Most people attempt to eat more healthily in January after the extravagance and indulgence of the festive period. It seems that I am not following the trend, producing more cakes and cookies than I ever normally do, but do I care? No, not at all. I’m not sitting here stuffing my face with all my culinary efforts – they’re given to friends & family and taken into work for my colleagues to enjoy; if there’s one way to get the Docs to chill out a bit it’s to provide cake. Besides that I suppose I could call it ‘research’, I mean I’m never going to get my book near publication if I don’t cook am I?
My latest invention is butterscotch blondies, a wonderful alternative to the usual brownie. Blondies are often viewed as being a little sickly and over sweet, but despite the white chocolate, butterscotch chips and caramel these weren’t at all like that. In fact my mother who really doesn’t have a sweet tooth went back for seconds.
They’re lovely as a little nibble to have with a cappuccino or cup of tea, but I should imagine they’d be wonderful served warm with this ice cream. Now that would be a taste explosion.
The blondies will last for four days in an airtight container – providing you can contain yourself and not eat them all on the day of baking like we did 
The Recipe:
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100 g white chocolate, melted
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100 g milk chocolate caramel bar, broken into chunks
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150 g unsalted butter, very soft
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100 g light muscovado sugar
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100 g golden caster sugar
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1 teaspoon vanilla extract
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2 large eggs
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175 g plain flour
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1 teaspoon baking powder
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50 g butterscotch chips
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20.5 cm square tin – well greased and lined, or use a silicone mould
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Heat the oven to 180.C or the equivalent.
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Put the butter and sugars into the bowl of an electric food mixer and beat until creamy. Beat in the vanilla, followed by the eggs, beating well after each addition.
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Sift the flour and baking powder into the bowl and stir in. Fold in the butterscotch chips.
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Transfer the mixture to the tin and spread evenly.
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Scatter the chocolate caramel over the top and then drizzle with the white chocolate. Using a palette knife swirl the chocolate through the blondie mixture to give a marbled effect.
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Bake in the preheated oven for 20-25 minutes until just firm. Remove from the oven and allow to cool before turning out of the tin.
NB. Beware of overcooking the brownies, they will continue to firm up on cooling and you’re aiming for a soft squidgy centre.
{ 7 comments… read them below or add one }
Hello George. I love your blog and your passion for food. Looking forward to your cookbook.I love to collect cookbooks as well. I must have near 1,000! Those blondies look wonderful. Can I use Caburys caramel bar or which bar did you use?
Denise
Hi Denise,
Thank you for your comments about my blog, I must admit I’m still rather a novice though. I used Green & Blacks Caramel bar but would imagine Cadburys would work just fine, except the cocoa content is slightly lower in the cadbury bar.
Oh my goodness they look seriously delicious…By caramel bar, do you mean one of those chocolate bars where each square is filled with caramel-sauce type stuff…or some sort of caramel flavoured white chocolate (if that makes sense.) I agree with you entirely – I make a lot of cakes and things, but there are always lots of people to eat it.
Hi Laura, I mean a chocolate bar with the thick caramel type filling. Sorry for any confusion.
That looks delicous George.
Yummylicious George!
I think I wouldn’t be able to stop eating those though….
xx
I made these last night – they are absolutely delicious. The best blondies I’ve ever made (and I’ve made quite a few!!). I will definitely be making these again and again.