Caramel Swirl Blondies
The perfect batch of caramel swirl blondies that are chewy, fudgy, and full of delicious caramel flavor. This easy recipe will have you making these tasty treats in no time.
Video
Equipment
Ingredients
Caramel
- ⅔ Cup Heavy Whipping Cream
- 3 Tablespoons Light Corn Syrup
- ⅔ Cup Light Brown Sugar
- 1 Pinch Salt
- 2-½ Tablespoons All Purpose Flour
- 1 teaspoon Vanilla Extract
Blondies
- ⅓ Cup All Purpose Flour
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- ¾ Cup Light Brown Sugar
- 11 Tablespoons Unsalted Butter softened
- 2 Each Large Eggs
- 1-½ Tablespoons Light Corn Syrup
- 1 teaspoon Vanilla Extract
- ¾ Cup Pecans optional
Instructions
Caramel
- Add the heavy cream, light corn syrup, brown sugar and salt to a saucepan and bring to a slow boil. Use a candy thermometer to bring the mixture up to 230°F.⅔ Cup Heavy Whipping Cream, 3 Tablespoons Light Corn Syrup, ⅔ Cup Light Brown Sugar, 1 Pinch Salt
- Turn off the heat and stir in the vanilla and flour. Stir until smooth.⅓ Cup All Purpose Flour, 1 teaspoon Vanilla Extract
Blondies
- Preheat oven to 350°F.
- Spray an 8x8" baking pan with cooking spray. Line with foil, with about 2" overhang to be able to lift out the blondies after baking. Spray the foil.
- To a medium mixing bowl, add the flour, baking powder and salt and mix together with a whisk or fork. Set aside.2-½ Tablespoons All Purpose Flour, ½ teaspoon Baking Powder, ¼ teaspoon Salt
- Add the butter and brown sugar to a stand mixer and beat for about 5 minutes with the whip attachment, until fluffy.11 Tablespoons Unsalted Butter, ¾ Cup Light Brown Sugar
- Add the eggs, one at a time. Then add the corn syrup and vanilla.2 Each Large Eggs, 1-½ Tablespoons Light Corn Syrup, 1 teaspoon Vanilla Extract
- Add the flour mixture and mix until combined, scrape down the sides with a spatula then beat again.
- Pour ⅔ of the batter into the prepared 8x8" baking pan. Smooth the batter to all corners.
- Reheat the caramel then pour over the top of the batter in the pan.
- Spoon the remaining batter over the top, then using a spatula or a knife make some swirl patterns through the batter and caramel.
- Add to the oven and bake for about 25 minutes.
- Remove from the oven and allow to rest for about 30 minutes before lifting out of the pan using the foil sides. Allow to cool completely on a rack before removing the foil and slicing into 9 squares.
Notes
Don't heat much more than 230°F or the caramel will be too firm, more hard and toffee like.
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Nutrition
Serving: 200g | Calories: 436kcal | Carbohydrates: 49g | Protein: 2g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 116mg | Potassium: 113mg | Fiber: 1g | Sugar: 43g | Vitamin A: 693IU | Vitamin C: 0.2mg | Calcium: 67mg | Iron: 1mg
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