A soft chewy blondie base with soft caramel center and chocolate top. So incredibly delicious you can't have just one.
Course
Cookies
Prep Time1hour
Cook Time30minutes
Total Time1hour30minutes
AuthorBarry C. Parsons
Ingredients
For the blondie base layer
2cupsflour
1tspbaking powder
1/2tspsalt
1/4tspbaking soda
3/4cupbutter
2cupspacked brown sugar
2eggs
3tspvanilla extract
For the caramel filling
1/2cupmelted butter
1/3cupdark corn syrup
2tspvanilla extract
1 10oz300 ml can sweetened condensed milk
For the Chocolate topping
1cupchocolate chips
2tbspbutter
Instructions
To make the blondies
Preheat the oven to 350 degrees F. Grease a 9x9 baking pan and line with parchment paper.
Sift together the flour, baking powder, salt and baking soda. Set aside.
Melt the butter in a small saucepan and remove from heat.
Add the brown sugar, eggs and vanilla, stirring until the brown sugar has dissolved. Pinch the mixture between your fingers to make sure that you cannot feel any sugar granules.
Mix in the dry ingredients. Spread the batter into a greased or parchment lined 9×9 baking pan.
Bake for about 30 - 35 minutes at 350 degrees F (325 F for glass bakeware) or until a wooden toothpick inserted into the center comes out clean. Cool completely.
For the caramel filling
In a small saucepan combine the melted butter, corn syrup and vanilla extract.
Bring to a boil and then add the sweetened condensed milk.
Bring back to a slow boil over medium low heat. and cook stirring continuously for another 15-20 minutes until the mixture darkens slightly and thickens. Remove from heat and pour into the prepared and cooled blondie base. Chill for 2 hours or more until thoroughly cooled before adding the chocolate topping.
For the chocolate topping
Melt together the chocolate chips and butter in a double boiler.
Spread evenly over the cooled caramel and let stand until the chocolate sets before cutting into bars or squares.
Recipe Notes
Blondies sort of naturally rise at the edges like brownies when baked. I like to trim the edges horizontally so that the sides are an even height with the center of the baked blondies. This is not a necessary step but it will improve the appearance of the finished cookie bars.
Total time does not reflect the time needed for the bars to cool. Add at least another couple of hours if serving them on the same day.