It's Autumn! It's finally time to bake! Can you tell we're excited!!
We're kicking off the season with these delicious caramel and banana blondies, our Big Belly Subscribers had these in their box this month and it's always been a popular recipe for us.
Find the perfect Autumn blondie recipe below -
- 100g Caramel
- 100g Light brown Sugar
- 100g Caster Sugar
- 100g Plain Flour
- 100g White Chocolate Chips (optional)
- 50g White Choc buttons to decorate
- 2 eggs
- 125g Butter
- 2 bananas
Step 1: Line your baking tray with the greaseproof provided and preheat your oven to 180C/160C Fan/Gas Mark 4.
Step 2: In a saucepan over a low heat, melt your butter and caramel together until thick and shiny. Stir continuously to make sure the bottom doesn't catch. Once melted and combined, leave to one side to cool slightly.
Step 3: In a separate bowl, lightly mash your bananas - a few lumps is a good thing! Add in 2 eggs and both sugars and whisk together vigorously until combined.
Step 4: In a large mixing bowl, add your cooled caramel mixture and banana mix. Whisk together until well combined. Add in your flour and white chocolate chips and fold in gently until you have a thick batter.
Step 5: Pour your blondie batter in to your pre prepared tray and spread evenly. Make sure you get right in to the corners! Bake for 15-20 mins but keep an eye as all ovens are different - take your blondies out as soon as the top is turning golden brown and there's no wobble in the middle. Leave to cool in the tray.
Step 6: Remove from the tray once your blondies have cooled completely. Melt your white chocolate topping over a saucepan of boiling water or in the microwave in 45 second bursts, stirring in between to make sure it doesn't burn. Use a fork to drizzle your white chocolate over the top of your blondies in a diagonal pattern. Tuck in when you're ready!
Top tip - Run a sharp knife under hot water for 30 seconds and dry it off before cutting your blondies to get a clean cut.