- 2 sticks of butter
- 2 cups of all purpose flour
- 1 ½ tsp salt
- 1 tsp. Baking powder
- 1 cup brown sugar
- ¾ cup granulated sugar
- 3 eggs (room temperature)
- 1 tsp. Bourbon
- 1 tbsp. Vanilla extract
- 1 ½ cup chocolate chips
- ½ cup salted caramel
- Preheat oven to 350º F.
- Prep 8×11 inch pan with parchment paper that hangs over the sides of the pan to easily lift cooled blondies out of the pan. Spray the parchment paper with cooking spray. Set aside.
- In a medium bowl, measure out the dry ingredients: flour, salt and baking powder.
- Brown the butter. In a medium pan over medium heat, cook the butter stirring occasionally until brown flecks begin to appear in the pan and the scent of the butter has a “nutty” smell. This process should take 5-7 minutes. If you’re new to browning butter, this is not the time to multi-task. Just stand at the stove and stir.
- Pour the browned butter into a large glass bowl and let the butter cool slightly. Then whisk the granulated and brown sugar into the cooled butter.
- One at a time, stir in the eggs until completely incorporated.
- Mix in the bourbon and vanilla extract.
- Dump in the flour mixture and stir until the flour is incorporated and not a minute more. DO NOT OVER MIX! Ain’t nobody got time for overworked blondies.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared pan.
- In large dollops, dot the top of the batter with the salted caramel, then use a butter knife to swirl the salted caramel creating pattern across the blondies.
- Bake for 25-30 minutes (until the center is just set, but not completely. The blondies should wiggle just a little).
- Cool completely before cutting into squares.