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Stack of three blondies.

Brown Butter Salted Caramel Blondies


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5 from 3 reviews

  • Author: Richelle Tucker
  • Total Time: 50 minutes
  • Yield: 16 Blondies 1x

Description

A no-mixer blondie recipe that features brown butter, bourbon and salted caramel. 


Ingredients

Scale

1 cup (2 sticks) unsalted butter

2 cups (250 grams) all purpose flour

1 1/2 teaspoon salt

1 teaspoon baking powder

1 cup (213 grams) brown sugar

3/4 cup (150 grams) granulated sugar

3 eggs, room temperature

1 teaspoon bourbon [optional]

1 tablespoon vanilla extract

1 1/2 cup (250 grams) semi sweet or dark chocolate chips

1/2 cup (4 oz) salted caramel


Instructions

  1. Preheat the oven to 350º F degrees.

  2. Prepare an 8x11 pan with parchment paper.  Spray the parchment paper and sides of the pan with cooking spray and set aside. 

  3. Brown the Butter.  In a heavy bottom pan cook the butter on medium heat for about 5-7 minutes.  Stir occasionally. The butter is “browned” when the milk solids begin to look brown and the scent of the butter is “nutty”.  Pour the browned butter in a large bowl to cool. 

  4. In a medium bowl whisk together the flour, salt and baking powder. 

  5. Whisk the granulated and brown sugar into the cooled butter for about a minute until smooth.  Whisk in the eggs, bourbon and vanilla extract.

  6. Pour in the flour and stir with a firm spatula or wooden spoon. Only stir the batter until there are no bits of flour remaining.  Try not to overmix the batter. 

  7. Fold in the fold in the chocolate chips and pour the batter into the prepared pan. 

  8. Dot the top of the blondies with large dollops of salted caramel.  Use a butter knife to swirl the caramel into a pattern across the blondies. 

  9. Bake for 25-30 minutes, until the center is just set, but not completely.   The blondies should wiggle just a little. 

  10. Cool the blondies in the pan completely before cutting into squares.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Brownies and Bars