It’s bakemas 2020!
If it’s your first bakemas here, welcome. It is my annual mini-series in which I show you how to make a various Christmas themed baked goods – perfect if you want to impress your family and/or friends or if you’re hosting a festive get together.
Today I’m sharing with you my recipe a batch of Toffifee blondies!
The perfect traybake for all occasions, of course, but these little chocolates are most often seen around Christmas – so why not use up a box while you make this recipe?
A white chocolate based blondie, with added white chocolate chips. Lusciously swirled with hazelnut chocolate spread and caramel and finished with a generous amount of Toffifee.
If these sound good to you, why don’t you give them a try? I promise you when I say you’ll love these, you really will.
Anyway, let’s get started, shall we?
200g White chocolate.
160g Granulated sugar.
190g Plain flour.
1/2 tsp Salt.
1 tsp Vanilla extract.
100g White chocolate chips
80g Milk chocolate spread.
80g Caramel (or dulce de leche).
1 Packet of toffifee.
Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all of your ingredients, lining an 8×8 inch square cake tin with parchment paper, preheat your oven to 180˚c/350˚f and place a small/medium saucepan on the hob over a low/medium heat. Don’t forget to get any equipment you may need, such as a heat proof mixing bowl, whisk and silicon spatula.
Into a median sized heatproof bowl, place the butter and white chocolate, then place over the saucepan of simmering water and allow to melt a little. Once they start melting, continuously stir until its completely melted and smooth – it should also be well combined.
Remove the bowl from on top of the saucepan (be careful, it’ll be hot) and place elsewhere and cool for a couple of minutes. I transferred mine into another bowl, to help with the cooling process.
Go ahead and add in the granulated sugar and whisk it all together until everything has been fully incorporated.
Then add in the flour and salt, whisking until everything is incorporated – the batter will look and feel more like a dough around now, don’t worry, this is normal.
Give the bowl a quick scraping down, then add in all of your eggs and the vanilla and whisk them in until they are fully incorporated. The mixture will be thick but spreadable and flow well.
Add in the white chocolate chips and fold them in until fairly distributed throughout the mixture.
Pour the mixture into your lined cake tin, then warm your chocolate spread and caramel, until they are more liquid.
Take generous table spoons and spoon on top of the blondie batter, using both spreads. Then take a butter knife and swirl the spreads throughout the blondie batter – it should be swirly and ripply on top of the blondie batter with streaks of milk chocolate and caramel (honestly, it’s good).
Place in the oven to bake for 15 minutes and then remove and place the Toffifee on top. Place back into the oven and bake for a further 10-15minutes.
Once fully baked, allow to cool fully in the tin. Once completely cooled down, you can slice them up straight away or place in the fridge for around 6-8 hours – this will help make the blondies easier to slice up and make them extra dense… Which is perfect (as these are a white chocolate brownie, the only way to enjoy them is dense and fudgy, fight me!)
Whenever you’re ready to slice up the blondies, take a sharp knife and cut them up. You can do 8 very generous bars or 16 smaller bitesize pieces – whichever suits you or however you slice up.
These are perfect to make ahead of time and can be frozen, when wrapped well. Share these with your friends and family this year – it’s the year to show some love!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.