Baking blondies or brownies has started to become a weekend tradition. Everyone loves the gooey deliciousness and that way, I can ensure a whole tray lasts us throughout our Saturday night movie and long past the roast dinner on a Sunday. There’s usually a square left for The Boy to stick in his school bag too. So everyone’s happy. I’m always on the lookout for new ideas though so when I spotted several 3 packs of Caramac lurking on the back of the reduced shelf in my local shop I had to buy them all for a big batch of blondies.
If you’re not familiar with blondies, they are just like brownies but made without the cocoa powder and dark or milk chocolates. I discovered a while ago that you can make really fudgey and gooey textured blondies just by adding a packet of an instant whipped pudding mix (something like Angel Delight) in with the flour but the butterscotch flavour needed something extra. This is where my Caramac came in! By using the Caramac bars instead of a white chocolate it gave the blondies that little bit of something extra they seemed to be missing the first time around.
I was rather surprised at how wobbly the blondies were went I took them out of the oven. I wasn’t sure if they were going to set but after leaving them in the brownie pan overnight, I discovered they had set perfectly and were very soft and gooey in the centre. The end result was truly delicious. A wonderfully rich and gooey blondie with a distinct Caramac flavour. They didn’t last very long and were enjoyed by everyone who ate them. These blondies are so rich that you need to cut them small. Bite sized chunks work well, especially if you’re entertaining.