A quick, basic blondie recipe with swirls of salted caramel and melted white chocolate.
Servings 18x8 pan
Prep Time 30 minutesmins
Cook Time 40 minutesmins
Total Time 1 hourhr10 minutesmins
Equipment
8x8 Baking Pan
Ingredients
For Cookie Dough:
1cupUnsalted butter, melted and slightly cooled
2cupsLight brown sugar
2Whole eggs
2tspsVanilla extract
2cupsAll-purpose flour
1tspBaking powder
½tspSalt
For Salted Caramel:
1cupSugar
6tbspSalted butter, cubed and room temperature
1/2cupHeavy Cream
1tspSalt
3/4cupWhite Chocolate chips
Powdered sugar, as an optional garnish
Instructions
For the Salted Caramel
Pour sugar into a large saucepan, heat over medium-high heat, whisking continuously until the sugar is melted. The sugar should clump at first, but it will eventually melt completely, this can take up to 10 minutes
Once the sugar is melted, stop whisking, allow the sugar to cook until it turns an amber color. The color change can happen quickly, Remove the pan from the heat and add in the cubed butter, whisk until melted and completely combined. Slowly pour in the heavy cream, the mixture will bubble up, keep whisking and slowly pouring in the cream until fully incorporated. Stir in the salt. Allow the caramel to cool slightly before using
For the Blondies:
Preheat oven to 350 degrees F. Line a 8x8 square baking pan with cooking spray and set aside.
In a medium bowl, whisk together the flour, baking powder and salt; set aside. In a large mixing bowl combine the cooled, melted butter and the brown sugar. Whisk until dissolved. Add in the eggs and vanilla extract, whisk again to combine. Slowly add in the prepared dry ingredients and mix until fully incorporated. Fold in the white chocolate, reserving a few to sprinkle on top.
Press half of the dough into the prepared pan, smoothing the top with a spatula. Pour some of the salted caramel sauce onto the center of the dough and use a knife or toothpick to swirl it into the dough. Spread the remaining cookie dough on top and smooth out with a spatula. Pour another layer of caramel sauce on top of the dough and swirl it around again, sprinkle the remaining chocolate chips on top.
Bake the blondies for about 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Cool the bars on a wire rack to room temperature, then refrigerate for at least 30 minutes to allow the caramel layer to set. Cut into squares and serve. Sprinkle with powdered sugar if desired. Store leftovers in an airtight container at room temperature for up to 4 days.
Notes
**You may not use all of the caramel the recipe made in the blondies, keep any leftover in an airtight container in the fridge for up to 2 weeks.