Butterscotch
Caramel Blondies


Makes about 12 bars

From David Lebovitz
who adapted it from Claire Ptak


Butterscotch Caramel Blondies, Lauren Monaco Illustration

For the caramel:
150g (3/4 cup) granulated sugar

For the blondie batter:
250g (1 cup plus 1 tbsp) unsalted butter
2 large eggs, at room temperature
300g (1 3/4 cups, packed) light brown sugar
1 1/2 tsp vanilla extract
240g (1 3/4 cups) all-purpose flour
1 1/4 tsp baking powder
1 tsp kosher or flaky sea salt
125g (4 1/2 oz) chopped good-quality dark chocolate
Butterscotch Caramel Blondies, Lauren Monaco Illustration
To make the caramel: Melt the granulated sugar in a skillet or wide saucepan until the sugar melts. Stir gently, only enough to encourage it all to melt evenly. Once it’s a deep amber brown, immediately pour the caramel on a silicone baking mat or lightly greased baking sheet. Quickly lift and tilt the silicone sheet or baking sheet so the caramel is as thin as possible. Set aside to cool, then break into shards.

To make the blondies: Preheat the oven to 325ºF (160ºC). Butter a 9″ by 13″ (approximately 30 by 20cm) and line the bottom with parchment paper.

Melt the butter in a small pot over low heat. Remove from heat and set aside.

In a large bowl, whisk together the eggs, sugar, and vanilla until light and smooth. Whisk in the slightly cooled melted butter.

In a medium bowl, whisk together the flour, baking powder and salt. Using a spatula, gradually add the flour mixture to the eggs and butter, almost until completely combined. Add the chocolate pieces and mix just until combined.

Scrape the batter into the prepared pan and smooth the top. Scatter the shards of caramel over the surface of the batter and bake until the center just feels like it’s just set, but is still quite soft, about 30 minutes. Best to err on the side of underbaking than overbaking as you want them soft in the middle when cool.

Let cool in the pan and cut into squares. Although just fine eaten the same day they are made, I found them even better the second day as the caramel pieces mellowed and melded better to the chewy blondies.

Storage: The blondies will keep for up to four days at room temperature, in an airtight container, or frozen for up to two months.

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