Caramel “splatter” blondies (gluten-free)

Gluten_free_white_chocolate_and_caramel_blondies
Gluten free caramel “splatter” blondies. Image copyright: Kathryn Hawkins

With the weekend approaching, I thought a baking recipe might go down well today. One of my “turn to” bakes for entertaining is sweet and gooey blondies – a guaranteed winner. Very easy to make, quick to cook, and a bake that improves on keeping (although it doesn’t usually hang around long enough to test this theory to the full!). Here’s the recipe:

Makes 24 pieces

  • 200g good quality white chocolate
  • 115g salted butter
  • 3 medium eggs
  • 115g light soft brown sugar
  • 225g gluten free plain flour blend (such as Dove’s Farm)
  • 1½ tsp gluten free baking powder
  • 1-2 tsp caramel or butterscotch flavour (such as Dr Oetker Caramel Flavour or Beau Concentrated Butterscotch Flavour)
  • 150g white chocolate chunks
  • 300g your favourite caramel sauce or canned caramel
  1. Preheat the oven to 170°C (150°C fan oven, gas mark 3). Grease and line a 20 x 30cm rectangular cake tin. Break up 150g white chocolate into a heatproof bowl and add the butter. Sit the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water and cool for 10 minutes.
  2. Beat the eggs and sugar into the melted chocolate mixture. Stir in the flour and baking powder, and add flavour to taste; then stir in the chocolate chunks.
  3. Transfer to the prepared tin and smooth over the top. Bake in the oven until risen, lightly golden and lightly crusted on top (for about 25 minutes if you want a very dense centre, or for 30 minutes for a more even and spongier texture – this is my preference).
  4. Whilst the cake is warm, score the top with a knife to make 24 equal pieces and then, using a wooden spoon handle, push the end into each portion of cake to make a deep indent – try to avoid pushing the handle right through to the bottom of the tin. Leave to cool completely in the tin.
  5.  Once the cake is cold, remove from the tin and wrap and store for 24 hours to allow the flavour to develop and the texture to moisten.

    caramel_filled_blondie_pieces
    “Just filled” blondie pieces. Image copyright: Kathryn Hawkins
  6. The next day, unwrap the cake and cut through into the 24 pieces. Depending on your caramel sauce preference, either squirt  it straight from the tube; spoon it, or, transfer it to a piping bag and pipe sufficient caramel into each pocket to fill it.
  7. Melt the reserved white chocolate as above and, using a teaspoon, drizzle liberally over the top of each blondie. Leave in a cool plate to set, or until you are ready to indulge. Yummy!
white_chocolate_splattered_caramel_blondies
Caramel “splatter” blondies. Image copyright: Kathryn Hawkins

 

 

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