For the homemade brownies layer, whisk together the flour, cocoa, baking powder, salt and espresso powder in a medium bowl. Set aside.

Salted caramel sauce / caramel sauce – I prefer to use a store-bought sauce in this recipe. Most supermarkets now have own-brand salted caramel sauce but you can also use tinned Carnation caramel and a pinch of sea salt Add the vanilla extract to the bowl along with the eggs. Beat well for 3 minutes until light and fluffy. When you put the whisking technique side by side with a different one, I often find you can even just see the differences. The look, texture and more. I much much MUCH prefer this whisking method. Next, in a large mixing bowl, cream together 226g of butter and 200g of brown sugar until light and fluffy. What's not to love about smooth Galaxy chocolate with an oozing caramel centre? Put that deliciousness into the centre of a blondie and you have baked goods on a whole new level.Melted butter and dark chocolate is slowly added to the mixture, followed by a mix of flour, baking powder, cocoa powder and ground almonds. This is all gently combined and poured into a lined, shallow baking tray. Then comes the critical element - the caramel. I found the best result came from using a large bar of Cadbury's caramel. The pieces of chocolate caramel in these bars are small and square, which means you get a nice even chunk in each and every square of brownie. Add the butter and white chocolate to a mixing bowl and microwave in 30 second bursts until melted. Leave to cool for a few minutes. Recipe updated May 2021 - flour used to be 90, cocoa powder used to be 35g. Both recipes work, I just much prefer the increased flour/cocoa. Secondly, melt the 2 bars of galaxy chocolate in the microwave and stir until it’s smooth in texture, then leave aside. Add the flour to the bowl and gently fold it through the mixture by hand. Mix only until you can no longer see white streaks of flour.

If there’s any bakes you’d like me to give a go then please leave a comment below or message me on my social media platforms, I’m always open to suggestions! When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar, and then the nuts and flour. Beat to combine smoothly and then scrape out of the saucepan into the lined pan. White sugar has a lower moisture content and generally has a longer shelf life than brown sugar and powdered sugar, so yes, products made with white sugar should generally be less likely to mold than products made with brown sugar. The inclusion of sugar in a recipe will lower its water activity, which helps to extend shelf life.”

I'm not gonna lie, I can't see myself making blondies any other way now. I'm actually obsessing over what chocolate bars I can do this with next! Leave the brownies to cool for at least a couple of hours before lifting out of the tin and slicing. If you slice them while they are still warm they will fall apart so please be patient! With a stand mixer, beat eggs until foamy (about 3 minutes).Mix in sugar, vanilla, and melted chocolate. Add flour and salt and stir until incorporated. These brownies came about because of my craving for something Mars Bar, and also because they were on offer in the supermarket I was in at the time so that made the bake cheaper. Always handy in my books. I couldn’t resist!

Instead of chopping up pieces of chocolate and folding it through the blondie batter, I added an entire layer of Galaxy Caramel to the centre and oh my God, it worked so amazingly well! Often, I used to use a recipe that briefly mixed the butter, eggs and sugar so the mixture itself was completely different, but after trying out a few recipes such as the BBC Good Food recipe, I much preferred the whisking technique. Put the butter and chocolate chips into a mixing bowl. Microwave for 30 seconds, stir and repeat until the butter melts. Leave to stand for a minute or so then stir together until the chocolate has melted.Leave to cool slightly before adding the eggs.I really hope you enjoyed today’s recipe and it got your creative juices flowing and inspired you to get baking too. The brownies will stay fresh for 3-5 days in an airtight container at room temperature. You can also freeze them for up to three months for chocolate emergencies!

My Galaxy Caramel Cheesecake is really popular with you guys, so I think you're going to LOVE these blondies. They are so simple to make and use really easy to get hold of ingredients. I'm so happy with how they turned out!For Color Swirl Blondie Layer, break the white chocolate bars into chunks then place the white chocolate and shortening into a medium sized microwave safe bowl. Heat in the microwave at 50% power until melted. In a small microwave-safe bowl, combine the chocolate chips and milk. Microwave on High until melted, about 1 minute, stopping every 20 seconds to stir. Stir until the chocolate is completely smooth. Spread the chocolate mixture over the brownies; top with the sprinkles. Refrigerate until the chocolate topping is set, about 15 minutes. Cut into 15 pieces. I make my brownies in a particular way, as for years and years I struggled with brownies. There are so many different methods out there, and I often found that they took far too long to bake. As long as the brownies have got hot, the gooeyness doesn’t really matter and its not going to kill you, so no brownies were ever harmed in my experiments. I can often get comments saying that peoples brownies are taking far too long to bake, and thats down to the mix. People can say they followed the recipe “to a T” all they like, but something went wrong. It can be down to ingredients, but usually… its the mix with brownies. Too liquid, not mixed enough, etc.