Salted Caramel Blondies
User Reviews
4.8
Salted Caramel Blondies
Description
Salted Caramel Blondies begin by whisking together flour, baking powder, and salt. Melted and slightly cooled butter is combined thoroughly with light brown sugar, then eggs and vanilla extract are mixed in for a smooth batter. The dry ingredients are folded gently into the wet until fully incorporated without overmixing.
Half of the blondie dough is pressed evenly into a prepared square baking pan lined with foil. Warm salted caramel sauce is spread in an even layer over the dough, leaving a small border. The remaining dough is spooned over the caramel in patches and gently smoothed to cover it completely. Fleur de sel or flaky sea salt is sprinkled on top before baking, creating a crisp golden crust.
Baking results in blondies with a tender, chewy crumb enveloping a sweet-salty caramel center. The combination of salted caramel and coarse salt heightens the flavor contrast and texture complexity in these bars, making them suitable for dessert or special occasions.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter melted and cooled slightly, unsalted
- 2 cups light brown sugar
- 2 egg
- 2 teaspoons vanilla extract
- ½ cup caramel sauce warm, salted
- fleur de sel or flaky sea salt, for sprinkling
Instructions
- Preheat oven to 350 degrees F. Line a 9-inch square baking pan with foil and spray with non-stick cooking spray; set aside.
- In a medium bowl, whisk together the flour, baking powder and salt; set aside.
- Place the melted butter in a large bowl and whisk in the brown sugar until completely dissolved. Add the eggs and vanilla extract and whisk to combine. Add the flour mixture and fold gently with a rubber spatula until all of the dry ingredients are completely incorporated.
- Press half of the dough into the prepared pan, smoothing the top with an offset spatula. Pour the salted caramel sauce onto the center of the dough and spread into an even layer, leaving about a ½-inch of space around the edges. Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with an offset spatula until the caramel is covered. Sprinkle the bars with fleur de sel.
- Bake the blondies for about 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with just a thin coating of caramel. Cool the bars on a wire rack to room temperature, then refrigerate for at least 30 minutes to allow the caramel layer to set. Cut into squares and serve. Store leftovers in an airtight container at room temperature for up to 4 days.
Notes
- Nutritional values are calculated based on one serving size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16squares
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 51mg | 17% |
| Sodium | 117mg | 5% |
| Potassium | 120mg | 3% |
| Sugar | 26g | 52% |
| Vitamin A | 390IU | 8% |
| Calcium | 57mg | 6% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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