Butterscotch Blondies
Hello!
I've mentioned the Violet Bakery Cookbook multiple times and have posted recipes from it multiple times because it is one of our favourite cookbooks. When I went to the Abergavenny Food Festival I saw Claire Ptak do a demonstration (I've told this story before) and she showed us how to make these blondies and some Coconut Macaroons.
I actually made these for a tea party we went to because we brought along my grandparents as well as the rest of my family.
These are actually pretty easy to make and you can make them without having to wait for your butter to soften because you melt it. The caramel shards take a while and you have to just stand there and watch but not stir the pan. I might have slightly overdone my caramel because it tasted a bit bitter but I used it anyway and it didn't really give it a bitter taste in the overall blondie.
My blondies took ages to cook (like double the time it said in the recipe) and I don't know why - it might be because of my oven. The top of them also looked a little bit rubbery but once they were fully cooked the rubbery look had gone.
Ingredients;
I've mentioned the Violet Bakery Cookbook multiple times and have posted recipes from it multiple times because it is one of our favourite cookbooks. When I went to the Abergavenny Food Festival I saw Claire Ptak do a demonstration (I've told this story before) and she showed us how to make these blondies and some Coconut Macaroons.
These are actually pretty easy to make and you can make them without having to wait for your butter to soften because you melt it. The caramel shards take a while and you have to just stand there and watch but not stir the pan. I might have slightly overdone my caramel because it tasted a bit bitter but I used it anyway and it didn't really give it a bitter taste in the overall blondie.
My blondies took ages to cook (like double the time it said in the recipe) and I don't know why - it might be because of my oven. The top of them also looked a little bit rubbery but once they were fully cooked the rubbery look had gone.
This recipe is from the Violet Bakery Cookbook by Claire Ptak.
Ingredients;
250g unsalted butter
2 eggs
300g light brown sugar
1 1/2 tsp vanilla extract
240g plain flour
1 1/4 tsp baking powder
1 1/4 tsp fine sea salt
125g milk chocolate
75g caramel shards (recipe below)
Method;
Preheat the oven to 160°C/gas 3. Butter a 30x20cm (I used a 20x20 tin because we dont have a 30x20 one) and then line with baking paper.
Melt the butter in a small pan and set aside to cool.
In a large bowl whisk together the eggs, sugar and vanilla until it is frothy. Whisk in the melted butter.
In a different bowl, combine the flour, baking powder and sea salt. Add it into the egg and butter mixture. Mix and then add in the chocolate. Fold until just combined.
Pour the mixture into the tin and smooth over with a spatula. Sprinkle with the caramel shards. Bake for 30 minutes until a skewer comes out clean.
Leave to cool completely in the tin, then cut into 12 pieces. They keep for up to 3 days in an airtight container.
Caramel Shards-
Ingredients;
2 tbsp water
150g caster sugar
Method;
Place a sheet of greaseproof paper with the smooth side up on a baking tray and then place the tray on a heatproof surface. In a small pan place the water and the sugar. Place it on a medium-low heat and heat until the sugar starts to dissolve. Do not stir it because this can cause crystallisation. One the sugar has started to dissolve, turn up the heat to medium-high and heat until the sugar is a dark golden brown.
Pour the caramel onto the prepared sheet in a thin layer and leave to cool. Cut it into shards or use your hands to break it into pieces. This caramel should be used straight away or stored in a plastic bag in the freezer.
Melt the butter in a small pan and set aside to cool.
In a large bowl whisk together the eggs, sugar and vanilla until it is frothy. Whisk in the melted butter.
In a different bowl, combine the flour, baking powder and sea salt. Add it into the egg and butter mixture. Mix and then add in the chocolate. Fold until just combined.
Pour the mixture into the tin and smooth over with a spatula. Sprinkle with the caramel shards. Bake for 30 minutes until a skewer comes out clean.
Leave to cool completely in the tin, then cut into 12 pieces. They keep for up to 3 days in an airtight container.
Caramel Shards-
Ingredients;
2 tbsp water
150g caster sugar
Method;
Place a sheet of greaseproof paper with the smooth side up on a baking tray and then place the tray on a heatproof surface. In a small pan place the water and the sugar. Place it on a medium-low heat and heat until the sugar starts to dissolve. Do not stir it because this can cause crystallisation. One the sugar has started to dissolve, turn up the heat to medium-high and heat until the sugar is a dark golden brown.
Pour the caramel onto the prepared sheet in a thin layer and leave to cool. Cut it into shards or use your hands to break it into pieces. This caramel should be used straight away or stored in a plastic bag in the freezer.
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