Some time ago, whilst bimbling around Pinterest, I happened upon this recipe. Now if you are in anyway like me, you probably pin many many sticky toffee-ish syle baked goods, and you probably do no more that just look at them salivating. I decided to be a bit more proactive with this particular recipe and make it. Since then I have made it around six or seven times, and for couple of those times I even shared the goodies with friends and family. Their reactions were initially 'mmm....mmmm....mmmmmm!', closely followed by 'where can I get the recipe?'
I have to warn you before you embark on baking these blondies yourself - they are like crack! You cannot stop eating them, so make sure you have a good crowd coming over to help you, or you may find yourself slipping in to a diabetic coma.
I have tweaked the initial recipe a little (mostly to add more caramel!) You will find that you are left with half a pot of the caramel sauce, but hey that's no tragedy right?
To make the caramel sauce, put the water in the pan first, then add the sugar. Place the pan on a low to medium heat until the sugar has dissolved. DO NOT STIR!!! If you stir it the syrup will turn crumbly and fudgey. If you want to you can swirl the water and sugar around the pan a few times. When the sugar has dissolved turn the heat up and boil rapidly until the syrup turns a darkish golden brown. Take the pan off the heat and add the cream. You may find it bubbles up a bit so be careful. If you find that the caramel is a bit lumpy then return it to the heat and stir until smooth, add the salt and stir in well. Leave the caramel to cool slightly,
Preheat the oven to 175 C. Lin a 9" square tin. Beat together the butter and the sugars. Beat in the eggs and vanilla.
Fold in the flour, baking powder and salt. Add half the dough to the tin, and smooth it over with a palette knife,
Pour in enough of the caramel to cover the dough but leave a 2cm gap around the edge. Add the remaining dough, I find it helpful to add it in small spoonfuls over the surface of the caramel.
Smooth over the surface and then scatter a pinch of sea salt over the top of the dough. Bake for 30 mins until the top is golden and a skewer inserted into the middle comes out clean. Leave the blondies to cool down in the tin, then place the tin in the fridge for an hour, before cutting into pieces. Eat until you pass out!
I hope that you find these blondies as delicious as I do. You can download a printable version of the recipe here.