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- 1 cup unsalted butter (2 sticks) - 1 cup brown sugar, firmly packed - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup salted caramel sauce (store-bought or homemade) - Flaky sea salt, for topping The unsalted butter plays a key role here. Browning it adds a nutty flavor. This step makes the blondies rich and fragrant. Brown sugar adds moisture and depth. It gives that warm, caramel-like taste. The combination of granulated sugar ensures the right sweetness. Eggs bind everything together and add a nice lift. Vanilla extract enhances the flavors. Using fresh eggs makes a big difference. Flour gives structure. The baking powder and baking soda help them rise. Salt balances the sweetness, making each bite pop. The salted caramel sauce is the star. It adds a gooey, sweet layer. Flaky sea salt on top adds a crunch and contrast. You can mix in chopped nuts for a crunchy texture. Walnuts or pecans work well. For a chocolate twist, add chocolate chips. Dark or milk chocolate pairs nicely with caramel. If you want a different flavor, swap vanilla for almond extract. The blondies can also be made gluten-free using a 1:1 flour blend. Each change adds a unique touch, so feel free to experiment. 1. Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9x13 inch pan and line it with parchment paper. Leave some paper hanging over the edges for easy removal later. 2. Brown the Butter: Melt 1 cup of unsalted butter in a medium saucepan over medium heat. Stir it often. After about 5-7 minutes, the butter will foam and turn golden brown. Take it off the heat and let it cool a bit. 3. Mix Sugars: In a large bowl, combine 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Pour the warm browned butter into this bowl and mix until smooth. 4. Add Eggs and Vanilla: Add 2 large eggs one by one. Beat each egg well before adding the next. Stir in 2 teaspoons of vanilla extract until everything blends nicely. 5. Combine Dry Ingredients: In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Slowly mix this dry blend into the wet ingredients. Stir gently to keep the texture soft. 6. Layer in Caramel: Pour half of the blondie batter into the prepared pan. Spread it evenly. Drizzle half of the salted caramel sauce over this layer. Next, add the rest of the blondie batter on top. Drizzle the remaining caramel sauce and swirl it gently with a knife for a marbled look. 7. Bake: Place the pan in the oven. Bake for 20-25 minutes. The blondies are done when the edges are golden and a toothpick comes out with a few moist crumbs. 8. Cool and Add Salt: Take the pan out of the oven. Let the blondies cool for about 10 minutes in the pan. While they’re still warm, sprinkle flaky sea salt on top for extra flavor. 9. Slice and Serve: Once the blondies are cool, lift them from the pan using the parchment paper. Cut them into squares or rectangles. Serve them warm or at room temperature on a nice platter. A drizzle of extra caramel or a side of whipped cream makes it even better! To achieve the best browned butter, watch it closely. Melt 1 cup of unsalted butter in a medium saucepan over medium heat. Stir often to prevent burning. After about 5-7 minutes, the butter will foam and turn golden brown. This nutty, rich flavor enhances your blondies. Let it cool slightly before mixing it with sugar. Avoid these common mistakes to ensure great blondies. First, do not melt the butter too fast. If you cook it too long, it burns. Second, be careful when mixing the dry ingredients. Overmixing can make the blondies tough. Stir until just combined for a soft, chewy texture. To make chewy blondies, use less flour and mix the batter less. This keeps them dense and soft. For a cake-like texture, add a bit more flour and mix well. Baking time also matters. Chewy blondies need less time in the oven than cake-like ones. Adjust based on your preference for the perfect treat! {{image_4}} You can make your blondies even better by adding nuts. Chopped walnuts or pecans add a nice crunch. You can also try mixing in chocolate chips for a rich taste. For a twist, use almond extract instead of vanilla. This gives a lovely nutty flavor. If you want gluten-free blondies, swap all-purpose flour for almond or oat flour. For vegan blondies, replace eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use coconut oil or vegan butter instead of regular butter. Try making caramel brownies for a fun twist! Use the same base but add cocoa powder. Another idea is caramel-filled cupcakes. Bake your favorite vanilla cupcakes and fill them with salted caramel. Each bite will be a sweet surprise! To keep your blondies fresh, let them cool completely. Once cool, cut them into squares. Place the squares in an airtight container. You can layer them with parchment paper to avoid sticking. Store them at room temperature for up to three days. If you want them to last longer, refrigerate them for up to a week. You can freeze these blondies too! First, let them cool completely, just like before. Wrap each square in plastic wrap. Then, place them in a freezer-safe bag or container. They can stay in the freezer for up to three months. When ready to eat, thaw them in the fridge overnight or at room temperature for a few hours. For the best freshness, use glass containers with tight seals. They help keep moisture in and air out. If you use plastic, make sure it’s BPA-free. Avoid using containers that are too big, as this can lead to air exposure. Keeping the blondies stored properly ensures they stay soft and tasty! Yes, you can use store-bought caramel sauce. It saves time and still tastes great. Just make sure it’s salted caramel for the best flavor. If you want to make it at home, I recommend using a simple recipe with sugar, butter, and cream. You can tell when your blondies are done by looking at the edges. They should be golden brown. Insert a toothpick into the center. If it comes out with a few moist crumbs, they are ready. Be careful not to overbake, as this will dry them out. Blondies and brownies have different flavors and colors. Blondies are made with brown sugar and butter, giving them a richer, buttery taste. They are lighter in color. Brownies use cocoa powder or chocolate, making them darker and more chocolatey. Both are delicious, but they offer different treats! This blog post covered all the steps to make delicious blondies. You learned about ingredients, key highlights, and tasty add-ins. I shared clear instructions for preparation, baking, and serving. Tips show how to avoid common mistakes and how to customize for texture. We discussed variations like gluten-free options and storage methods to keep them fresh. Now you can impress others with your blondies! Enjoy baking and sharing your creations.

