Browned Butter Blondies with Salted Caramel Sauce

These browned butter blondies are next level. They have a crunchy exterior and gooey, soft interior. The browned butter adds some nuttiness, which really takes it over the top. The semi-sweet chocolate adds some bitterness to contrast the sweet, creating the perfect balance of flavors. Serve them warm with vanilla ice cream and top with salted caramel sauce and toasted pecans for the ultimate indulgence. Full disclosure: I baked some of these blondies last night and have been daydreaming and looking forward to dessert all day.

I am one of the few people who actually prefer vanilla over chocolate (forgive me), so traditional brownies have never been a big thing for me. But after I had my first bite of a blondie, I knew I had found my brownie. This blondie recipe is an upgraded version of the classic. I leave the toasted pecans out of the blondie because two of my kids aren’t fans, but the pecans really add a great flavor and crunchy texture to the experience. The homemade salted caramel sauce is silky and salty/sweet. The recipe below will make about 1-1/2 cups of sauce, so you will have plenty left over for sundaes, or to add a little to your morning coffee. I was really inspired to share this recipe after I saw Andrea’s blog post about her Homemade Salted Caramel Ice Cream. Salted Caramel everything, please and thank you.

Salted Caramel Sauce

Yields approximately 1-1/2 Cups

1 cup sugar

1/4 cup water

1/2 cup heavy cream

4 Tablespoons salted butter

1/2 teaspoon salt

1 teaspoon vanilla extract

1. In a heavy-bottomed saucepan with tall sides, combine sugar and water over medium heat. Heat gently until the sugar dissolves; you may stir during this stage.

2. Once the sugar has dissolved, increase heat to medium-high and allow syrup to come to a full boil. Do not stir at all during this stage or for the next 6-12 minutes.

3. Once 5 minutes has passed, check your caramel for color. Cook until it reaches a deep amber color. The color changes very rapidly, so don’t turn your back. Here are a few photos of the caramel, starting at 6 minutes and the following 30 seconds later, and so on. I stopped photographing at the 7 minute mark because I knew I had about 30 seconds to put on oven mitts before the next step.

4. Once the deep amber color has been achieved, remove the pan from the heat, and immediately add in the heavy cream. It will boil and steam very aggressively at this point, so please be sure to wear oven mitts to prevent burns. Stir until it comes together and settles.

5. Add butter, one tablespoon at a time until incorporated. Then add vanilla extract and salt.

6. Pour the caramel into a glass container and allow to cool at room temperature.

7. Store cooled caramel in the refrigerator for up to two weeks.

*While your caramel cools, prepare the blondies.

Browned Butter Blondies

Serves 12-16

1 cup browned butter

2 cups packed dark brown sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup mini semi-sweet chocolate chips

For serving: toasted pecans, vanilla ice cream and salted caramel sauce

1. Pre-heat the oven to 350°F and line a 9x13" pan with parchment paper for easy removal.

2. In a large mixing bowl, add browned butter and brown sugar and stir to combine. Let cool slightly.

3. Add eggs and vanilla and mix thoroughly.

4. Sift together dry ingredients and add them into butter mixture, mix.

5. Add mini semi-sweet chocolate chips and stir until well incorporated.

6. Pour mixture into prepared pan and spread with spatula.

7. Bake for 20-25 minutes or just golden brown and the center has puffed up a little.

8. Allow to cool for 45 minutes before removing or cutting.

9. Serve warm with ice cream, salted caramel sauce, and toasted pecans for the ultimate indulgence.

An inside view of a completely cooled Blondie

For more fun dessert ideas like these, join us in The Chopping Block’s private Facebook group. We also offer virtual baking classes. Join us this Saturday, August 1 at 10am where you can learn how to make Individual Cherry Galettes with Whipped Cream while you get feedback from our chef. Sign up today so you can learn how to make them in the comfort of your own home. Happy Cooking!

Yield: Serves 12-16

Author: Addrea Groff

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Browned Butter Blondies with Salted Caramel Sauce

Ingredients:

For the salted caramel sauce

• 1 cup sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 4 Tablespoons salted butter
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

For the blondies

• 1 cup browned butter
• 2 cups packed dark brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup mini semi-sweet chocolate chips
• For serving: toasted pecans, vanilla ice cream and salted caramel sauce

Instructions:

For the salted caramel sauce

1. In a heavy-bottomed saucepan with tall sides, combine sugar and water over medium heat. Heat gently until the sugar dissolves; you may stir during this stage.
2. Once the sugar has dissolved, increase heat to medium-high and allow syrup to come to a full boil. Do not stir at all during this stage or for the next 6-12 minutes.
3. Once 5 minutes has passed, check your caramel for color. Cook until it reaches a deep amber color. The color changes very rapidly, so don’t turn your back. Here are a few photos of the caramel, starting at 6 minutes and the following 30 seconds later, and so on. I stopped photographing at the 7 minute mark because I knew I had about 30 seconds to put on oven mitts before the next step.
4. Once the deep amber color has been achieved, remove the pan from the heat, and immediately add in the heavy cream. It will boil and steam very aggressively at this point, so please be sure to wear oven mitts to prevent burns. Stir until it comes together and settles.
5. Add butter, one tablespoon at a time until incorporated. Then add vanilla extract and salt.
6. Pour the caramel into a glass container and allow to cool at room temperature.
7. Store cooled caramel in the refrigerator for up to two weeks.
8. *While your caramel cools, prepare the blondies.

For the blondies

1. Pre-heat the oven to 350°F and line a 9x13" pan with parchment paper for easy removal.
2. In a large mixing bowl, add browned butter and brown sugar and stir to combine. Let cool slightly.
3. Add eggs and vanilla and mix thoroughly.
4. Sift together dry ingredients and add them into butter mixture, mix.
5. Add mini semi-sweet chocolate chips and stir until well incorporated.
6. Pour mixture into prepared pan and spread with spatula.
7. Bake for 20-25 minutes or just golden brown and the center has puffed up a little.
8. Allow to cool for 45 minutes before removing or cutting.
9. Serve warm with ice cream, salted caramel sauce, and toasted pecans for the ultimate indulgence.

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