This recipe is one my mum used to bake for us as kids....and still does. She used to make it for my primary school tuckshop and the kids used to love it. Her recipe was a little different from mine below as she used to put sultanas and chopped up dried apricots in it and she called it 'Fruit Slice'. I'm afraid it was time to reinvent the recipe as we got a little tired of the fruit in it and as some of my boys don't seem to like sultanas in cakes any more, so we replaced them with white chocolate buds. This brings out the caramel flavour of the mixture. Although you can try it with sultanas and dried apricots or some macadamia nuts for a different flavour and texture. Play around with your add in's to find your favourites!!
Caramel White Chocolate Blondies
2 cups brown sugar
2 cups flour
4 teaspoons baking powder
2 teaspoon vanilla
1 cup white chocolate buds
Turn oven on to 180°C/ 350°F. Melt the butter in a saucepan over the stove. Add the brown sugar and mix well until mostly combined.
Take off the stove and let it cool a little while before adding eggs, you don't want the eggs to cook as you add it to the mixture. Mix thoroughly while adding eggs. Add vanilla, flour and baking powder and combine.
Pour into a lined lamington tin or 33 x 23 cm rectangle pan. Sprinkle white chocolate buds over top and push a few in or alternatively you can add them in the mixture before pouring into the tin.
Bake in oven for 30-35 minutes. Do not over bake otherwise it becomes too crispy, you want it to be moist and soft. Let it cool in the pan for 10 minutes before slicing into squares.