Brown Butter Salted Caramel Blondies

Indulge in the rich flavors of Brown Butter Salted Caramel Blondies with this easy recipe! These delectable treats combine nutty brown butter, sweet caramel, and a sprinkle of flaky sea salt for the perfect dessert. With a prep time of just 15 minutes, you can whip up a batch of these scrumptious blondies in no time. Click through to explore the full recipe and treat yourself and your loved ones today!
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Ingredients
  

1 cup unsalted butter (equivalent to 2 sticks)

1 cup brown sugar, firmly packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

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

Flaky sea salt, for topping

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly and line it with parchment paper, ensuring you leave some overhang on the sides for easy removal later on.

    Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter. Keep a close watch as you continue to cook, stirring frequently to prevent burning. After about 5-7 minutes, the butter will foam and turn a lovely golden brown color. Once it reaches this stage, remove it from the heat and allow it to cool slightly.

      Mix Sugars: In a large mixing bowl, combine the packed brown sugar and granulated sugar. Pour the warm browned butter into the bowl and mix well until the sugars are fully incorporated.

        Add Eggs and Vanilla: Introduce the eggs into the mixture one at a time, ensuring each egg is well beaten before adding the next. Follow with the vanilla extract, mixing until the ingredients are smoothly combined.

          Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, stirring gently just until combined. Avoid overmixing to maintain a tender texture.

            Layer in Caramel: Pour half of the blondie batter into the prepared baking pan, smoothing it out evenly. Drizzle half of the salted caramel sauce over this layer. Next, pour the remaining blondie batter on top and finish with another drizzle of the rest of the salted caramel sauce. Use a knife to swirl the caramel gently through the batter for a marbled effect.

              Bake: Place the pan in the preheated oven and bake for 20-25 minutes. The blondies are ready when the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs clinging to it.

                Cool and Add Salt: Once baked, carefully remove the blondies from the oven. Allow them to cool in the pan for about 10 minutes. While they’re still warm, sprinkle a generous amount of flaky sea salt on top.

                  Slice and Serve: After the blondies have completely cooled, lift them out of the pan using the parchment overhang. Slice into squares or rectangles as desired.

                    - Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12-16 squares

                      - Presentation Tips: Serve warm or at room temperature on a decorative platter, and consider drizzling extra salted caramel on top for a decadent finish. A side of whipped cream would complement the caramel flavors beautifully!