Classic blondies are elevated with a layer of salted caramel – make sure you save some for yourself before they all get eaten!
I started a new job recently. This is a Big Deal because I’ve been with the same company for almost 22 years (my 22nd work anniversary would have been August 30). However, I found a new opportunity for a fully remote role that I just could not turn down.
To celebrate, I made these blondies. I’m not sure what prompted the selection of blondies, but I must have had them on my mind.
While normal blondies are good (not as good as brownies, in my book), I wanted to elevate them by adding some salted caramel to them. I found a recipe that gave me a nice swirly caramel layer, which I used for my blondies. After the blondies were done baking, I added some flaky sea salt on top (I could have added them on top of the batter, but they likely would have melted in the oven).
While the blondies were soft and chewy, I thought that the caramel layer was too firm. I was hoping for some ooey gooey caramel to drip off the top. Next time, I may add a thicker layer of caramel and keep it int he middle of the bars so they don’t firm up during baking. I’d also add the salt on top of the caramel (when it’s in the middle of the bars).
Otherwise, the texture of these was great, and my pairs partner rated these a 5 out of 5!
Husband’s rating: 3.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4 out of 5
Salted caramel blondies
- 1 and ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 and ½ cups brown sugar packed
- 12 Tablespoons unsalted butter melted and cooled
- 2 large eggs
- 1 and ½ teaspoons vanilla extract
- ½ cup white chocolate chips or chopped white chocolate
- ½ cup unwrapped caramels about 12 squares
- 2 Tablespoons heavy cream
- flaky sea salt for sprinkling
- Preheat your oven to 350°F. Generously grease or line a 9"x13" baking pan and set aside.
- In a medium sized bowl, whisk together the flour, baking powder and salt.
- In a large bowl, mix together the melted butter with the sugar until well blended. Add in the eggs and vanilla and mix well.
- Gently fold in the dry ingredients and mix until a few dry streaks remain. Fold in the white chocolate chips.
- Transfer the batter to your prepared pan and smooth out the top.
- In a microwave-safe bowl or measuring cup, melt the caramel and heavy cream together in the microwave for about 30 seconds. Stir well and continue heating in 15 second increments until the caramel is smooth and lump-free.
- Drizzle the caramel over the batter. If desired, use a paring knife or a toothpick to drag it across the top and make a swirly pattern with the caramel.
- Bake in your preheated oven for 20-25 minutes or until the edges start to turn a golden brown color. Do not over bake.
- Once the bars are done baking, sprinkle the top with the flaky sea salt and allow the bars to cool completely before slicing and serving.