Salted Caramel Blondies

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Step 1.

Heat oven to 160°C.

Step 2.

Line a 20cm square tin with butter and baking parchment.

Step 3.

Meanwhile, add your toffees to a small saucepan with 20ml milk. Heat over a low heat until you have a thick caramel. Season with a pinch of salt.

Step 4.

Whisk your brown sugar into the melted butter, then add your eggs, vanilla bean, caramel, sea salt flakes and 50ml milk. Whisk until you have a thick and silky mixture.

Step 5.

Sift in your flour and baking powder, then fold through the mixture. Add all but a handful of white chocolate chunks and fold these through the mixture.

Step 6.

Pour your mixture into your tin. Bake for 25 minutes, then remove from the oven and add your remaining white chocolate chunks and a drizzle of your salted caramel. Return to the oven for another 15 minutes. They will have set edges but a slightly jiggly middle when set.

Step 7.

Leave to cool to room temperature. Chill in the fridge for a couple of hours - this will give them their super fudgy texture. Cut into squares and serve.

These will keep in the freezer for 3 months, and their fudgy texture will actually improve in there.

250g Butter
100g Soft Toffees
300g Light Brown Sugar
2 Eggs
1 Tsp Dr. Oetker Vanilla Bean Paste
1 Tsp Dr. Oetker Caramel Flavour
1 Tsp Sea Salt Flakes
170g Plain Flour
1 Tsp Dr. Oetker Baking Powder
70ml Whole Milk
100g Dr. Oetker White Chocolate Chunks