Vanilla Bean Caramel Blondies
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Additional Time
35 mins
-
Total Time
1 hr
-
Servings
1 8x8 pan
-
Calories
313 kcal
-
Course
Baked Goods
Vanilla Bean Caramel Blondies
Description
This recipe combines melted unsalted butter, a large egg, packed light brown sugar, vanilla extract, and all-purpose flour with salt to produce the blondie base. The batter is baked at 350°F in an 8-by-8-inch foil-lined pan until the center is firm but moist. The blondies firm up as they cool, resulting in a dense yet tender bar with a sweet, buttery flavor enhanced by vanilla.
The accompanying glaze is made by melting butter and combining it with light brown sugar, bringing it to a boil while whisking, then mixing in half-and-half and vanilla bean paste before adding sifted confectioners’ sugar to create a smooth, creamy caramel topping. This glaze is spread atop the cooled blondies to add an extra layer of sweetness and a creamy finish.
Serving these blondies cuts a rich, chewy dessert bar with a glossy vanilla caramel glaze that complements the buttery, sweet base. They work well as a dessert or snack, balancing the soft chewiness with the smooth glaze.
Ingredients
Blondies
- ½ cup butter 1 stick, melted, unsalted
- 1 egg large
- 1 cup light brown sugar packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt or to taste
Glaze
- ¼ cup butter melted (half of 1 stick, unsalted
- ⅓ cup light brown sugar packed
- 4 tablespoons half-and-half or cream
- 1 tablespoon vanilla bean paste
- 2 cups confectioners’ sugar sifted (must be sifted)
- ¼ teaspoon salt optional
Instructions
- Blondies – Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
- Add the flour, salt, and stir until just combined, don’t overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 20 minutes, or until top is set in center and done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Blondies firm up as they cool. While blondies are cooling, make the glaze.
- Glaze – This is a fast moving recipe; have everything in place before you begin. To a medium saucepan, melt the butter over medium-high heat.
- To the melted butter, add the brown sugar and bring to a boil, whisking nearly continuously. Allow the mixture to boil quite rapidly for 1 minute, whisking nearly continuously.
- Remove pan from the heat, allow it to cool for about 1 minute, and add the cream, taking caution because the mixture will bubble up vigorously. Whisk aggressively to incorporate the cream and calm the bubbling.
- After the bubbling has subsided, add the vanilla bean paste and whisk to combine, using caution because the alcohol in it could cause the mixture to bubble up again.
- Add the confectioners’ sugar (I absolutely recommend using sifted sugar so the glaze whisks up smooth, silky, and free from lumps), optional salt, and whisk to combine. Glaze should be easily pourable but not too thin. If it’s too thin, add a touch more confectioners’ sugar and if it’s too thick, add a splash of cream and whisk until desired consistency is reached.
- Pour glaze over blondies and allow it to set up for about 30 minutes before slicing and serving. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
- Glaze adapted from Spiced Apple and Banana Bundt Cake
Nutrition Information
Show DetailsNutrition Facts
Serving: 18x8 pan
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 313kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 51mg | 17% |
| Sodium | 150mg | 6% |
| Sugar | 38g | 76% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
