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Wednesday, July 9, 2014

Salted Caramel Blondies

Salted caramel blondies

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 1 hour, 30 minutes
Yield: one 11X7 baking pan


  • 1/2 cup (113 grams) room temperature butter
  • 1/2 cup (100 grams) (Imperial Sugar) brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup (120 grams) all purpose flour
  • 1/2 tsp baking soda
  • 7 oz Kraft caramels
  • 1/4 cup (Carnation) evaporated milk
  • pinch of sea salt
  • 1/4 cup diced cold butter
  • 1/4 cup (50 grams) brown sugar
  • 1 egg
  • 1/2 cup (60 grams) all purpose flour
  • sea salt (optional)
  • 4 oz caramels + 2 tbsp evaporated milk (optional)


  1. Heat the oven to 350F. Line an 11x7" baking pan with parchment paper. Set aside
  2. In a mixing bowl cream 1/2 cup butter with 1/2 cup sugar until light and fluffy. Add 1 egg and vanilla extract. Mix well, scraping the sides of the bowl with a spatula.
  3. Add 1 cup of flour and baking soda. Mix until just combined.
  4. Spread the mixture on the bottom of the prepared baking pan.
  5. Bake in preheated oven for 8 minutes. Remove from the oven without turning it off.
  6. Meanwhile make the filling.
  7. In a small saucepan combine the 7 oz caramel and 1/4 cup evaporated milk. Melt over low heat, stirring constantly.
  8. Pour over the half baked crust.
  9. Sprinkle with sea salt.
  10. To make the top blondie layer place 1/4 cup butter, 1/4 cup sugar, 1 egg and 1/2 cup flour in a food processor and pulse a couple of times.
  11. Crumble it over the caramel layer.
  12. Return the pan to the oven and bake for 20 more minutes.
  13. As soon as you take the blondies out of the oven, sprinkle a pinch of salt on top (optional).
  14. Leave to cool completely in the pan before cutting into squares.
  15. Serve with more caramel sauce, if preferred.


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