate bar it’s that kind of vibe. These are gooey blondies that you have to underbake for that fudgy texture.
Notes
Make sure you massage the white chocolate in-between blasts in the oven to massage out any graininess.
Underbake your blondies! Wobble in the middle means fudgy texture.
Ingredients:
225g white chocolate, chopped
225g butter, melted
225g light brown sugar
3 eggs
1 egg yolk
1 tsp vanilla extract
275g plain flour
1 tbsp cornflour
1/4 tsp salt
Directions:
FOR THE CARAMALISED WHITE CHOCOLATE
Preheat the oven to 120c standard / 110c fan.
In a roasting tray, scatter your chopped white chocolate and transfer to the oven.
Cook for 10 minutes at a time for 1 hour. Every 10 minutes remove the chocolate from the oven and use a spatula to massage the white chocolate. At first it will be very grainy but after a few blasts in the oven it will become smooth.
Cook until the chocolate is a rich caramel colour.
Put a large rectangle of greaseproof paper over a small baking tray and pour over the caramelised white chocolate.
Leave to set in the fridge until hard.
FOR THE BLONDIES
Preheat your oven to 160c fan / 180c standard and line a 9×9 inch baking tin with greaseproof paper.
In a large mixing bowl, beat together the melted butter and sugar until smooth.
Add the eggs and vanilla extract and beat again until smooth.
Next, sprinkle in the flour, cornflour and salt and give a final beat until smooth.
Chop up the caramelised chocolate and add ¾ of the chunks to the bater. Mix until combined.
Pour into the tin and bake for 30 minutes. Remember they should have a wobble to them!
Leave to cool in the tin.
Melt the remaining caramelised white chocolate in the microwave until runny and drizzle on top of the blondies. Leave to set.
TO SERVE
Slice into thick chunks and enjoy!