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Chewy & Gooey Blondies With Dark Chocolate & Salted Caramel


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Serves 12 bars | Prep Time 15 | Cook Time 30

Ingredients

Blondies:
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup salted butter, melted & cooled
1 cup brown sugar
1/2 cup white sugar
2 large eggs
2 teaspoons vanilla extract
1 cup chocolate chips, preferably Ghirardelli 60% cacao
1 cup pecan halves, toasted*


*To Toast Pecans: Place on a baking sheet and slide into the 350 Fahrenheit oven. Toast for about 10 minutes, or until pecans turn golden brown. Cool.

Caramel Sauce:
1 1/2 cups white sugar
1/2 cup butter, salted
1/2 cup whipping cream
1/2 teaspoon kosher or sea salt


1. Butter a 7 x 11 inch or 9 x 9 inch baking dish. Drape with a strip of parchment paper cut to fit. Butter the paper.


2. Preheat oven to 350 Fahrenheit.


3. Place a heavy-bottomed, medium-sized pot over medium heat. Add white sugar and watch carefully. When the sugar begins to melt, swirl the pan. Continue to swirl until the sugar has turned light golden brown. Be careful not to let it burn.


4. Remove from heat and, using a whisk, incorporate the butter, cream and salt. Whisk until the caramel sauce becomes glossy and silky. Set aside to cool.


5. Using a hand-held or stand mixer, cream together butter and sugars until smooth. Add eggs and vanilla extract. Mix well.


6. Add the dry ingredients and mix until combined. Pour in the chocolate chips and stir by hand just until chips are incorporated.


7. Spread about 2/3 of the dough in the bottom of baking dish.


8. Pour caramel sauce over the top of the dough. Arrange toasted pecans halves across carameled surface.


9. Dot the rest of the blondie dough over the caramel sauce and pecans.


10. Place baking pan in preheated oven and bake for 30-35 minutes for gooey blondies, 35-40 minutes for firmer blondies. When done, blondies, should begin to pull away from the pan.


11. Remove blondies from oven and allow to cool for about 20 minutes or until cool enough to touch. Take blondies out of pan and peel off parchment. Cool 10 minutes more before slicing into squares.


12. For easy slicing, use a silicone or plastic knife. Another option is a sturdy metal spatula. Using the sharp edge, push the spatula into the blondie and pull straight out again. Rinse or wipe spatula frequently while cutting.


Pairs Well With


Notes

Frustrated with all the dry, tasteless blondie recipes out there, I set out to create chewy, decadent blondies that would keep us coming back for more. It´s important to use real butter and high quality chocolate chips for this recipe. We prefer Ghirardelli 60% cacao chips, but any good quality chocolate will work well. Be careful not to over-bake blondies. If you like nuts, feel free to experiment with different add-ins such as cashews or pecans.

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