Butterscotch Caramel Blondies
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12 bars
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Butterscotch Caramel Blondies
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Adapted from The Violet Bakery Cookbook by Claire Ptak For more detailed instructions on making caramel, check out my post How to Make the Perfect Caramel. Yes, I’m aware the baking pan sizes are listed a bit differently in inches than in centimeters. But Claire recommended the metric-sized one, which is likely the size available in England, and mine I lugged over from America, and used that. I think if you have a pan that is close to either of those sizes, you’ll be good to go. Any chocolate that you have will do. Claire uses milk chocolate but I found they were good with dark chocolate, which is what I used. The chocolate should be chopped in irregular pieces, roughly the size of shelled almonds, more or less. I did use a silicone baking mat for the caramel and highly recommend using one if you have it. If you don’t have one, a lightly greased baking sheet will do but work fast as the ...
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Ingredients
For the caramel
- 3/4 cup (150g) granulated sugar
For the blondie batter
- 1 cup plus 1 tablespoon (250g) butter unsalted
- 2 egg at room temperature, large
- 1 3/4 cups (300g) light brown sugar packed
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cups (240g) all-purpose flour
- 1 1/4 teaspoon baking powder preferably aluminum-free
- 1 teaspoon kosher salt or flaky sea salt
- 4 1/2 ounces (125g) milk chocolate bittersweet or semisweet, or dark chocolate, chopped, good-quality
Instructions
- To make the caramel, melt the granulated sugar in a skillet or wide saucepan until the sugar melts. Stir gently, only enough to encourage it all to melt evenly. Once it’s a deep amber brown, immediately pour the caramel on a silicone baking mat or lightly greased baking sheet. Quickly lift and tilt the silicone sheet or baking sheet so the caramel is as thin as possible. Set aside to cool, then break into shards.
- Preheat the oven to 325ºF (160ºC). Butter a 9″ by 13″ (approximately 30 by 20cm) and line the bottom with parchment paper.
- Melt the butter in a small pot over low heat. Remove from heat and set aside.
- In a large bowl, whisk together the eggs, sugar, and vanilla until light and smooth. Whisk in the slightly cooled melted butter.
- In a medium bowl, whisk together the flour, baking powder and salt. Using a spatula, gradually add the flour mixture to the eggs and butter, almost until completely combined. Add the chocolate pieces and mix just until combined.
- Scrape the batter into the prepared pan and smooth the top. Scatter the shards of caramel over the surface of the batter and bake until the center just feels like it’s just set, but is still quite soft, about 30 minutes. Best to err on the side of underbaking than overbaking as you want them soft in the middle when cool.
- Let cool in the pan and cut into squares. Although just fine eaten the same day they are made, I found them even better the second day as the caramel pieces mellowed and melded better to the chewy blondies.
Notes
- Storage: The blondies will keep for up to four days at room temperature, in an airtight container, or frozen for up to two months.
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