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Caramel-Glazed Blondies

Source of Recipe

From "Cookies, Brownies, and Bars" by Elinor Klivans


Recipe Introduction

"These have the appealing texture of brownies, but the flavor comes from brown sugar instead of chocolate. Drizzling a rich caramel glaze over the top provides an extra layer of indulgence."

List of Ingredients

For the blondies:
â—¦ ½ cup unsalted butter
â—¦ 1 ½ cups firmly packed brown sugar
â—¦ 1 ½ cups all-purpose flour
â—¦ 1 teaspoon baking powder
â—¦ ¼ teaspoon salt
â—¦ 2 large eggs
â—¦ 1 teaspoon vanilla extract

For the caramel glaze:
â—¦ ¼ cup unsalted butter
â—¦ ½ cup heavy whipping cream
â—¦ ¾ cup dark brown sugar, firmly packed
â—¦ 1 teaspoon vanilla extract
â—¦ ½ cup confectioners' sugar


Recipe

Position a rack in the middle of the oven and preheat to 325° F. Press a 15-inch piece of aluminum foil onto the bottom and over the sides of a 9 by 9 by 2-inch baking pan. Butter the foil.

To make the blondies, in a saucepan, combine the butter and brown sugar. Warm over medium heat, stirring often, until melted and smooth. Scrape into a large bowl and let cool slightly. In a small bowl, sift together the flour, baking powder, and salt; set aside. Add the eggs and vanilla to the large bowl and use a large spoon to mix until smooth. Add the flour mixture and stir just until incorporated. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with moist crumbs attached, 20 to 25 minutes. Transfer to a wire rack and let cool until room temperature, about 1 hour.

To make the glaze, in a saucepan, combine the butter, cream, and brown sugar. Warm over medium heat, stirring constantly, until melted. Increase the heat to medium-high and boil for 2 minutes. Remove from the heat and stir in the vanilla. Let cool. Sift the confectioners' sugar into a bowl, then whisk in the cooled brown sugar mixture to make a smooth glaze. Spread the glaze evenly over the cooled blondie, still in the pan. Let stand until set, about 30 minutes.

Holding the ends of the foil, lift the blondie onto a cutting surface. Use a warmed knife to cut the blondie into 25 squares. Store the blondies in an airtight container in the refrigerator for up to 3 days.

Makes 25 blondies