I love me some blondies.
I haven’t made any in a while, and I thought a batch of chewy blondies were long overdue. And they were made even better with a layer of salted caramel through the middle!
What between four shifts per week at work, two and a half days at culinary school, homework, assignments and my little baby blog here, I hardly have enough time to breathe, let alone bake.
And that’s not even including time spent with friends, family or planning my trip to Europe.
Things that are practical, things I can pack and take on-the-go, and things that keep me comforted as the weather gets colder and the days get shorter.
So these blondies make life easy. Mix everything together, spread it into a pan, bake and then slice. They are even easier if you already have a lovely little jar of homemade salted caramel sitting in your fridge.
I hope you enjoy these simple chewy salted caramel blondies as much as I did.
SALTED CARAMEL BLONDIES
Blondie recipe adapted from Smitten Kitchen.
220g unsalted butter, melted
1 cup light brown sugar (215g)
1 cup dark brown sugar (240g)
1 tsp salt
2 1/2 cups plain flour (310g)
1/2 – 3/4 cup salted caramel sauce
Preheat the oven to 180 degrees. Grease a 12 x 16 inch pan and line it with baking paper.
Using a stand mixer, beat the butter and sugars together until the mix is smooth and lightens slightly. Do not over beat. Add the eggs one at a time, beating well after each addition.
Add the salt and flour, and beat on a low speed until just combined.
Pour 2/3 of the batter into the prepared pan and spread with a knife or spatula until even.Top with about 1/2 to 3/4 cup of salted caramel, depending on your tastes.
Drop tablespoons of the remaining blondie batter around the pan, on top of the salted caramel. Bake for around 25 minutes, until golden brown and set in the center.
Allow to cool before cutting into squares. Makes 24 salted caramel blondies.