Caramel-Glazed Blondies

I love cookbooks.  I always have.  I’ve accumulated so many of them over the years.  When we moved into our new home, I gave a bunch away, but kept the ones that were the most meaningful to me. 

A few years ago, my husband gave me an American Girl cookbook. His thought was that my daughter and I could bake together. 

Each and every time my daughter wants to bake something or I suggest that maybe we should make something special, she runs to get this book.  Today was no exception. 

My son is having surgery tomorrow and this morning we had to take him to Sick Kids to get swabbed for COVID-19 to make sure that he’s well enough for the surgery to proceed.  The swabbing was not fun.  They had to insert what looked like a long, narrow q-tip up both nostrils.  It looked really uncomfortable.  Of course, they didn’t do both sides at the same time, so he needed to be restrained for them to complete the procedure.  He was beside himself.  When we got home, my daughter picked this dessert to make for him.  We happened to have all of the ingredients, so we went for it. 

The first thing I noticed in this recipe is that it is largely made up of butter and brown sugar.  The batter is so thick.  But, oh so decadent.  The recipe takes some time to prepare only because you need the sugar and butter to cool before you add the eggs or you risk scrambling them.  You also need to cool the butter/sugar/cream mixture before you add the icing sugar to complete the glaze.  Then you need the blondie itself to cool completely before you can add the glaze.  Finally, you need to allow that glaze to set at least an hour before serving it or it will be too runny. 

But, let me tell you that the wait is so worth it!  These blondies are so delicious.  They almost have a fudge-like texture.  I don’t think I’ve ever eaten a blondie before.  For certain, this is the first time I’ve made them.  But, I will definitely make these again.  Outside of the heavy cream, which I don’t always have in my fridge, the ingredients in this recipe are pretty much pantry staples.  Give these a try!!  You’ll be happy you did.

Enjoy!

Caramel-Glazed Blondies

Sarah Nolan

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Ingredients

  

Blondies:

• 1/2 cup salted butter original recipe calls for unsalted. Either will work.
• 1 cup firmly packed brown sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract

Caramel Glaze

• 1/4 cup salted butter original recipe calls for unsalted. Either will work.
• 3/4 cup firmly packed brown sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar

Instructions

 

• Preheat oven to 325 degrees F. Spray a 9-inch square baking pan with cooking spray and line it with parchment paper, extending it up and over the sides for easy removal.

To make the blondies:

• In a small saucepan, combine the butter and brown sugar and warm the mixture, stirring often, until melted and smooth. Using a rubber spatula, scrape this mixture into a large bowl and let cool.
• In a small bowl, whisk together the flour, baking powder, and salt.
• Add the eggs and vanilla to the cooled butter mixture and mix with a large spoon until smooth.
• Add the flour mixture and stir just until combined.
• Pour the batter into the prepared pan.
• Bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean. Let cool completely.

To make the glaze:

• Combine the butter, brown sugar, and cream in a sauce pan over medium heat and warm the mixture, stirring until melted.
• Raise the heat to medium-high and let the mixture boil undisturbed for 2 minutes.
• Remove from the heat, stir in the vanilla, and let cool.
• Stir in the powdered sugar.
• Spread (or pour) the glaze evenly over the blondies.
• Allow to set completely in the fridge for at least 1 hour.

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