Caramel Blondies
These blondies are delicious on their own, but topped with caramel pieces and a layer of white chocolate, they're simply irresistible.
Servings: 16 pcs
Ingredients
- 225 grams unsalted butter
- 350 grams light brown sugar
- 275 grams all-purpose flour
- 2 large eggs
- 1 tbsp vanilla extract
- 1 pinch of salt
- 100 grams soft caramel pieces
- 200 grams white chocolate
- Sprinkles optional
Equipment
- 1 20 x 20 cm (8 x 8 inch) square baking pan
Instructions
- Line a 20 x 20 cm (8 x 8 inch) square baking pan with parchment paper. Preheat the oven to 390°F/200°C (conventional oven).
- Melt the butter in a saucepan. Transfer it to the bowl of a stand mixer along with the brown sugar. Mix until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Add the vanilla extract and beat on high speed for 2–3 minutes.
- Add the flour and salt. Mix briefly on high speed until just combined, then fold in the caramel pieces.
- Spread the batter evenly into the prepared pan, smoothing the top with a spatula if needed.
- Bake for 25-30 minutes, or until golden brown.
- The top should have a thin, crisp crust, while the center should still be slightly gooey but feel set when lightly touched. Let the blondies cool completely in the pan until fully set.
- Melt the white chocolate over a double boiler and spread it evenly over the cooled blondies.
- Decorate with sprinkles, if desired, and let the chocolate set completely before cutting into 16 squares.
Tips
For fudgier blondies, bake them for the shorter end of the baking time. Always let the blondies cool and set completely before slicing for the cleanest cuts.
How to store
Store these blondies in an airtight container for up to 4-5 days outside the fridge or freeze for up to 3 months.