Blondie Cakes

Ingredients:

• 170 g unsalted butter (including for greasing the pan)
• 1.5 cups baking flour
• 1 teaspoon baking powder
• 0.5 tsp salt
• 1 cup light brown cane sugar
• 0.5 cup dark brown cane sugar
• 2 large eggs
• 1.5 tsp vanilla extract
• 1 cup milk chocolate chips
• 0.5 cup coarsely chopped toasted almonds
• 1/4 cup plus 2 tablespoons milk caramel granules or crushed toffee

Preparation:

1. Preheat oven to 180 C. Grease a 22.5 x 22.5 x 5 cm baking sheet with butter, line it with parchment paper, leaving a 5 cm border. Grease the parchment as well.
2. In a bowl, mix together flour, baking powder and salt and set aside for a while.
3. Melt the butter in a medium saucepan. Add both types of sugar and beat for about 5 minutes, until the sugar dissolves. Pour the mixture into a medium bowl and let it cool slightly. Add the eggs and vanilla extract and beat until smooth. Add the flour mixture and beat until smooth. Stir in the chocolate chips, caramel chips, and almonds, then place the batter into the prepared baking pan.
4. Bake until crisp. To test for doneness, insert a toothpick into the center of the cake; if it comes out slightly moist, it's ready. Total cooking time: 24 to 27 minutes. Turn off the oven and let cool completely. Transfer the blondie cake from the baking sheet, holding it by the edges of the parchment, to a cutting board and cut into 5cm squares.