Description
Made with nutty brown butter and swirled with sweet caramel, these blondies are true perfection.
Ingredients
Scale
- 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
Instructions
- 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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baking, Dessert