Caramilk Blondies

Following on from my lovely little caramilk cupcakes a few weeks back, I decided I would make some blondies because I thought that caramel flavour would be great in blondies.

I was looking forward to these blondies because I’ll admit I am quite liking caramilk chocolate.

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I have to say these blondies looked amazing even before the flour had been added in. The caramilk gave them such a good caramel colour.

Now I used a mixture of both white and caramilk chocolate when making the base of the blondies because I didn’t want to overpower them to much once I had added extra caramilk chocolate.

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I added caramilk buttons to both the bottom and top of these blondies because you can never have too much chocolate in blondies.

I added a caramilk drizzle over these blondies but this is not an essential thing to do.

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Caramilk Blondies

Course Dessert
Cuisine British
Keyword Baking, blondies, caramilk, caramilk blondies, white chocolate
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 16 Slices

Ingredients

  • 100 g White Chocolate Melted
  • 125 g Light Brown Sugar
  • 125 g Caster Sugar
  • 150 g Unsalted Butter Melted
  • 270 g Plain Flour
  • ½ tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 3 Eggs
  • 250 g Caramilk Chocolate 150g Melted and 100g Chopped Up
  • Caramilk Buttons

Instructions

  • Preheat your oven to 180C/160C Fan and line a 9x9" square tin with parchment paper. Melt the butter, caramilk and white chocolate together.
  • In a large bowl, add the melted butter, caramilk and white chocolate mix and sugars and beat until smooth.
  • Add in the eggs and vanilla and beat again until smooth. Add in the flour and baking powder and beat till a thick blondie mixture is made.
  • Add in the chopped caramilk as well as some caramilk chunks and a good handful of the milkybar buttons then stir in.
  • Pour the mixture into the tin, and spread. Add on the rest of the buttons and some more caramilk chunks to the top.
  • Bake the Blondies in the oven for 25-30 minutes, or until there is a slight wobble in the middle. Leave to cool in the tin, or on a wire rack.

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