Sweet Treats White Chocolate, Caramel & Macadamia Blondie
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White Chocolate, Caramel & Macadamia Blondie

10 minutes

We've added white chocolate, caramel and macadamia to this blondie brownie base. These ingredients can be switched out for anything you like!

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

  1. Preheat oven to 180ºC bake and line a 23cm x 33cm baking tin with baking paper
  2. 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
  3. Stir in brown sugar and caster sugar, then mix in eggs and vanilla
  4. Add flour, cornflour, baking powder and salt. Stir until just combined
  5. Fold in macadamias and remaining 200g white chocolate
  6. 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
  7. 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