This is by far one of my favourite square recipes. Blondies are all about caramel flavour with bites of white chocolate – could a simple square ask for anything more? Not to knock all of those chocolate confections, but if there is a choice between caramel and chocolate, I’m going for the caramel!
When these are finished baking the top will be raised like a brownie, but once it cools the middle will sink a bit and you are left with these raised crispy edges and gooey centre. You can cut the edges off for a neater presentation when serving and keep the crunchy bits for testing purposes! The edges really are the best part, just not the prettiest.
If you would like to have a little bit of contrast in these squares you can add 1/2 cup of dried cranberries – this makes for a festive look when the season rolls around. But I like them with just white chocolate chips- nice and creamy.The addition of cardamon gives just a hint of spice to the creamy texture.
I hope you love them as much as I do and maybe you will have more restraint than I do and not eat all the edges yourself.
- 1 cup butter, room temp
- 2½ cups brown sugar,packed
- 2 eggs, room temp
- 2 tsp vanilla
- 2 cup all purpose flour
- 2 tsp baking powder
- ¼ tsp cardamon
- 1 cup white chocolate chips
- Preheat oven to 325 ℉. Line a 9 x 13 pan with parchment paper.
- Cream butter and brown sugar in bowl with wooden spoon. Add vanilla, mix in well.
- Add eggs, one at a time, mixing well after each until smooth.
- In a separate bowl whisk together the flour, baking powder and cardamon.
- Add to wet ingredients and mix in until almost all combined. Add in chocolate chips. Continue mixing until well combined.
- Spread evenly into pan.
- Bake for about 40 min or until middle is just set and not jiggly. Cool completely on wire rack. The middle will settle.
- Slide out onto cutting board and cut into squares.