There is not much to say about these butterscotch blondies besides that they’re sticky and delicious. The best part is the puddles of caramel that get extra toasty on the bottom of the pan. The recipe isn’t one-bowl easy, but they’re still a pretty straightforward recipe. The butter is melted which always makes things easier. It is the sort of thing you could whip together in under an hour for an impromptu get-together.
I used to be intimidated by caramel — I still can’t make wet caramel — but a dry caramel is like learning how to ride a bicycle. I poured it onto a parchment paper and was slightly scared that it would catch fire, but it didn’t. David Lebovitz scatters the caramel shards on the top of his blondies, while I stirred them in along with the chocolate chips.
Next time, I might reserve half to scatter on top for aesthetic appeal, but I really really loved the bits that sunk to the bottom and almost burned! I can’t emphasize how delicious and sticky the edge pieces were.
Sticky Chewy Butterscotch Caramel Blondies
ADAPTED from David Lebovitz
150g (3/4 cup) granulated sugar
250g (1 cup plus 1 tablespoon) unsalted butter
2 large eggs, at room temperature
1 1/2 cups light brown sugar
1 1/2 teaspoons vanilla extract
240g (1 3/4 cups) all-purpose flour
1 1/4 teaspoon baking powder
1 teaspoon kosher or flaky sea salt
1 cup of chocolate chips
To make the caramel, melt the granulated sugar in a skillet or wide saucepan until the sugar melts. Stir gently, only enough to encourage it all to melt evenly. Once it’s a deep amber brown, immediately pour the caramel on a silmat, parchment paper, or lightly greased baking sheet. Quickly lift and tilt the silicone sheet or baking sheet so the caramel is as thin as possible. Set aside to cool, then break into shards.
Preheat the oven to 325ºF (160ºC). Butter a 9″ by 13″ (approximately 30 by 20cm) and line the bottom with parchment paper. I used the same parchment paper as with the caramel.
Melt the butter in a small pot over low heat or in a microwave. Remove from heat and set aside.
In a large bowl, whisk together the eggs, sugar, and vanilla until light and smooth. Stir in the melted butter.
In a medium bowl, whisk together the flour, baking powder and salt. Using a spatula, gradually add the flour mixture to the eggs and butter, almost until completely combined. Add the chocolate pieces and caramel shards and mix just until combined.
Scrape the batter into the prepared pan and smooth the top. Bake until the center just feels like it’s just set, but is still quite soft, about 30 minutes.
Let cool in the pan and cut into squares.