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To make these tasty blondies, you need the following ingredients: - 1 cup (2 sticks) unsalted butter - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup salted caramel sauce (store-bought or homemade) - Flaky sea salt for topping These ingredients work together to create a rich and chewy treat. The brown butter adds a deep flavor that makes these blondies special. You will need some key tools to make the process smooth: - Medium saucepan - Large mixing bowl - Whisk - Baking pan (9x13 inches) - Parchment paper - Toothpick for testing doneness - Wire rack for cooling Using the right tools helps you work more efficiently and achieve the best results. There are fun ways to change up your blondies: - Add 1 cup of chocolate chips for a sweet touch. - Mix in 1/2 cup of chopped nuts for crunch. - For a gluten-free option, use a gluten-free flour blend. These options let you customize your blondies to suit your taste. Enjoy experimenting! First, preheat your oven to 350°F (175°C). Grab a 9x13 inch baking pan and line it with parchment paper. Leave some paper hanging over the edges. This helps you lift the blondies out later. Next, melt 1 cup of unsalted butter in a medium saucepan over medium heat. Stir it often. Keep cooking until the butter turns golden brown and smells nutty. This should take about 5-7 minutes. Once it's done, remove it from heat and let it cool a bit. In a large bowl, combine the brown butter with 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Stir it until everything is mixed well. Then, add in 2 large eggs one at a time. Don’t forget to add 1 teaspoon of vanilla extract. Mix until it looks smooth. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Slowly add this dry mix to the wet mix. Stir until just combined, but don’t overmix. Now, gently fold in 1 cup of salted caramel sauce. Save a few tablespoons for later. Pour the blondie batter into the prepared pan. Spread it evenly. Drizzle the reserved caramel on top. Use a knife or skewer to swirl it into the batter. Bake for 25-30 minutes. Check for doneness with a toothpick. It should come out with a few moist crumbs. Once baked, let it cool in the pan for 15 minutes. Lift out the blondies using the parchment paper and cool them completely on a wire rack. Finally, sprinkle flaky sea salt on top for that perfect finish. To make brown butter, start with unsalted butter. Place it in a medium saucepan over medium heat. Stir it often. After a few minutes, the butter will melt and foam. Keep watching as it turns golden brown. You will smell a nutty aroma. This means it's ready! Remove it from the heat to avoid burning. Let it cool slightly before mixing it with sugar. For soft and chewy blondies, mix the batter just enough to blend. Overmixing leads to dry blondies. Use room-temperature eggs to help with mixing. They blend in better and help the batter rise. If you want a gooey texture, underbake them slightly. A toothpick should come out with a few moist crumbs. If your blondies turn out too dry, try these tips: - Use fresher butter and eggs. - Make sure to measure flour correctly. Too much flour can lead to dryness. If they are too gooey, bake them a few more minutes next time. For uneven baking, make sure your oven is preheated. Always check your oven temperature with an oven thermometer. This helps ensure even baking. {{image_2}} You can make these blondies even better by adding chocolate chips or nuts. I love using semi-sweet chocolate chips for a rich taste. Just fold in one cup of chips when you mix in the caramel. If you prefer nuts, try chopped pecans or walnuts. They add a nice crunch and flavor. Both options make every bite a treat. If you need gluten-free blondies, switch the all-purpose flour. Use a gluten-free flour blend instead. Ensure it has a good mix of starch and protein. This will help keep the texture nice. The taste stays great, and everyone can enjoy them! Enhancing flavors can take your blondies to the next level. Adding a bit of orange zest gives a bright twist. Use about one teaspoon of fresh zest. You can also try a pinch of cinnamon for warmth. Experimenting with flavors makes each batch unique and fun! Store your blondies in an airtight container. This keeps them fresh and soft. Layer parchment paper between each layer to avoid sticking. Keep them at room temperature for up to five days. For longer storage, place them in the fridge. They can last up to a week when chilled. To freeze, wrap each blondie in plastic wrap. Then, place them in a freezer-safe bag. Make sure to remove as much air as possible. You can freeze them for up to three months. When ready to eat, thaw them overnight in the fridge. They will taste just as good! For a warm treat, you can easily reheat blondies. Place them on a microwave-safe plate. Heat for about 10-15 seconds. Check to see if they are warm enough. You can also warm them in the oven. Set it to 350°F (175°C) and heat for about 5-10 minutes. This will help keep the texture nice and chewy. You know the blondies are done when a toothpick inserted in the center comes out with a few moist crumbs. This means they are soft but not undercooked. Bake them for 25 to 30 minutes at 350°F. Keep an eye on them near the end. Overbaking will make them dry. Yes, you can use homemade caramel sauce! In fact, it adds a personal touch. Just make sure it is thick enough to hold up in the batter. If it is too runny, it may affect the texture. Homemade sauce can also taste fresher than store-bought. Blondies and brownies differ mainly in flavor and ingredients. Brownies use cocoa powder or melted chocolate, giving them a rich, chocolate flavor. Blondies, on the other hand, are made with brown sugar and butter, creating a sweet, caramel-like taste. Both are equally delicious! After cooling the blondies for about 15 minutes, lift them out of the pan using the parchment paper. Place them on a wire rack to cool completely. Once cooled, use a sharp knife to cut them into squares. You can serve them plain or with a drizzle of caramel on top. These blondies can last up to a week when stored in an airtight container at room temperature. If you want them to last longer, consider freezing them. They can stay fresh in the freezer for up to three months. Just wrap them tightly to prevent freezer burn. In this blog post, we explored how to make delicious brown butter salted caramel blondies. We covered the essential ingredients, step-by-step instructions, and key tips for baking. You learned about variations, storage, and answered common questions. Baking blondies can be fun and rewarding. With these insights, you're set for tasty treats anytime. Enjoy your baking journey and share your sweet creations with others!

Brown Butter Salted Caramel Blondies

Indulge in the rich flavors of Brown Butter Salted Caramel Blondies that will have everyone asking for seconds! This easy recipe combines nutty brown butter and luscious salted caramel, creating a sweet treat that’s perfect for any occasion. With simple steps and mouthwatering results, you’ll love how effortlessly these blondies come together. Click through to explore the full recipe and impress your friends and family with your baking skills!
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Ingredients
  

1 cup (2 sticks) unsalted butter

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup salted caramel sauce (store-bought or homemade)

Flaky sea salt for topping

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang to help lift the blondies out later.

    Brown the Butter: In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.

      Mix the Sugars: In a large mixing bowl, combine the brown butter with brown sugar and granulated sugar. Stir until well mixed.

        Add the Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring everything is well blended.

          Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined. Be careful not to overmix.

            Add the Caramel: Gently fold in the salted caramel sauce into the batter, reserving a few tablespoons for drizzling on top.

              Spread into the Pan: Pour the blondie batter into the prepared baking pan, spreading it evenly. Drizzle the reserved caramel on top and gently swirl it into the batter using a knife or a skewer.

                Bake: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.

                  Cool and Serve: Allow the blondies to cool in the pan for about 15 minutes, then lift them out using the parchment paper. Transfer to a wire rack to cool completely before cutting into squares.

                    Finish with Flaky Salt: Once cooled, sprinkle flaky sea salt on top for an extra flavor boost.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12-16 blondies