Salted Carmel Blondies


For the Salted Caramel Sauce

1 cup granulated sugar

1/4 cup water

6 tablespoons salted butter, cut into pieces

1/2 cup heavy cream, at room temperature

1 teaspoon coarse sea salt

For the Blondies

8 tablespoons (1 stick) unsalted butter, at room temperature

1 cup coconut sugar, packed

1 large egg

2 teaspoons vanilla extract

1/4 teaspoon sea salt

1 cup all-purpose flour

1/4 cup salted caramel sauce, divided

For the Caramel Sauce

Add the sugar and water to a 3-quart saucepan set over medium heat.

Stir until combined. Do Not Stir Again!

Simply swirl the saucepan until the sugar has melted and turns a light amber color.

If you use a candy or instant read thermometer, the mixture should register 350º at this point.

Carefully add your butter and whisk until all the butter has melted.

Remove the saucepan from the heat and slowly pour in the cream, whisking constantly until all of the cream has been incorporated.

Whisk in the sea salt and set aside to cool. Makes 1 1/4 cups.

Allow to cool about 5 minutes and then pour into an airtight container for storing in the refrigerator.

For the Blondies

Preheat oven to 350, then spray an 8" x 8" baking pan with olive oil cooking spray and set aside.

Cream together butter and sugar until light and fluffy, about 3 minutes.

Add in egg, vanilla, salt, and all-purpose flour.

Mix just until well-combined, then spread into baking pan.

Drop salted caramel onto blondie batter by the tablespoon.

Swirl into blondie batter with a butter knife.

Bake 20 to 25 minutes until set in the middle and lightly golden brown.

Cool on a rack until completely cooled before cutting into pieces. Enjoy!
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