White Chocolate Caramel Blondies Recipe 455

WHITE CHOCOLATE CARAMEL BLONDIES RECIPE - (4.5/5)

White Chocolate Caramel Blondies Recipe - (4.5/5) image

Provided by Cdreamgirl

Number Of Ingredients 8

Ingredients

1/2 cup butter melted
1 cup brown sugar
1 egg
1 teaspoon vanilla
1/8 teaspoon salt
1 cup flour
1 cup white chocolate chips divided into two
1/2 cup caramel bits

Steps:

Preheat oven to 350˚F. Grease an 8x8 pan. Beat together the butter and brown sugar until smooth in a large bowl. Add egg and vanilla and mix well. In a separate bowl sift together the salt and flour. Add the flour mixture to the butter mixture and mix well. Stir in caramel bits and 1/2 cup of white chocolate chips. Pour into pan and bake for 25-28 minutes. Once blondies are done and cool, melt remaining white chocolate chips in a microwave safe bowl. Drizzle over blondies and serve.

WHITE CHOCOLATE BLONDIES

White Chocolate Blondies image

These bars have become an office favorite -- they are naughty but OH SO NICE!

Provided by Jenn Rochon

Categories Desserts Cookies Brownie Recipes Blondie Recipes

Time 45m

Yield 12

Number Of Ingredients 8

Ingredients

8 ounces white chocolate, chopped
1 tablespoon vanilla extract
½ cup butter, softened
1 ¼ cups all-purpose flour
2 eggs
¾ teaspoon salt
⅓ cup white sugar
1 cup semisweet chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.
In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan.
Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 35.2 g, Cholesterol 55.3 mg, Fat 19.5 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 233.3 mg, Sugar 24 g

WHITE CHOCOLATE BLONDIES

White chocolate blondies image

These decadent, American-style dessert bars are the fairer cousin of the brownie, with the same dense and fudgy texture

Provided by Cassie Best

Categories Afternoon tea, Dessert, Treat

Time 55m

Yield Makes 16

Number Of Ingredients 8

Ingredients

225g butter, chopped into small pieces, plus a little for greasing
200g white chocolate, chopped into small pieces
175g plain flour
½ tsp baking powder
200g soft light brown sugar
100g golden caster sugar
3 large eggs
2 tsp vanilla extract

Steps:

Grease a 21 x 21cm brownie tin with a little butter, then line the base and sides with baking parchment. Place the butter and 100g white chocolate in a bowl, suspended over a pan of gently simmering water. Stir every few mins, until the butter and chocolate have melted. Remove the bowl from the pan and leave to cool for 15 mins. Heat oven to 180C/160C fan/gas 4. Combine the flour and baking powder in a bowl, with 1/4 tsp salt.
Place the sugar and eggs in a large bowl. Using an electric hand whisk, beat the mixture until it looks thick and foamy - this will take a few mins. The egg mixture is ready when it leaves a trail from the beaters, which sits on the surface for 2 secs.
Add the vanilla to the melted chocolate and give it a good stir - don't worry if it has separated. Pour into the whisked eggs and sugar. Use a spatula to gently fold everything together, until most of the buttery streaks have been folded in. Sieve the flour mixture into the bowl and fold together again, add the remaining chocolate chunks and stir until well combined.
Pour the mixture into your tin, smoothing it into the corners. Bake for 30-35 mins for soft centred blondies (if you prefer a cakey texture, leave for another 5 mins). Check if the blondies are cooked by giving the tin a gentle shake, they should be mostly set but a little bit of a wobble in the centre is fine. Cool completely in the tin - the blondies will sink in the middle as they cool, just like brownies. If you try to remove the blondies too soon, they will be too soft to cut, so be patient. Once cool, cut into 16 squares. The blondies will keep for 5 days in a sealed container.

Nutrition Facts : Calories 299 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein

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