Salted caramel may well be one of my favourite desserts in the world.
Buttery, sweet and with a gorgeous salty kick, it's one of those foods which have foodies like me drooling by the bucketload.
The other week, I had the pleasure of eating a vat of vanilla ice cream, topped with melted swirls of salted caramel. Simple, yet utterly delicious, I devoured the entire bowl, then asked for more.
It then got me thinking - what else would salted caramel work in?
At the time, I was on a bit of a Blondie high, so I decided to bake these delicious Salted Caramel and Dark Chocolate Chip Blondies.
With a rich salted caramel middle, sandwiched between two dark chocolate chip Blondie layers, then topped with another generous dollop of salted caramel, I don't think you can really go wrong...
What dessert creations do you love? And do you have any delish salted caramel recipes to share?
Sam x
SALTED CARAMEL AND DARK CHOCOLATE CHIP BLONDIES
Ingredients:
300g light brown soft sugar
115g melted butter
2 eggs, at room temperature and beaten
1 tsp finest quality vanilla extract
190g flour
1/2 tsp baking powder
Pinch salt
One packet dark chocolate chips
For the salted caramel:
(If you are feeling lazy, use a pre-bought one! Tesco Finest sell a decent one)
(If you are feeling lazy, use a pre-bought one! Tesco Finest sell a decent one)
300g light brown sugar
120g butter
150ml full-fat milk
1 tsp vanilla
6 tsp salt (to taste)
1 tbsp icing sugar
Method:
1) Preheat the oven to 180C. To make the Blondie, mix together the brown sugar, butter, eggs and vanilla until just incorporated.
2) In a separate bowl, sift together the flour, baking powder and salt, then mix into the sugar goop. Do NOT over mix, this will result in dry Blondies! Stir in the chocolate chips until just combined.
3) Next, get started on your salted caramel sauce (if you are feeling lazy, use a pre-bought one!). On a medium-low heat, melt your butter in a saucepan. Once melted, add in the sugar, milk and vanilla, whisk quickly, then leave on the medium-low heat to boil for 5 minutes.
4) Remove from the heat, add the salt, then whisk well. Leave to cool slightly.
5) Pour half the Blondie mixture into a greased and lined Brownie tin, then drizzle over about 5 tablespoons of your salted caramel, like this:
Spread over the rest of the Blondie batter, then bake for 18-20 minutes, until cooked. Be careful not to over bake, my favourite Blondies are still every so slightly gooey in the middle!
6) Once the Blondies are out of the oven, stir in the icing sugar to your leftover salted caramel sauce, then Jackson Pollock generous helpings of it across the top. Leave the lot to cool (reheat the sauce slightly if it's firmed up a little). Drizzle over any leftover salted caramel on ice cream and enjoy while you're waiting...chef's perk! ;)
