Description
A no-mixer blondie recipe that features brown butter, bourbon and salted caramel.
Ingredients
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
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Preheat the oven to 350º F degrees.
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Prepare an 8x11 pan with parchment paper. Spray the parchment paper and sides of the pan with cooking spray and set aside.
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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.
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In a medium bowl whisk together the flour, salt and baking powder.
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Whisk the granulated and brown sugar into the cooled butter for about a minute until smooth. Whisk in the eggs, bourbon and vanilla extract.
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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.
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Fold in the fold in the chocolate chips and pour the batter into the prepared pan.
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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.
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Bake for 25-30 minutes, until the center is just set, but not completely. The blondies should wiggle just a little.
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Cool the blondies in the pan completely before cutting into squares.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Brownies and Bars