Description
Dense, chewy homemade blondies filled with pockets of soft caramel and topped with a rich brown butter drizzle and flaky salt. These bars offer a perfect balance of sweet, salty, and nutty flavors with a gooey texture.
Ingredients
Scale
- 1 cup (226g) unsalted butter
- 2 cups (400g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs + 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 bag (14oz) soft caramel candies
- 1 tablespoon butter (for softening caramels)
- 1/2 cup (120ml) heavy cream
- 1 1/2 cups (180g) confectioners’ sugar, sifted
- Pinch of flaky salt (e.g., Maldon)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment paper, leaving an overhang on the sides.
- Brown the butter: Melt 1 cup unsalted butter in a medium saucepan over medium heat. Stir constantly until it foams, settles, and turns amber-colored with a nutty aroma. Remove from heat immediately and pour into a heatproof bowl to cool for 10 minutes.
- Mix wet ingredients: In a large bowl, whisk the cooled brown butter with light brown sugar and granulated sugar for 2-3 minutes until glossy. Whisk in eggs, extra yolk, and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Make dough: Fold dry ingredients into wet ingredients gently until just combined. Do not overmix.
- Prep caramel: Cut soft caramels into small pieces. If stiff, microwave with 1 tablespoon butter for 10 seconds to soften slightly.
- Assemble: Pour half the batter into the pan. Scatter caramel pieces randomly over the batter. Drop remaining batter in dollops on top and gently swirl to cover the caramel.
- Bake: Bake for 25-30 minutes until edges are golden brown and center is slightly jiggly. Do not overbake.
- Cool: Let blondies cool in the pan on a wire rack for at least 30 minutes (preferably 1-2 hours) to set.
- Make drizzle: While blondies cool, warm heavy cream with 2 tablespoons of the brown butter in a small saucepan. Whisk in sifted confectioners’ sugar until smooth and pourable.
- Finish: Drizzle the brown butter icing over the completely cooled blondies. Sprinkle with flaky salt while the drizzle is wet.
- Serve: Lift blondies out using parchment overhang and cut into squares.
Notes
Do not rush the browning of the butter; use medium heat to avoid burning. Cool blondies completely before cutting to prevent the caramel from leaking. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. For gluten-free, use a 1:1 gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 380
- Sugar: 38
- Sodium: 220
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 52
- Fiber: 1
- Protein: 4
Keywords: salted caramel blondies, brown butter, homemade caramel, chewy bars, easy dessert, weekend baking