Frankly, I think we’re all over the ‘do blondes have more fun?’ competition. But blondies vs brownies? That’s one we’re willing to talk about (and test). The blondie is the understated sister of the brownie – it traditionally has a dense, fudge-like texture with a vanilla base and a butterscotch, caramel flavour. But the beauty of the blondie is that it’s open to interpretation. This batch is by the Curvaceous Vegan, who uses our Good Hemp Chilled Drink and cashew butter for a delicious dairy-free alternative. Try these and then try our protein brownies, and then these vegan sticky toffee pudding cupcakes, oh and this gluten-free raspberry tart… what was the competition again?
Salted Caramel Blondies by The Curvaceous Vegan
Heat a pot of water until boiling and put a glass bowl over the top with the sugar in. Add the coconut milk and combine the ingredients. Add 1/4 of the salt and stir in.
Leave the caramel for around 15 minutes on a medium to low heat and stir through occasionally. Once it’s started to stick to the back of your spoon, add the rest of the salt and stir through.
Pour into a jar (I used a Kilner jar) and allow to cool – I left mine to cool for about 3 hours, this means it should thicken up fabulously leaving you with delicious caramel
Start off by melting the white chocolate in a glass bowl over a saucepan, it won’t take too long and when it’s done set it aside
Now combine the melted white chocolate with the rest of the mixture. Slowly combine
Put in a lined tin at Gas Mark 5/190 degrees C/375 degrees F for 20 minutes or until golden brown on the top
Spread the caramel that you made earlier over the top and voila!