White Chocolate, Caramel & Macadamia Blondie
Serves: 16
Prep time: 15 minutes
Cook time: 40 minutes
Tips: Best served the day after baking. For a chewier blondie, store at a cooler temperature
Ingredients
300g Tararua Butter, Cubed
325g White Chocolate, Roughly Chopped and Divided
200g Chelsea Soft Brown Sugar
150g Chelsea Caster Sugar
3 Eggs
2 1/2 tsp Vanilla Essence
300g Edmonds Standard Grade Flour
1 tbsp Edmonds Corn Flour
1/4 tsp Edmonds Baking Powder
1 tsp Salt
80g Roasted Salted Macadamias, Halved
200g Tinned Caramel Filling
Sea Salt, To Sprinkle
Method
- Preheat oven to 180ºC bake and line a 23cm x 33cm baking tin with baking paper
- Place butter and 125g white chocolate in a microwave-safe bowl. Microwave on low in 30 second bursts, stirring in between, until melted and smooth
- Stir in brown sugar and caster sugar, then mix in eggs and vanilla
- Add flour, cornflour, baking powder and salt. Stir until just combined
- Fold in macadamias and remaining 200g white chocolate
- Spoon two thirds of the mixture into prepared tin and spread out. Dollop half of the caramel over the top. Add remaining blondie mix and remaining caramel. Use a thin table knife or skewer to gently swirl the caramel into the blondie
- Baker for 35-40 minutes, until a skewer inserted into the centre comes out with just a few fudgy crumbs. Be careful not to overbake. Sprinkle with sea salt. Allow to cool completely before slicing