Prep Time : 15 Minutes | Cook Time : 30 Minutes | Total Time : 1 hour | Difficulty : Easy
Hello my lovelies! Part two of brownie vs blondie. This time we’re hitting the sweet stuff. Taking the edge off with a bit of coffee and a bit of crunch. We’re using caramelised white chocolate to give the a deeper flavour. Right now in NZ an old favourite chocolate block is back on our shelves for a limited time. Caramilk. While I have my issues with Cadbury as a company it is the only block form of caramelised white chocolate that’s a reasonable price. When it’s having one of it’s limited edition runs. If you’re too classy for that (or live in another country) Valrhona Dulcey is an excellent choice. You can always caramelise your own white chocolate if you’ve had a bit of practice. Just be aware that roasting the chocolate changes the moisture content so the recipe may not have the exact same texture if you caramelise yourself. If you have a loved one who isn’t deep into chocolate then try these blondies as a valentines treat. They’re quick and easy to throw together and you’re sure to earn yourself some brownie points. Sorry. Not sorry. #punsforlife. Be sure to use fresh sweet tasting walnuts and cocoa nibs to avoid bitter notes in your blondies.