Baking

White chocolate blondie with caramelised apples

white chocolate blondie with caramelised apples
12
1H 15M

Ingredients

Method

1.Preheat oven to 160°C (140°C fan-forced). Grease 24cm (9½-inch) closed springform pan; line base and side with baking paper.
2.Peel, halve and core apples; cut each half into 8 wedges. Melt butter with sugar in large frying pan; stir over heat until caramelised. Add apples, cook about 8 minutes turning occasionally, until soft.
3.Carefully remove apples from caramel; place around the outside edge of pan. Reserve remaining caramel.
4.Meanwhile, break chocolate into medium saucepan, add extra butter; stir over low heat until smooth. Remove from heat; stir in extra sugar. Cool about 10 minutes or until mixture is just warm.
5.Stir in sifted flour and eggs. Spread mixture over apples. Bake about 50 minutes.
6.Turn blondie onto serving plate; serve warm with reserved reheated caramel, and cream.

It’s worth taking the time to caramelise the apples to a deep caramel colour. It’s important to measure the closed springform pan; the measurement appearing on the base of the springform pan sometimes refers to the measurement of the pan when it is open.

Note

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