food

Baileys Salted Caramel Blondies with Edible Flowers

In partnership with Baileys.

food

Baileys Salted Caramel Blondies with Edible Flowers

In partnership with Baileys.

Ingredients

Blondies

  • 115g salted butter
  • 300g white chocolate, chopped into chunks
  • 2 eggs
  • 60g granulated sugar
  • 1 teaspoon salt
  • 100ml Baileys Salted Caramel
  • 160g plain flour

Decoration

  • 100g white chocolate, chopped into chunks
  • 35ml Baileys Salted Caramel
  • 3 tablespoons icing sugar
  • Edible flowers

Steps

Blondies

  1. Preheat the oven to 150*C.
  2. Line an 8 x 8 square brownie tin with butter and baking parchment.
  3. Pop the butter in a pan and melt over a low heat, then continue to simmer for 6-7 minutes until the butter smells nutty, is foamy on top and the milk solids have turned a golden brown colour.
  4. Chop the chocolate and divide - melt 200g of the chocolate over a pan of barely simmering water (or alternatively, you can do this in the microwave in 30 second intervals) until melted and smooth.
  5. Add the melted butter to the bowl of white chocolate with the Baileys and mix well to combine. Set aside.
  6. Using an electric hand whisk or a stand mixer fitted with the whisk attachment, whip the eggs for 3 minutes until foamy and increased in volume.
  7. Add the sugar and salt.
  8. Add the chocolate Baileys mixture and mix well until combined.
  9. Sieve the flour over the mixture and mix until just combined.
  10. Add the remaining chocolate chunks and fold in by hand with a silicone spatula.
  11. Pour the blondie batter into the prepared tin and bake for 20-25 minutes.
  12. Allow to cool fully in the tin and then refrigerate for at least 2 hours.

Decoration

  1. When you’re ready to decorate, melt the remaining chocolate, add the Baileys and icing sugar and mix well to combine until you have a smooth, lump free icing.
  2. Pour the icing all over the blondies and smooth out with a spatula. Cover with edible flowers and press them into the icing (it helps to get a sheet of non-stick baking parchment to press down with) - refrigerate for 15 mins before slicing into 12 squares.
  3. Serve and enjoy.