Ingredients
The following ingredients have 12 Servings
- 240 g butter, softened
- 300 g light brown sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 250 g plain (all-purpose) flour
- 1 1/2 tsp baking powder
- 12 chunks of Galaxy Caramel from a large bar - freeze them first to help prevent them completely melting into the cake during cooking*
- 4 tbsp. Nutella
Instruction
- Preheat the oven to 170c/325f. Line a 20cmx20cm baking tin with baking parchment.
- Cream the butter and sugar together, add in the egg and vanilla extract and stir until combined. Add in the flour and baking powder and thoroughly mix.
- Spoon the mixture into the prepared baking tin (it should be a thick mixture). Spread it out so it reaches the edges.
- Arrange the chunks of chocolate caramel on top of the blondie mixture, push them in a little with your finger.
- Spoon the Nutella onto the mix in about 10 blobs. Use a cocktail stick or a knife to give the Nutella a bit of a swirl around. Place in the oven and cook for 35-45 mins - until an inserted skewer comes out clean. Place some foil on top after 25 minutes if the top starts to look too brown.
- Remove from the oven, leave to cool in the tin for a couple of minutes before removing from the tin and placing on a cooling rack to cool further. Remove baking parchment and slice before serving.
