I have three words for you. Salted. Caramel. Blondies. Yes, really. This is the sort of treat you bake for someone else then wish you'd doubled the recipe so you'd have some yourself. Sweet, salty and deliciously fudgy, you will bake them again and again.
I bake a lot of brownies and blondies. They're virtually foolproof, use only one pan and they're brilliantly transportable - what's not to love?! It's also easily to convert a recipe to gluten free, as I've done here with Smitten Kitchen's recipe (she's right, they are infinitely adaptable!) Seriously, what's stopping you? Bake some of these, today!
Salted Caramel Blondies
Adapted from Smitten Kitchen
300g soft brown sugar
100g caster sugar
2 tsp vanilla extract
50ml bourbon (optional, but it does add a lovely flavour)
265g rice flour (I use Dove's Farm)
1 tsp flaked sea salt
100g dark chocolate chips
150g butterscotch chips or caramel pieces (if not, add 100g more chocolate chips instead)
- Melt the butter in a saucepan then add the sugars. Stir until dissolved.
- Remove the pan from the heat and add the vanilla and bourbon. Stir to combine and cool the mixture slightly.
- Add the eggs, one at a time and mix well.
- Fold in the flour and salt.
- Add the chocolate and butterscotch chips and gently stir in.
- Pour into a traybake pan and bake at 180°C for 35 minutes, or until a skewer comes out the middle sticky, but not covered in batter.
- Leave to cool before cutting into squares.