Milk bottle blondies
Makes: 16
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Milk bottle blondies
Recipe by Ailsa Brown
These blondies have a wonderfully creamy, milky flavour with chunks of white chocolate, a drizzle of condensed milk and a topping of chewy milk bottle sweets
Makes: 16
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
295Kcal
Fat
14gr
Saturates
8gr
Carbs
38gr
Sugars
27gr
Fibre
0gr
Protein
4gr
Salt
0.4gr
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ingredients
- 175g unsalted butter, plus more for greasing
- 250g light brown muscovado sugar
- 200g plain flour
- 2 tbsp milk powder, optional
- ½ tsp salt
- 2 tsp baking powder
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 150g white chocolate, roughly chopped
- 100g condensed milk
- 1 x 75g pack milk bottle sweets
Step by step
Get ahead
Keep for 3 days in an airtight container
- Grease and line a 20cm square tin. Preheat the oven to 180°C, 160°C fan, gas 4. In a large saucepan, melt the butter with the sugar over a low heat till the sugar is melted. Then turn the heat up and allow to bubble for a couple of minutes so it caramelises slightly. Remove from the heat and leave to cool to room temperature.
- Meanwhile, mix together the flour, milk powder (if using), salt and baking powder, and leave to one side. Once the butter mixture has cooled, whisk in the eggs and vanilla extract. Add the flour mixture, mixing well, then fold in the chocolate. Tip into the tin and smooth the top. Drizzle over the condensed milk and then sprinkle over the packet of milk bottles, gently pressing them into the mixture slightly.
- Cook for 30-35 minutes. Leave to cool in the tin then turn out and cut into 16 squares.
