Line a 2-3 cm deep tray with baking paper so it goes over the edge.
Combine dry ingredients into a bowl apart from brown sugar.
Place wet ingredients and sugar into a small sauce pan on medium heat. Mix until combined and bring to boil then allow to cool for 5 mins until thickened.
Pour caramel into a bowl and mix through. Add mixture to tray evenly, pressing to compact.
Refrigerate for 3 hours, remove and slice into bars.
Sometimes referred to as the āblonde brownieā rich, chewy, filled with dried apricots & white chocolate chips. They are a rich & quite sweet dessert made up of flour, butter, eggs, brown sugar, vanilla & baking powder, resulting in beautiful caramel, nutty undertones. Unlike a brownie, they donāt have any cocoa powder in them. This allows the flavour of the brown sugar to shine through and this gives the blondies a beautiful caramel taste to them.
Itāll be hard to stop at one!
Bonus, thereās no nuts in this version ā¦ perfect for anyone with allergies.
HOW TO MAKE BLONDIES
Turn your oven on to 180C and grease and line a 9 x9inch pan. I let the baking paper hang right over the edges so that itās really easy to pull the brownies out of the tray once they are cooled.
BEAT together the butter and brown sugar in bowl until creamy and white, add vanilla extract, eggs (1 at a time) and beat until fully combined.
Gradually stir in the flour mixture into your sugar mixture and stir until a few whisps of flour remain. Then add your white chocolate chips & dieces Angas Park dried apricots, coconut, mix again and you are done! You now have blondie batter. Tell me you wonāt lick your spoon!
Pour into your prepared tray and pop in the oven to cook for 45 minutes or until just golden brown. Make sure not to over-cook them as you really want that soft fudgy texture in the middle.
Once out of the oven leave them to cool in the pan for 10-15 minutes and then using the edges of the baking paper, carefully remove the blondie square from the pan onto a wire rack.
A FOOD REVOLUTION 