Caramel Goldie

by | Jan 3, 2026 | SOMETHING SWEET

RECIPES

CARAMEL GOLDIE
with muscavado mascarpone and smashed cinder toffee

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about this recipe

The Caramel Goldie is my take on a proper indulgent blondie — rich, buttery and loaded with deep caramel notes rather than outright sweetness. Using light brown sugar and muscovado gives the sponge that toffee-like depth, while keeping the centre soft and just set. It’s the kind of bake that feels familiar but still a little bit special.

SERVES

16

PREP TIME

20

minutes

COOK
30-40

minutes


Ingredients

340g unsalted butter
375g light soft brown sugar
150g caster sugar
4½ large eggs
(use 4 eggs + 1 extra yolk)
3 tsp vanilla extract
450g plain flour
1½ tsp baking powder
¾ tsp fine sea salt
300g white chocolate chips or chunks


Equipment

Measuring jug
Small pan
10′ x 10′ square baking tin
Parchment paper
Large mixing bowl
Whisk
Spatula
alt="chef mike Whitehurst"


method

Prep the tin

Line a 10 × 10 inch square tin with baking parchment, leaving a little overhang for easy lifting later.

Preheat the oven to 170°C fan / 180°C conventional.

Melt & mix

Melt the butter and both sugars gently in a saucepan, take off the heat, allow to cool for a few minutes then add the chocolate chips stirring until melted.

Add eggs
Whisk in the eggs one at a time. The mix should look thick, pale, and slightly airy.

Fold in dry ingredients
Sift in the flour, baking powder, and salt. Fold gently until just combined — don’t overwork it.

Bake
Spread evenly into the tin and level the top.
Bake for 30–40 minutes, until the top is lightly golden
the centre and still has a slight wobble

Cool completely
This is important. Blondies firm up as they cool. Leave in the tin for at least an hour before lifting out and slicing.