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Salted Caramel Blondies

Salted Caramel Blondies

So yesterday I was at the grocery store and Hersey Chipits were on a two for one sale so I thought I’d stock up on few and spotted these Sea Salt Caramel ones and thought, “well I have to try those!” My excuse to use them came quick because I was hosting a play date this morning. I didn’t want to make cookies because I already made chocolate chip cookies earlier in the week, so I thought Blondies would make a nice, easy alternative. Smaller portion and no rolling dough balls at are added plus to me.

If you have tried “Blondies” before, they are the “brownies” chocolate free sister. I was introduced to Blondies when my hometown finally got a Moxie’s and the white chocolate blondie was their signature dessert. It was a must have whenever I went to Moxie’s growing up and I have been in love with them ever since. They have a rich caramelized sugar flavour, but with that same brownie texture of crispy outside and soft middle. I love that crispy, fudgey texture so much! These Blondies got devoured pretty quickly at the play date and the kids loved them, as well as the adults. It is a nice balance between salty and sweet. My salt snack loving husband told me they were “great”. I will definitely be making this recipe again in the near future, if I don’t finish the rest of the Chipits out of the bag. They are awesome and I can’t wait to experiment with them more!img_8351

Salted Caramel Blondies

  • 1/4 cup melted butter
  • 1 cup dark brown sugar(I like Demara or Best Brown Sugar)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 1 cup Sea Salt Caramel Chipits
  • 1 tsp kosher salt

Line a 9×9 inch pan with parchment paper. Please double this recipe if you plan to use a 9×13 inch pan, and plan to cook for a few extra minutes. Set oven to 350 degrees.

In a large bowl mix the melted butter and dark brown sugar throughly. I recommend about an extra minute once you think it is mixed. This keeps the butter from separating when you cook the blondies.

Add the egg and vanilla and stir until completely smooth. Add the flour and mix again throughly until smooth and even in texture. Add the Sea Salt Caramel Chipits and mix until evenly distrubted. Spread evenly into the parchment lined pan and then sprinkle half the kosher or corse salt on top.

Bake at 350 degrees for 20-25 minutes. Once the blondies are fully cooked but have not yet cooled sprinkle the remaining 1/2 tsp of salt over the top. Once cooled or almost cooled if you are like me and have not patience, cut into 16 squares. Enjoy!

 

 



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