This is not that recipe. I was intrigued because I saw some blondies floating around that used browned butter. In the blogging world, browned butter is super trendy right now. It is also super delicious, so I don’t even feel bad about giving in to it’s trendiness. Do you ever feel like you give in to trendiness? Does it bother you? I’m probably just weird. Ah well.
Because this is not the perfect blondie recipe, I found fault with it. Mostly, there was just too much sugar involved, I think. Thee blondies turned out a little more chewy than I would have liked, owing to the sugar. And gosh, they were sweet. Like, a little too sweet. And you know that if I am calling something too sweet Well…
Try reducing the sugar and upping the flour. See how it goes! Or, just make the other blondies. You know, whatever you like.
Tres jolie, n’est pas? Good effort on the pretty points, L, but no cigar.
Browned Butter Caramel Blondies
16 tablespoons unsalted butter, browned and cooled
1 cup all-purpose flour
1 teaspoons baking powder
1/2 teaspoons salt
1 cup light brown sugar, packed
1 whole egg
1 tablespoon vanilla extract
14 Kraft caramels, unwrapped + a splash of heavy cream
Preheat oven to 350ºF. Spray a 9×13 inch pan with nonstick cooking spray.
In a small pan on medium heat, melt the butter, stirring occasionally. Cook the butter until it begins to turn brown and smell nutty. Continue cooking until the butter turns deep amber, then remove from heat. Try not to burn it, though. Set butter aside.
Whisk 3/4 cup flour, baking powder and salt together in a small mixing bowl. Set aside.
In another medium mixing bowl, combine the browned butter and brown sugar until blended. Add the egg and mix well. Blend in the vanilla and mix just until incorporated. Fold the dry ingredients into the butter mixture just until combined. Do not overmix. Transfer batter into the prepared pan and smooth the surface.
Combine the unwrapped caramels with a tablespoon or two of heavy cream in a microwave safe glass bowl. Microwave for 30-second intervals, stirring between each, until the caramel is melted and combined with the cream. Drizzle (or glob) the caramel onto the blondie batter, then use a toothpick (or fondue fork, in my case) to swirl the caramel into pretty patterns.
Bake until the top is shiny and golden brown, 22-24 minutes. Do not overbake.
Cool the blondies in the pan, then cut into squares.