Dessert: United States – Salted Caramel Blondies

Serving Size: 9

Approximate Time

Prep 20 min

Cook 30 min

Additional 15 min

Total 1 hr

Ingredients

1 / 2 cup (113 g) unsalted butter, melted and slightly cooled
1 1 / 4 cups light brown sugar, packed
1 / 4 cup granulated sugar
2 large eggs, at room temperature
2 tsp vanilla extract
1 3 / 4 cups (220 g) all-purpose flour
1 tsp baking powder
1 / 2 tsp fine salt
20 soft caramel candies (5 1 / 2 oz / 155 g), unwrapped
2 tbsp (30 ml) heavy cream
1 / 2 to 3 / 4 tsp flaky sea salt, for topping

Instructions

Preheat oven to 350°F. Line a 9-inch square baking pan with parchment, leaving an overhang on two sides for easy lifting. Lightly grease the parchment.
In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and glossy. Whisk in the eggs one at a time, then whisk in the vanilla.
In a separate bowl, whisk together the flour, baking powder, and fine salt. Add the dry ingredients to the wet and fold with a spatula just until no dry streaks remain; do not overmix.
In a microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave in 20–30 second bursts, stirring between each, until melted and smooth. Let cool 2 minutes so it thickens slightly but is still pourable.
Spread about two-thirds of the blondie batter evenly in the prepared pan. Drizzle half of the melted caramel over the batter and lightly swirl with a knife. Dollop the remaining batter over the top and gently spread. Drizzle the remaining caramel over and swirl again. Sprinkle evenly with flaky sea salt.
Bake 25–30 minutes, until the top is set and a toothpick inserted 2 inches from the edge comes out with a few moist crumbs (the center may look just slightly underdone).
Place the pan on a wire rack and cool completely in the pan for clean slices. Use the parchment overhang to lift out, then cut into squares. If desired, add a pinch more flaky salt just before serving.