Made with nutty brown butter and swirled with sweet caramel, these blondies are true perfection.
By Jessica Potts
These blondies are so good! I mean we’re not only talking about delicious, nutty, fragrant browned butter, which I’m pretty sure is what Greek gods are made of, but also… ALSO!… caramel swirled right on through the ENTIRE batter. Not just drizzled on the top or layered in the middle, but swirled, twirled, topped and oozing throughout.
Watch out. You just might eat the whole pan.
Brown Butter Caramel BlondiesJessica Potts
- 2 sticks 1 cup unsalted butter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 heaping teaspoon kosher salt
- 2 eggs
- 4 teaspoons pure vanilla extra
- 1¾ dark brown sugar
- 1 - 10 ounce bag of wrapped caramels
- ½ cup evaporated milk
- To brown the butter, in a medium saucepan over medium-high heat, melt the both sticks of butter, swirling it as it melts. After about 3-4 minutes, it will smell nutty and brown bits will start to drop to the bottom of the pan.
- Pour the browned butter in a large bowl and let cool for 10 minutes.
- In another small saucepan, combine the evaporated milk and caramels and set over medium heat. Stir the mixture frequently, until all of the caramel has melted. Reduce heat to low.
- Preheat oven to 350 degrees F and line a 8-inch by 8-inch baking pan with parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking powder and salt.
- In another bowl, whisk together eggs and vanilla. Set aside.
- Add the brown sugar to the cooled butter and mix with a spoon for about a minute.
- Add the egg and vanilla mixture to the sugar mixture, and whisk together until shiny, about 20 seconds.
- Next, add the flour mixture and whisk together until there is no visible flour.
- Transfer half of the batter to the prepared baking dish and bake for 10 minutes.
- After 10 minutes, add the caramel sauce to the top of the cooked blondies, and then top with the remaining batter.
- Swirl the top two layers together.
- Place the baking dish back into the oven and bake for 20 minutes, or until a toothpick is inserted into the middle and moist crumbs are left.
- remove the baking dish from the oven, and let cool at room temperature.
- Cut blondies once cooled.
- Store in an airtight container in the refrigerator.
The amateur cook, baker and photographer responsible for everything you’ll find at A Happy Food Dance. I live in Los Angeles, by the beach, with my boyfriend and our quirky little dog. I am crazy, head over heels, in love with food; making it, sharing it and eating it. I consider myself a professional cupcake eater, will put avocado on anything and nothing taste better than a good margarita.