Sweet, salty, gooey and very moreish blondies from Claire Ptak’s ” The Violet Bakery Cookbook”.
Ingredients
- 250 g unsalted butter plus more for greasing the tin
- 2 free range eggs
- 300 g light-brown sugar
- 1 1/2 tsps vanilla extract
- 240 g plain flour
- 1 1/4 tsps baking powder
- 1 1/4 tsps fine sea salt
- 125 g milk chocolate broken into small pieces
- 75 g Caramel shards
Servings:
Instructions
- Preheat the oven to 160 C, 140 C Fan, Gas 3. Butter a 30 cm x20 cm baking tin and line with baking parchment.
- Gently melt the 250g butter in a small heavy bottomed pan and set aside to cool slightly.
- In a large bowl whisk together the eggs, sugar and vanilla until frothy, then whisk in the melted butter.
- In a separate bowl whisk together the flour, baking powder and salt, then add to the egg and butter mixture along with the milk chocolate pieces. Whisk until just combined.
- Pour the mixture into the prepared baking tin and smooth the top with a palette knife or spatula. Sprinkle the caramel shards over the top and bake for 30 minutes. The centre should be puffed and set but still a little gooey.
- Leave to cool completely in the tin, then cut into 12 thick but smallish pieces. They will keep in an airtight container for up to three days.
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