Combine the sweetness of blondies with the rich, savory flavor of salted caramel for a deliciously indulgent treat!
Ingredients
For the Blondies
2 cups (250g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup (170g) unsalted butter, melted
1 cup (200g) light brown sugar, packed
½ cup (100g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
For the Salted Caramel
1 cup (200g) granulated sugar
6 tablespoons (90g) unsalted butter, cut into pieces
½ cup (120ml) heavy cream
1 teaspoon sea salt (or more to taste)
Instructions
Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper.
Combine Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and ½ teaspoon salt. Set aside.
Mix Wet Ingredients
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Add the eggs and vanilla extract, mixing well.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Prepare Blondie Batter
Pour the batter into the prepared baking pan, spreading it evenly.
Make Salted Caramel
In a saucepan over medium heat, melt 1 cup granulated sugar, stirring constantly to prevent burning. Once fully melted, add the butter and stir until melted. Slowly drizzle in heavy cream while stirring. Allow the mixture to boil for 1 minute, then remove from heat and stir in 1 teaspoon sea salt.
Add Caramel to Batter and Bake
Drizzle the caramel over the blondie batter. Use a knife to swirl the caramel into the batter. Bake for 30-35 minutes, or until the edges are golden brown and the center is set.
Cool and Cut, then Serve
Allow the blondies to cool completely in the pan on a wire rack. Once cooled, lift them out of the pan using the parchment paper and cut into squares.
Enjoy your salted caramel blondies, now ready to be served!
Tips For Salted Caramel Blondies
Caramel Thickness
For thicker caramel, cook it for a bit longer, but be careful not to burn it.
Serving Suggestion
Serve with a scoop of vanilla ice cream for an extra decadent dessert.
Storage
Store in an airtight container at room temperature for up to 3 days.
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