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caramilk blondies from above showing caramilk drizzle

Caramilk Blondies

Kachina @ Sweet Mouth Joy
Soft chewy blondies stuffed with Caramilk chocolate chunks and topped with even more delicious golden Caramilk!

Rate this recipe here:

5 from 1 vote
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Dessert, Snack
Cuisine Fusion
Servings 16 blondies

Ingredients
 

  • 150 g ( cups) unsalted butter
  • 150 g ( cups) light brown soft sugar
  • 70 g ( cups) caster sugar white granulated
  • 1 egg large
  • 1 teaspoon vanilla extract
  • 175 g (1 ⅓ cups) plain flour all-purpose
  • 2 tablespoon cornflour **
  • 170 g (1 cups) Caramilk chocolate chopped into chunks
  • 100 g ( cups) Caramilk chocolate optional, 80g / 16 squares, 20g to drizzle

Instructions
 

  • Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
  • In a large heatproof bowl, melt the butter for 30-50secs in the microwave and beat in the sugars until smooth and thickened.
  • Thoroughly beat in the egg and vanilla extract.
  • Sieve in the flour and cornflour, stirring until just combined.
  • Stir in the chopped Caramilk chocolate.
  • Pour the blondie mix into a greased and lined 8-inch square pan, smoothing the top gently.
  • Bake for 20-25mins until the top is lightly golden and there is only a slight wobble in the middle.
  • Allow blondies to cool on the side for 5mins before topping them with the whole pieces of Caramilk spaced out evenly (I do 4 by 4 for 16 pieces total) and allow to cool fully in the tin before removing.
  • If using, melt the remaining Caramilk for the drizzle slowly in a microwave (15secs at a time then stir) or using a double-boiler.
  • Drizzle the melted Caramilk over your cooled blondies. You can use a piping bag with a small round nozzle, a sandwich bag with the corner cut off or just a teaspoon.
  • Allow the chocolate to set for 5-10mins at room temperature, then cut and enjoy!

Notes

* You can swap the 8-inch square pan for a 9-inch square pan and reduce the baking time by 5mins.
 
** The cornflour used in this recipe is a white fine flour, not a yellow coarse flour. However, sometimes this is called cornstarch and the yellow version is called cornflour, e.g. in the US, so be sure to pick the white one!

Nutrition

Calories: 259kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 23mg | Potassium: 79mg | Fiber: 1g | Sugar: 23g | Vitamin A: 254IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.

Keyword Blondies, Caramilk
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