Salted Caramel Blondies
I think it’s funny that over the last 10 years or so, certain desserts have gone in and out of style. Cupcakes were the new big thing, then macarons, then cake pops, then salted caramel, then stuffed cookies, then… you get the idea. I don’t know about you, but when I like something, I just like it. For life, usually. Salted caramel has definitely had its turn on the food trend carousel, and while it seems to have died down, I am still going all-in on it. I love to keep a jar in the fridge for impromptu ice cream sundaes or for days when I feel like a blondie should be more than a blondie.
I generally find plain ol’ blondies to be a bit too much on the buttscotch-y sweet side to eat plain. I quickly resolve any issue by throwing copious amounts of add-ins into the batter. Chocolate chips, nuts, coconut, candy… you name it, and I’ll add it. I love, love, LOVE the contrast that salted caramel sauce gives to my favorite sweet and salty brownies, and decided the same would probably work for blondies.
It worked like a charm! Each sweet bite gets a salty counter-punch, which I love. These blondies are fabulous as-is, but I wouldn’t blame you if you wanted to add some chopped up dark chocolate. Fad or not, I’m going to be eating salted caramel all the live long day. Pass me a spoon!
Salted Caramel Blondies
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 1 cup (227 g) unsalted butter, melted and cooled slightly
- 2 cups (440 g) light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup (113 ml) salted caramel sauce, warm
- Fleur de sel, or flaky sea salt, for sprinkling
- Preheat oven to 350 degrees F. Line a 9-inch square baking pan with foil and spray with non-stick cooking spray; set aside.
- In a medium bowl, whisk together the flour, baking powder and salt; set aside.
- Place the melted butter in a large bowl and whisk in the brown sugar until completely dissolved. Add the eggs and vanilla extract and whisk to combine. Add the flour mixture and fold gently with a rubber spatula until all of the dry ingredients are completely incorporated.
- Press half of the dough into the prepared pan, smoothing the top with an offset spatula. Pour the salted caramel sauce onto the center of the dough and spread into an even layer, leaving about a ½-inch of space around the edges. Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with an offset spatula until the caramel is covered. Sprinkle the bars with fleur de sel.
- Bake the blondies for about 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with just a thin coating of caramel. 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. Store leftovers in an airtight container at room temperature for up to 4 days.