Brown Butter-Caramel Blondies
Active Time: 40 MinsTotal Time1 Hour 50 Mins
Yield: 32 bars
These ooey-gooey blondies have pockets of delicious homemade caramel throughout. Short on time? Say no more. Just substitute a jarred salted-caramel sauce for the homemade version. For a sweet touch, top the blondies with extra caramel; microwave it for 15 seconds to make it easier to pour.
- 1 1/2 cups granulated sugar
- 1/4 cup light corn syrup
- 1/4 cup water
- 1/2 cup heavy cream
- 3 tablespoons unsalted butter, softened
- 1/4 teaspoon salt
- Baking spray with flour
- 1 1/2 cups unsalted butter
- 4large eggs
- 2 1/2 cups packed light brown sugar
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup chopped walnuts, divided
- 1(4-oz.) semisweet chocolate bar, chopped, divided
How to Make It
Prepare the Caramel: Bring granulated sugar, corn syrup, and water to a boil in a medium saucepan over medium-high. Boil, undisturbed, until mixture turns amber in color, about 10 minutes. Remove from heat; carefully stir in cream, butter, and salt until smooth. Cool until slightly thickened, about 30 minutes.
Prepare the Blondies: Preheat oven to 350°F. Coat a 13- x 9-inch baking pan with baking spray with flour. Melt butter in a medium saucepan over medium, swirling occasionally, until butter browns and has a nutty aroma, about 10 minutes. Transfer to a large bowl; cool slightly, about 30 minutes. Whisk eggs, brown sugar, and vanilla into brown butter until shiny, about 30 seconds. Stir together flour, baking powder, and salt in a separate bowl until combined. Gradually add flour mixture, 1⁄2 cup of the walnuts, and 2 ounces of the chocolate to brown butter-egg mixture, stirring until combined. Spoon half of the batter into prepared pan. Bake 10 minutes.
Remove pan from oven; drizzle with 1 cup cooled Caramel. Spoon remaining batter over top. Sprinkle with remaining 1⁄4 cup walnuts and 2 ounces chocolate. Return to oven; bake at 350°F until mixture is golden and set, about 25 minutes. Cool completely in pan, about 1 hour. Slice into 32 bars. Drizzle with remaining Caramel just before serving.
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