A gorgeous white chocolate blondie with a thick layer of Galaxy Caramel chocolate in the middle, drizzled with chocolate and decorated with more Galaxy!
These amazing blondies are not cakey nor are they sloppy or raw. They have the perfect amount of blondie squidginess and that Galaxy Caramel layer. WOW. Honestly, it's to die for!
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!
I know I say this a lot but this is honestly one of my favourite recipes to date. I really enjoy making blondies especially my Jammie Dodger and Biscoff ones but there's something extra special about the blondie recipe I'm sharing with you today.
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.
So this started out as my base blondie recipe, it's exactly the same recipe I used for my Mini Egg Blondies (except there's no mini eggs, obvs).
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!
It's the same sort of thing as my Jaffa Cake brownies but with a blondie batter and swapping the Jaffa Cakes for Galaxy Caramel. The method is pretty much the same!
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!
Anyhoo, on to these amazing Galaxy Caramel Blondies...
These happen to be the most perfect blondies I've ever made. I think I'm just getting better at the technique with lots of experimenting and practice.
So I have a few extra tips for your blondie making success.
I have, in the past, mixed my Blondies by hand. This is mainly because where I take my photographs and make my videos isn't in my kitchen but in my dining room next to a big window.
I basically can't be faffed with getting my big stand mixer out and lugging it around the house! But what I will say is using my stand mixer made a big difference to how these blondies turned out. So, if you have an electric whisk or mixer then I would recommend you use it for whisking these up.
It can be done by hand but I find the mixture has more of a tendency to split when doing it this way. If you are an elbow grease type of baker - don't let that deter you as I have made some amazing blondies by hand. They are just even more perfect if you have the extra welly of a mixer.
How to make them
I started by melting my butter and white chocolate in 30-second bursts in the microwave.
I then added the caster sugar and this is the point where the mixture can split. I used the whisk attachment of my KitchenAid stand mixer and whisked for about 2 minutes until the sugar had dissolved. As you can see the mixture goes pale and creamy.
Next, I added the vanilla extract and eggs. I used my stand mixer to whisk everything together for about 3 minutes. The blondie batter went almost mousse-like in texture and was very light.
At this point, I very carefully folded in the flour by hand. When adding flour to cake, blondie or brownie batter I always stop mixing when I can no longer see white streaks of flour. This stops the texture from becoming heavy and dense.
I transferred half of the blondie batter into a 20cm square tin, then added two whole bars of Galaxy Caramel on top.
Finally, I very carefully spread the second half of the blondie batter on top of the Galaxy bars.
The blondies were baked in the centre of my 160ºC fan oven for 30 minutes.
When the blondies had cooled enough to be handled, I turned them out and sliced them into 16 squares, drizzled some melted chocolate on top and added a piece of Galaxy to each slice.
Amy's top tips
- Use a good quality white chocolate. I use Callebaut as I buy it in big bags for all my baking.
- If you have an electric or stand mixer I recommend you use it for whisking the sugar and eggs into the blondie batter. This produces a really light and beautiful texture.
- If you prefer a less set blondie then reduce the baking time to 25 minutes.
I hope you love these Galaxy Caramel Blondies as much as we did!
More Blondie recipes
- Mini Egg and White Chocolate Blondies
- Gold Bar and Caramac Blondies
- Custard Cream Blondies
- Jammie Dodger Blondies
- Biscoff Blondies
Galaxy Caramel Blondies
A gorgeous white chocolate blondie with a thick layer of Galaxy Caramel chocolate in the middle, drizzled with chocolate and decorated with more Galaxy!
Ingredients
- 125g (0.50 cup) unsalted butter
- 150g (0.75 cup) white chocolate
- 150g (0.75 cup) caster sugar
- 1 tsp vanilla extract
- 2 large eggs
- 200g (1.25 cups) plain flour
- 270g Galaxy Caramel (2 bars)
- 2 tbsp Melted chocolate, to decorate
- 135g Galaxy Caramel (1 bar) to decorate
Instructions
- Preheat the oven to 180ºC/160ºC Fan/Gas 4/350ºF. Line a 20cm square baking tin with baking paper.
- 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.
- Add the caster sugar to the melted butter and chocolate and beat using an electric whisk for 2 minutes until pale and creamy.
- Add the vanilla extract to the bowl along with the eggs. Beat well for 3 minutes until light and fluffy.
- 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.
- Transfer half of the mixture into the prepared baking tin. Add two Galaxy Caramel bars on top of the mixture then gently spread over the remaining blondie batter. Use a large metal spoon to spread the mixture out and ensure it's even.
- Bake in the centre of the preheated oven for 30 minutes.
- Once baked, leave the blondies until they're cool enough to handle. Slice into 16 equal pieces. Drizzle the melted chocolate over the top and add one piece of Galaxy Caramel to each blondie. Enjoy!
Notes
- Use a good quality white chocolate.
- If you have an electric or stand mixer I recommend you use it for whisking the sugar and eggs into the blondie batter. This produces a really light and beautiful texture.
- If you prefer a less set blondie then reduce the baking time to 25 minutes.
- When you remove the blondies from the tin if they are too squidgy to cut, put them in the fridge to firm up for a couple of hours.
- Storage: Blondies will keep in an airtight container at room temperature for 4 days.
Nutrition Information:
Yield: 16 Serving Size: 1 gramsAmount Per Serving: Calories: 322Total Fat: 10gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 0gCholesterol: 42mgSodium: 11mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 2g
Hannah
These sound amazing and can’t wait to try them (both my mom and I love anything caramel)! I live in the USA and was wondering what a good substation for the Galaxy caramel would be, since sadly they aren’t available here.
Thank you so much!