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Caramel Blondies & Caramel Ice cream

30 mins Cook
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We can’t get enough of this gooey, oozy bake.

If you haven’t come across blondies before, they’re a lighter (in colour and flavour) twist on traditional brownies. And our caramel version is impossible to resist.

Enjoy them warm with ice cream as a crowd-pleasing dessert or cool them down for a picnic treat or sweet snack.

And because they’re so simple to throw together, they’re perfect if you’re looking for something quick and different for your next bake sale, family event or party.

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Caramel Blondies & Caramel Ice cream

Caramel Blondies & Caramel Ice cream

agnesgempackfoods-ie
prep time
20 mins
cooking time
30 mins
servings
12
total time
50 mins + 3-4 hr freezing

Equipment

  • Medium mixing bowl

  • Hand held electric whisk

  • Spatula

  • Weighing scales

  • Sieve

  • 10 inch by 10 inch baking tin

  • Baking paper

  • Wire cooling rack

  • 2lb loaf tin

Ingredients

  • For the Blondies:

  • 225g softened salted butter, plus extra for the tin

  • 125g Gem caster sugar

  • 100g Gem light brown soft sugar

  • 1 tsp vanilla extract

  • 4 medium eggs

  • 225g Gem self raising flour

  • 100g Gem white or milk chocolate chips

  • 2 tbsp tinned caramel sauce

  • For the caramel Ice cream:

  • 500ml whipping cream

  • 200g condensed milk

  • For the flavouring:

  • A swirl of caramel sauce

Instructions

1
Preheat the oven to 200C /180C fan/gas mark 4.
2
Line a 10 x 10 inch square baking tin with baking paper.
3
To a large mixing bowl add the butter and mix together both sugars with an electric hand whisk.
4
Add the eggs one at a time mixing each time you add.
5
Sieve the flour and mix with a handheld spatula.
6
Add the Chocolate chips and mix.
7
Pour the batter into the tin and spread out evenly.
8
Bake for 30-35 minutes until the top is golden.
9
For the ice cream, beat the cream to soft peaks.
10
Add the condensed milk and vanilla extract, then beat again into soft peaks.
11
Add a swirl of caramel sauce.
12
Pour the ice cream into a 2lb loaf tin and cover with cling film.
13
Freeze until solid (about 3-4 hours or overnight).
14
Remove your blondies from the oven and Spread with caramel sauce and top with extra chocolate chips.
15
Leave to cool for a little longer on a wire rack if you can wait long enough!
16
Slice the blondies into 12 portions. It can be served warm or fully cooled.
17
Drizzle the remaining caramel sauce over the top with a scoop of caramel ice cream to serve.
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