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
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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!