Caramel Blondies

These bars are pretty easy to make. The only slightly fancy part is the caramel at the beginning. And, you can do that part a little ahead of time if you need to. I made the caramel during nap and finished the blondies while he was awake since whisking stuff together is easy to do with him around. Watching hot sugar on a stove? A little trickier when distracted.

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You can play with the amount of chocolate and salt in this recipe. At the level of salt they are a little salty/sweet, which I think is good for the sweetness of the bars. If you really don’t like to notice the salt, then scale it back a bit and switch to table salt. I find that kosher or coarser salts tend to make things taste saltier without actually being saltier. Does that make sense? For the chocolate, you don’t want too much that these become chocolate bars. You want them to retain their blondie-qualities. Dark chocolate is quite delicious in it, though, and better than milk for these bars.

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The caramel is fairly straightforward. All you need is sugar, a pan, and a spatula….and then a silicone liner to pour it on. You could do a greased baking sheet, supposedly, but that is up to you. A liner is much easier to clean! 🙂

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Directions for Caramel Blondies

Slightly adapted from David Lebovitz who adapted it from The Violet Bakery Cookbook

Caramel

  • 3/4 cup granulated sugar

In a skillet or medium saucepan, melt the sugar over medium heat, stirring gently to help it melt evenly. Once melted, stop stirring (unless it is not browning evenly) and allow it to brown until it is an amber color. Immediately remove from the heat, and pour on a silicone baking liner, tilting it to get as thin a layer as possible.

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Allow it to cool completely, then break it into small pieces and set aside.

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Blondies

  • 2 sticks (1 cup) butter, melted and slightly cooled
  • 2 eggs, room temperature
  • 300 g (1.75 cups lightly packed) light brown sugar
  • 1 Tablespoon vanilla extract
  • 240 g (1.75 cups) flour
  • 1.25 teaspoons baking powder
  • 1 teaspoon flaky or kosher salt (I used some that has a vanilla bean in it to make it vanilla salt)
  • 6 ounces dark chocolate, chopped (can also add in some chocolate chips if you like)

Preheat the oven to 325 degrees F and line a 9×13 inch pan with sprayed foil. In a large bowl, whisk the eggs, sugar, and vanilla, then stir in the melted butter.

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In a separate bowl, whisk together the flour, baking powder, and the salt. Gently fold the flour mixture into the egg/butter bowl, then stir in the chocolate.

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I used a mix of chocolate.

I used a mix of chocolate.

Spread into the pan in an even layer. Sprinkle the caramel pieces on top, pressing them into the top slightly.

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Bake for about 30 minutes until the center is just set (you want the bars to be on the softer side).

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Let them cool in the pan before slicing.

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Directions for Caramel Blondies (without pictures)

Slightly adapted from David Lebovitz who adapted it from The Violet Bakery Cookbook

Caramel

  • 3/4 cup granulated sugar

In a skillet or medium saucepan, melt the sugar over medium heat, stirring gently to help it melt evenly. Once melted, stop stirring (unless it is not browning evenly) and allow it to brown until it is an amber color. Immediately remove from the heat, and pour on a silicone baking liner, tilting it to get as thin a layer as possible. Allow it to cool completely, then break it into small pieces and set aside.

Blondies

  • 2 sticks (1 cup) butter, melted and slightly cooled
  • 2 eggs, room temperature
  • 300 g (1.75 cups lightly packed) light brown sugar
  • 1 Tablespoon vanilla extract
  • 240 g (1.75 cups) flour
  • 1.25 teaspoons baking powder
  • 1 teaspoon flaky or kosher salt (I used some that has a vanilla bean in it to make it vanilla salt)
  • 6 ounces dark chocolate, chopped (can also add in some chocolate chips if you like)

Preheat the oven to 325 degrees F and line a 9×13 inch pan with sprayed foil. In a large bowl, whisk the eggs, sugar, and vanilla, then stir in the melted butter. In a separate bowl, whisk together the flour, baking powder, and the salt. Gently fold the flour mixture into the egg/butter bowl, then stir in the chocolate. Spread into the pan in an even layer. Sprinkle the caramel pieces on top, pressing them into the top slightly. Bake for about 30 minutes until the center is just set (you want the bars to be on the softer side). Let them cool in the pan before slicing.

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