Description
These Browned Butter Blondies with Sea Salt Butterscotch Caramels offer a rich, nutty flavor combined with sweet, gooey caramel bits and a hint of sea salt to balance the sweetness. Perfectly baked to a golden finish, these blondies are delicious both warm and cooled, delivering a chewy and satisfying treat.
Ingredients
Scale
Batter Ingredients
- 1/2 cup salted butter
- 1 cup dark brown sugar (packed)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 7-oz package Chocolate Covered Sea Salt Butterscotch Caramels
Instructions
- Preheat and brown the butter: Preheat the oven to 350°F (175°C). In a small saucepan, melt the butter over medium heat. Keep the butter on the heat, stirring or swirling occasionally, until the foam turns golden and the butter smells nutty, indicating it is browned.
- Transfer the browned butter: Remove the saucepan from heat and immediately pour the browned butter into a mixing bowl or stand mixer bowl to prevent further cooking or burning.
- Add sugar, vanilla, and egg: Using a wooden spoon or mixer, stir in the dark brown sugar until combined, then add the vanilla extract, followed by the large egg, mixing well after each addition.
- Prepare dry ingredients: Add the all-purpose flour to the wet mixture but do not mix yet. Spoon the baking soda and salt onto the flour, then lightly stir these dry ingredients together to ensure even distribution.
- Combine flour and add caramels: Stir the flour mixture into the wet ingredients until almost combined. Then fold in the chocolate-covered sea salt butterscotch caramels, stirring just until there are no remaining streaks of flour.
- Prepare the baking pan: Line a 9×9 or 8×8 inch baking pan with foil or parchment paper and spray it with nonstick cooking spray to prevent sticking. Spread the blondie batter evenly in the pan.
- Bake the blondies: Place the pan in the preheated oven and bake for 20 to 22 minutes, until the top is golden and the blondies are set. Avoid overbaking for chewy texture.
- Cool and serve: Let the blondies cool in the pan for at least 10 to 20 minutes before lifting them out using the liner. They are delicious both cooled or warmed slightly in the microwave for 10 seconds to enjoy gooey caramel pockets.
Notes
- Be careful not to burn the browned butter by removing it from heat promptly once it turns golden and fragrant.
- Do not overmix the batter once flour is added to keep the blondies tender and chewy.
- Using parchment or foil lining with nonstick spray makes it easier to remove the blondies in one piece.
- These blondies are best stored at room temperature and can be reheated briefly to restore gooey texture.
