Recipe: Butterscotch Caramel Blondies - West Coast Food

By Flourist Bakery

This recipe involves a simple homemade caramel which makes enough for two batches of blondies. Alternatively, you can freeze the leftover caramel pieces and add them to your favorite cookie, brownie or bar recipe.


Sugar (3/4 cup 162g)
Water (2 tbsp)

Blondie Batter
Unsalted butter (1 cup plus 1 tablespoon 250g)
Eggs (2 large)
Brown sugar (1 3/4 cups 300g)
Vanilla extract (1 1/2 tsp)
Sifted Red Fife flour (1 3/4 cups 240g)
baking powder (1 1/4 tsp)
Salt (1 tsp)
Semisweet or milk chocolate, chopped (4 1/2 ounces 125g)

To make the caramel, line a rimmed baking sheet with parchment paper or a silicone baking mat. Put the water in a light-colored saucepan (so that you can see the color of the caramel as it changes). Add sugar and place over medium-low heat. Watch as the sugar starts to dissolve and resist the urge to stir the pan, continue to cook the caramel until it is a deep amber color. Immediately pour the caramel onto the parchment paper or silicone mat in a thin, even layer and quickly lift and tilt the pan to make it as thin as possible. Set aside to cool and once cooled completely, carefully break into smaller pieces. Use right away or store leftovers in the freezer.

Preheat the oven to 325°F. Line a rectangle 9×13-inch pan with parchment paper. Melt butter in a small pot. Once melted, remove from heat and set aside. In a large bowl, whisk together eggs, sugar, and vanilla until smooth. Add the slightly cooled melted butter.

Mix together the Sifted Red Fife Flour, baking powder, and salt. Add the flour mixture to the eggs and butter, and stir gently. Add the chocolate and stir until just combined. Scrape the batter into the prepared pan and smooth the top. Scatter the caramel pieces over the surface and bake until the center is set and puffed, about 15-20 minutes. Let cool and cut into squares.

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