The Violet Butterscotch Blondie
Have a weakness for blondies? Who doesn't! Bake this Violet Bakery recipe, spiked with sweet butterscotch and a good pinch of salt.
From the book
The Butterscotch Blondie made its first appearance in my Whoopie Pie book, but I have since tweaked the recipe and I’m including the new version here. It’s sweet, salty, gooey and very moreish. This blondie is extremely popular and Violet and guys really love it, which is another plus. Make it for someone you want to do something nice for. You won’t regret it.
|250g||unsalted butter, plus more for greasing the tin|
|300g||light brown sugar|
|1 1/2 tsp||vanilla extract|
|1 1/4 tsp||baking powder|
|1 1/4 tsp||fine sea salt|
|125g||milk chocolate, broken into small pieces|
|For the caramel shards|
You will need a 30 x 20 cm baking tin.
For the caramel shards:
Have a sheet of greaseproof paper ready on a heatproof surface. Measure the 2 tablespoons of water into a heavy-bottomed pan. Cover with the sugar and place over a medium-low heat until the sugar starts to dissolve. Resist the temptation to stir the pan as this can cause crystallisation. Once the sugar starts to dissolve, turn up the heat to medium-high until the sugar is a dark golden brown.
Pour the caramel onto the greaseproof paper in a thin and even layer. Leave to cool, then use a sharp knife to chop into smallish shards. Be careful, as the caramel can be quite hard.
Preheat the oven to 160C/140C (fan)/gas 3. Butter a 30 x 20 cm baking tin and line with parchment paper.
Gently melt the 250g butter in a small, heavy-bottomed pan and set aside to cool slightly.
In a large bowl, whisk together the eggs, sugar and vanilla until frothy, then whisk in the melted butter.
In a separate bowl, whisk together the flour, baking powder and salt, and add to the egg and butter mixture along with the milk chocolate pieces. Mix until just combined.
Pour the mixture into your prepared baking tin and smooth the top with a palette knife or spatula. Sprinkle 75g of the caramel shards over the top and bake for 30 minutes. The centre should be puffed and set but still a little gooey.
Leave to cool completely in the tin, then cut into 12 thick but smallish pieces. These will keep well for up to 3 days in an airtight container.