I’m about to Butter your Blondie

Brown Butter Blondies with Salted Chocolate Caramel Swirl

Indulge in some abstract edible artwork that is all about butter, salt, and swirl.

2 Sticks Butter
2 Cups Brown Sugar
2 Eggs, Room Temperature
2 Tsp. Vanilla
2 Cups AP Flour
½ Tsp. Baking Soda
¼ Tsp. Baking Powder
½ Tsp. Kosher Salt
Jar of Salted Chocolate Caramel (Substitute: Plain Caramel, Nutella, Chocolate Chips etc.)

Preheat oven to 350°F
Place the butter in a sauce-pan or skillet with slightly higher edges and commence melting on medium-high heat
Sift the flour, baking soda, baking powder, and salt together
Once the butter is fully melted, keep an eye on it and give it a whisk
Butter will begin to bubble and as it toasts it will give off a pleasant nutty aroma
When it is browned, turn off the heat and whisk in the brown sugar til it is fully incorporated
Set aside to cool
Use this time to get some preliminary cleaning out of the way and to grease a 9×13 inch pan
Temper the eggs by cracking them into a smaller bowl, then spooning in some of the butter and sugar mixture and beating them together with a fork
Add the vanilla to this then whisk it all in with the rest of the brown sugar and butter
At this point I ditched the whisk and used a rubber spatula to fold in the dry ingredients, incorporating it in three segments
Dump into the greased pan and smooth out to the edges
Dot the top with ample dollops of the salted chocolate caramel
Use a butter knife to swirl the caramel up and down and across
Every time you do this it will create a unique visual effect, so have fun with it


Bake for 20 minutes
I started mine on the middle rack for the first 10 minutes, then moved it to the top rack for 8 minutes, before finishing it on the middle rack for the last 2 minutes
This might not be necessary, but it came out with the desired effect


Allow to cool before cutting into squares of your desired size.

Pick one up and instantly become a literal manifestation of the concept of butter fingers. Take a salty sweet bite and smile.



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