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SALTED CARAMEL & DARK CHOCOLATE BLONDIES

SALTED CARAMEL & DARK CHOCOLATE BLONDIES! is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious!







What You'll Need



  • For the Blondies

  • One cups/157g all-purpose/plain flour
  • One half teaspoon salt
  • One half teaspoon baking powder
  • One half teaspoon baking soda/bicarbonate of soda
  • One sticks/113g butter, softened
  • Three quarter cups165g packed light-brown sugar
  • Four tablespoons granulated sugar
  • Two large eggs, at room temperature
  • One teaspoons vanilla extract
  • One cup/150g semisweet/plain chocolate chips

  • For the caramel

  • One half cup white sugar
  • Two tablespoons golden syrup or light corn syrup
  • One half cup butter
  • One tablespoon whipping cream
  • One teaspoon salt
  • Two teaspoons vanilla extract

  • For the topping

  • 12 oz Dark Chocolate, chopped

How to Make It

  1. Preheat the oven to 350 f/ 170c degrees.
  2. Grease a 9-inch silicone baking pan..
  3. Sift the flour, salt, baking soda and baking powder together into a large mixing bowl.
  4. In a large mixing bowl. beat the butter, brown sugar and granulated sugar in a until fluffy.
  5. Mix in the eggs one at a time, then add the vanilla.
  6. Mix in the flour mixture by hand until combined (this avoids a cake like consistency).
  7. Fold in the chocolate chips.
  8. Spread the batter into the prepared pan and smooth the top. Bake for 25 minutes exactly. Be careful not to over bake.
  9. Set aside to cool.

  10. For the caramel

  11. Combine the sugar and syrup in a medium saucepan. Cook on medium high heat, stirring constantly, until it becomes caramel colored.
  12. Add the butter, salt & cream stir until smooth. Remove from heat and mix in the vanilla.
  13. Set aside to cool slightly, then pour over the cooled blondies.
  14. Allow to cool completely.
  15. Melt the chocolate melt chocolate in a microwaveable bowl for 30 seconds at a time (stirring in between) until the chocolate is smooth and fluid.
  16. Pour the melted chocolate over the caramel and set aside until the chocolate has cooled completely.
  17. Cut into squares and serve.





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