Description
Serves 9
Ingredients
Scale
- 90g Unsalted Butter, melted and cooled slightly
- 225g Dark Soft Brown Sugar
- 2 Large Free Range Eggs
- 180g Plain Flour
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 100g Medjool Dates, finely chopped
- 100g Fudge/Butterscotch Cubes
For the Salted Caramel –
- 150g Icing Sugar
- 125ml Double Cream
- 25g Unsalted Butter
- A Good Pinch of Fine Table Salt
Instructions
- Oven to 175C, line an 8″ square tin with parchment paper and set aside.
- In a mixing bowl, mix the melted butter and sugar until combined, then stir in the eggs. Combine in the flour, baking powder and salt and add the dry ingredients to the batter.
- Stir in the chopped dates and 75g of the fudge cubes, spoon the batter into the prepared tin and level the surface. Scatter the remaining 25g fudge cubes over the surface. Bake for 18-20 mins, until the golden on the surface. Allow to cool.
- Next, make the Salted Caramel. In a medium saucepan, over medium heat, sprinkle a layer of the icing sugar (not using it all, just a couple of tablespoons worth), when you start seeing the sugar melting to a liquid through the surface, sprinkle on more icing sugar. If starts to smoke a little, lift the pan off the heat and then return it. Continue until all the sugar is melted, giving it a slight stir. Reduce the heat to low, whilst stirring add the cream a drop at a time as will spit and will seize if you add all at once. When all the cream has been added, stir in the butter and the salt, stir until the butter has melted. Pour into a bowl and cool until needed.
- To decorate, cut the blondie into 9 pieces, spoon some of the cooled salted caramel into a piping bag and drizzle over the blondies. Or you can go wild and pour over them!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British