Tunnock’s caramel wafer blondies
- May 2022
- Makes 16
- Hands-on time 20 minutes. Oven time 45-55 minutes
If you’re partial to a Tunnock’s wafer, you’ll love these moreish caramel blondies. The classic snack is baked right into the golden, squidgy squares.
For a sophisticated combo of sweet and salty, try our tahini, brown butter and sea salt blondies.
- 12.4g (7.4g saturated)
- 35g (22.3g sugars)
- 200g unsalted butter
- 250g soft light brown sugar
- 80g caster sugar
- 2 medium free-range eggs
- 230g plain flour
- ½ tsp baking powder
- 1 tsp sea salt flakes, roughly crushed between your fingers
- 4 Tunnock’s caramel wafers, roughly chopped
You’ll also need
- 20cm square brownie tin, completely lined with foil or baking paper
- Heat the oven to 150°C fan/gas 3½. Put the butter in a medium saucepan and set it over a medium heat. Once the butter has melted, turn up the heat so it sizzles and cook for 2-3 minutes until the milk solids turn golden brown and smell biscuity. Remove from the heat and immediately tip in both the sugars to stop the butter cooking. Stir together, leave to cool for 3-4 minutes, then stir in the eggs and then the flour, along with the baking powder and salt. Stir in half the chopped wafers, then transfer the mixture to the lined tin, using a spatula to scrape it all out.
- Scatter the remaining wafer pieces over the top, then bake in the oven for 45-55 minutes – 45 minutes will give you very squidgy blondies, 55 minutes will give you more cake-like ones.
- Once the blondies have set on top, puffed up a bit and turned crisp around the edges, remove them from the oven and leave to cool for 20 minutes in the tin (they will sink a little). After 20 minutes, carefully use the foil/baking paper to lift them out of the tin, then leave to cool completely on a wire rack. If they’re super squidgy in the middle, it may be easier to chill them in the fridge for a few hours before slicing into 16 squares.
Easy swaps: If you’d rather just use chocolate instead of the caramel wafers, stir in 150g mixed white and milk chocolate, roughly chopped, before baking.
The blondies will keep for up to 4 days (if they last that long) in an airtight tin, somewhere cool and dry.
The squidgier, slightly-less-rich but just-as-moreish cousin of a brownie, blondies are at their tastiest when they’re very undercooked,then left to cool and firm up. Don’t be tempted to play with the cooking times to achieve the required texture, though…We’ve tested the recipe many times to guarantee squidge-perfection.
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