Butterscotch blondie bars
Makes 15 | prep 20 mins | total time
Butterscotch blondie bars
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Makes 15 | prep 20 mins | total time
The addition of fudge and pecans elevate these rich blondies to a new level. Take care not to overbake to ensure a chewy, gooey middle
Rate
Nutritional information (per serving)
Calories
390Kcal
Fat
23gr
Saturates
11gr
Carbs
41gr
Sugars
28gr
Fibre
1gr
Protein
5gr
Salt
0.3gr
Ingredients
- 225g unsalted butter, plus extra for greasing
- 150g white chocolate, broken up into pieces
- 3 large eggs, lightly beaten
- 2 tsp vanilla bean paste
- 200g light brown soft sugar
- 80g golden syrup
- 2 pinches of sea salt
- 250g plain flour
- 1 tsp baking powder
- 1 x 100g bag mini Cornish fudge chunks
- 100g pecans, roughly chopped
Step by step
Get ahead
Freeze any leftovers for up to 3 months in an airtight container. Defrost fully before eating.
- Melt the butter and white chocolate in a large, heatproof bowl set over a pan of gently simmering water, stirring occasionally. Remove from the heat and leave to cool for 10 minutes.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cm x 30cm x 5cm deep baking tin with butter and line with baking paper.
- Using a balloon whisk, beat the eggs and vanilla into the chocolate and butter mixture, followed by the sugar, golden syrup and a pinch of sea salt. Sift over the flour and baking powder and whisk into the mixture until combined. Fold through half the fudge pieces and half the pecans, until evenly distributed.
- Pour the batter into the prepared tin, smoothing it into the corners with a spoon. Mix together the remaining fudge and pecans and sprinkle over the batter followed by a generous pinch of sea salt.
- Bake in the oven for 25-30 minutes until a golden crust has formed and the batter has just set but still has a gentle wobble. Cool completely in the tin, then cut into 15 even-sized pieces. These blondies are best served the following day when dense and chewy.
