Salted Caramel and Pecan Blondies
Author: CluckMuckCook
Serves: 18
- 100g melted butter
- 60ml rapeseed oil
- 250g light brown sugar
- 1.5 teaspoons vanilla extract
- 1 egg + 1 egg yolk
- 200g sifted plain flour
- ¼ tsp baking powder
- 100g chopped pecan nuts
- 175g salted caramel sauce
- Pre-heat oven to 180c (160c) fan and line a square 9 inch baking tin with baking parchment.
- Melt the butter gently in a saucepan along with the oil.
- Once melted, whisk in the soft brown sugar and vanilla together until combined. Allow to cool for 5 minutes and pour into a mixing bowl.
- Whisk in the egg and additional egg yolk.
- Add the flour and baking powder to the wet ingredients and fold in gently until combined.
- Gently fold in the chopped pecan nuts.
- Press half of the batter into your tin.
- Drizzle the salted caramel all over the base and spread in an even layer.
- Blob the remaining batter over the caramel sauce and gently spread to cover the caramel evenly.
- Bake for 20-25 minutes until golden on top but still a little squidgy in the middle.
- Leave to cool in the tin for 30 minutes then remove and cut into 9 squares. Then divide the square in half to make 18 triangles.
Makes: 18 blondies
Oven Temp: Gas 4, 350F, 180C (160C Fan)
Recipe by Cluck, Muck & Cook at http://cluckmuckcook.co.uk/salted-caramel-and-pecan-blondies/
3.5.3226