Caramel Cuts Blondies
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 46 minutes
Serves: 12
-
170g/6ozs. pecans
-
125g/4ozs butter
- 2 cups/440g/1lb brown sugar firmly packed
- 2 eggs, room temperature
- 250g/8.8ozs cake flour*
- 2 teaspoons baking powder
- 1 tablespoon vanilla bean paste
- 1/2 teaspoon salt
Cake flour can be bought at the supermarket. You can also make it at home. To make 1 cup/150g/5.2ozs of cake flour replace 2 tablespoons of plain all purpose flour with cornflour/fine cornstarch and whisk well. I usually mix up a big batch of this and keep it in a container ready for baking cakes as it produces a softer texture.
Step 1 - Firstly toast the pecans. Spread them out in a single layer and bake at 180C/350 or 160C/320F fan forced for 8 minutes. Keep the oven on the same temperature. Chop pecans roughly and set aside.
Step 2 - Line a 20X20cm or 8x8inch square tin on the base and sides. Melt the butter in a saucepan and then stir in the brown sugar and mix to combine the two. Cool for 5 minutes and then place in a large bowl and mix in the eggs. Whisk the flour and baking powder together and then mix into the butter sugar mix along with the vanilla and salt. Finally stir in the pecans but do not overmix.
Step 3 - Press into the baking tin. I dampen my hands and smooth over the top. Bake for 30-35 minutes. Sprinkle with extra salt and cut into squares once cool.