Monday 12 July 2021

Caramel White Chocolate Blondies

Gooey white chocolate blondies drizzled with caramel, the sweetest combination for the perfect dessert!

I made so many batches of this recipe you would think I would have been sick of white chocolate and caramel, but it only heightened my sweet tooth even more. I kept getting these wrong you see, then I remembered how delicious my White Chocolate Raspberry Ripple Blondies were - they really are - and so I based this recipe off of that one and it was a complete success! To nail a blonde, I think melted white chocolate does something beautiful to the texture, its sturdy but also really moist, and to be fair if you wanted just a white chocolate blondie you could easily do that without the caramel on top. But the caramel adds that stickiness that really complements the blondies. For the caramel I always use this recipe from Carnations, its my trust go-to, but you can use or make whatever caramel you like. 

If you love caramel and white chocolate.....

Check out these recipes for more inspiration!


Prep: 15 minutes
Cook: 30 minutes
Serves: 15

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.


120g Stork or vegan butter
100g Light brown sugar
170g Caster sugar
100g Soya yoghurt
275g Plain flour
1 tsp Baking powder
Pinch of salt
200ml Soya milk
200g White chocolate chips 
4 heaped tbsp Caramel + more to drizzle on top 


Preheat the oven to 170℃ and grease and line an 9x9 inch baking tray with baking paper 
✿Melt the white chocolate over a bain-marie or in the microwave and then leave to cool slightly.
✿In a bowl with an electric whisk or in a standing mixer, cream together the butter and sugars until well combined then add the yoghurt and soya milk and mix. The mixture may split a little but once the flour is added it will come back together.
✿Sift in the flour, baking powder and salt and gently mix in. Stir in the white chocolate. 
✿Pour the mixture into the lined tray, spreading evenly. Dollop spoonfuls f the caramel in random places on top of the batter, then use a knife or wooden skewer, to ripple the caramel through the batter in a swirling motion.
Bake for 25-30 minutes until a knife comes out clean then leave to cool in the tray.
✿Drizzle over some more caramel if you like and then serve. 
Best kept in an airtight container at room temperature for up to 5 days. Enjoy!



No comments

Post a Comment

© Christina Cullen | All rights reserved.
Blog Layout Created by pipdig