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.
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.
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.
- 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
- 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.