Black Rock Caramel Blondie Recipes

BEST EVER SALTED CARAMEL BLONDIES

Steps:

• Preheat oven to 350 degrees. Prepare a parchment paper sling (see notes) for a 13x9 baking pan and spray with non-stick baking spray.
• Whisk flour, baking powder, and salt together in a bowl.
• In a medium bowl, whisk sugar and melted butter together until fully combined. Whisk in the eggs and vanilla.
• Using a rubber spatula, gently fold in the flour mixture.
• Once the mixture is fully combined, fold in the white chocolate chips and set aside.
• Add the caramel bits and heavy cream to a microwave safe bowl. Microwave at 50% power in 30 second increments, stirring after each time, until smooth and fully combined. Allow the caramel mixture to cool slightly- not so much that it becomes thick and hard, but you don't want it piping hot either.
• While the caramel is cooling, scrape the batter into the prepared pan and smooth the top.
• After the caramel has cooled slightly, carefully drizzle it over the batter. Use a knife to create a marbled swirl by running the knife in the opposite direction of the drizzle. (If you drizzled the caramel horizontally, use the knife to make vertical strokes.)
• Bake until the top is shiny and cracked slightly, it should feel slightly firm to the touch (not jiggly), about 30-35 minutes, rotating the pan halfway through baking.
• Immediately after removing from the oven, top with flaky sea salt. (Just a generous pinch across the top.)
• Let the blondies cool in the baking pan for 10 minutes. Remove the blondies from the baking pan and cool completely on a wire rack before cutting into bars.

CARAMEL PEAR BLONDIES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line a 20 x 20cm square cake tin.
• Melt the butter in a saucepan over a medium heat, swirling it around. Allow to bubble for a few minutes, or until it turns a light golden brown and smells biscuity. Remove from the heat and leave to cool a little.
• Tip the eggs into a large mixing bowl and whisk together with the light and dark sugars until just combined. Whisk through the melted butter, vanilla and salt.
• Gently fold through the flour, baking powder, dried pears and most of the chocolate chunks, being careful not to overmix (this will make the blondies dense).
• Pour the mixture into the lined tin. Top with the remaining chocolate and dollops of the caramel. Put in the centre of the oven to bake for 40 mins, or until a skewer inserted comes out with sticky crumbs (it shouldn't be wet). Leave to cool completely in the tin. It will sink a little - the centre should be slightly squidgy. Cut into 12 squares. Will keep in an airtight container for up to three days.