Name: Caramel & Chocolate Blondies
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 1/2 Cup Unsalted Butter, soft ((113 g)); 2 Cup Brown Sugar ((440 g)); 1 tsp Vanilla Extract or Paste; 1 Large Egg; 1 tsp Kosher Salt; 1 tsp Baking Powder; 2 Cup All-Purpose Flour or 1:1 GF Flour ((240 g) ); 1/4 Cup Unsalted Butter, soft ((56 g)); 1/2 Cup Sugar ((100 g)); 1 Large Egg; 1/4 tsp Vanilla Extract; 1/4 Cup Vegetable or Coconut Oil ((60 ml)); 1/2 Cup All-Purpose Flour or 1:1 GF Flour; 2 Tbl Cocoa Powder ((20 g)); 1/4 Cup Chocolate Chips of Choice

I know this might be a little dramatic but these caramel & chocolate blondies are so flavorful and just to die for! A sprinkling of salt or some ice cream and this will be the perfect ending to your day, or start who am I to judge.

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blondies on a piece of parchment cut into squares with caramel drizzle

Ingredients & Equipment Needed For This Recipe

Ingredients:

Blondie Crust

Unsalted Butter– You’re going to want this at room temperature, so it creams easily.
Brown Sugar
Vanilla Paste or Extract– Depending on the level of vanilla flavor you want.
Large Egg– Again, you want this room temperature as it help with the creaming process.
Kosher Salt
Baking Powder
All-Purpose Flour– Can make the substitute of a 1:1 gluten free all purpose flour of choice!

Brownie Layer

Unsalted Butter– Room temperature
Granulated Sugar
Vanilla Extract– I always use extract for chocolate based recipes. It’s used more to round out the chocolate.
Cocoa Powder– I always use 100% cocoa powder.
All-Purpose Flour– Again, can use a 1:1 ratio gluten-free flour replacement.
Chocolate Chips or Chopped Chocolate of Choice– I usually go for a dark chocolate but you can certainly use a semi-sweet or milk chocolate.

Perfect Caramel Sauce– Recipe can be found here.

Equipment:

Set of Measuring Cup & Spoons OR Digital Kitchen Scale if using Metric
Hand or Stand Mixer– I use the same bowl for this whole recipe. I don’t even wash in between just make sure to do the blondie recipe first and scrape very well. If using a hand mixer make sure you have an extra Medium Bowl to mix in.
Rubber Spatula– Scraping the ingredients to ensure no lumps of ingredients.
8″x8″ Metal Baking Dish– I suggest using a metal baking dish as it retains heat more than a glass or ceramic dish.
Parchment Paper– Used to line the baking dish so it’s easier to remove from the pan and for clean edges.
Pan Spray– To make sure nothing sticks.

My Kinda Professional Tips For Caramel & Chocolate Blondies

If doubled, this recipe will fit into a 9″X13″ Baking Dish. Sometimes ya need more!
Make in the order on the recipe. This will help the process go faster than by doing it the other way around.
For an extra caramel fix, add about 1/4 of a cup to the middle of the blondies. Right in between the blondie dough and brownie batter. YUM! Otherwise just a drizzle on top for a perfect amount.
Sprinkle these with flakey sea salt. Trust me.
These brownies will store up to 5 days in a close-able contain at room temperature. If you place them in the fridge them keep up to 10 days and in the freezer up to 3 weeks.