Oh, blondies, how I love thee. Easier to make than cookies, more versatile than brownies (consider the mix-ins!), blondies are probably near the top of my favorite desserts (again, so many varieties!). I have made many different kinds in the past, including with cookie butter, white chocolate and peanut butter chips, coconut and chocolate chips, bananas, caramel, chocolate and pumpkin, peanut butter, caramel and chocolate chip, cranberry and white chocolate chips.
Even with all of those to choose from, these beauties are sure to make a repeat appearance at our house. A standard blondie base (hello brown sugar!) is studded with salted caramel chips, which ups the deliciousness factor exponentially. When served with ice cream and additional caramel sauce, this is a legendary dessert.
I made these for Valentine's Day so I made them in my heart shaped pan. Can you stand the cuteness? But they will be equally good in a 9" pan and cut into squares. Just make them.
There are lots of other great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul.
Salted Caramel Blondies
1/2 cup butter
2 eggs
2 tsp. vanilla
2 cups flour
1 tsp. baking powder
1/4 tsp. salt
2/3 cup Salted Caramel baking chips
Caramel ice cream topping, optional
In a medium saucepan, melt the butter and brown sugar over medium-low heat, stirring constantly. Do not boil. Allow mixture to cool slightly.
Stir in vanilla, then the eggs, one at a time, followed by the baking powder and salt. Stir in one cup of flour at a time until a soft dough has formed. Stir in the salted caramel chips. Spread the blondie batter into a greased 9" baking pan.
Bake at 350 for about 25-30 minutes or until center is set and the edges are lightly golden; do not overbake. Blondies will continue to cook slightly after being removed from the oven. Cool completely on a wire rack, then cut into squares and serve with ice cream and caramel sauce. Makes 16 bars.
In a medium saucepan, melt the butter and brown sugar over medium-low heat, stirring constantly. Do not boil. Allow mixture to cool slightly.
Stir in vanilla, then the eggs, one at a time, followed by the baking powder and salt. Stir in one cup of flour at a time until a soft dough has formed. Stir in the salted caramel chips. Spread the blondie batter into a greased 9" baking pan.
Bake at 350 for about 25-30 minutes or until center is set and the edges are lightly golden; do not overbake. Blondies will continue to cook slightly after being removed from the oven. Cool completely on a wire rack, then cut into squares and serve with ice cream and caramel sauce. Makes 16 bars.
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