Caramel & Chocolate Blondies

Blondies 1

You have just got to try these beauties, voted by my regular testers here at home as better than my Oreo Brownies which is really saying something. As sweet treats go these are well up there and well worth making because they are just so yummy. What more can I say to convince you to give these deliciously sweet, buttery, chocolatey, caramel squares a go??!!  I came across the recipe on a food blog I follow by an American chef David Lebowitz  all about food and “living the sweet life in Paris” that is worth a look for any of you foodies out there and definitely a ‘must read’ if you are lucky enough to be going to Paris anytime soon.

PS: Don’t be put off by having to make the caramel as this takes just minutes to do – important to give it your full attention though as it ruins in seconds. It is a cinch to make after that.

Makes approx 12 squares

Preparation Time: Approx. 20 mins. Cooking Time 30 mins


For the caramel

150g (5oz)  sugar

For the blondie batter
250g (9oz) unsalted butter
2 large eggs, at room temperature
300g (10oz)light brown sugar
1½ teaspoons vanilla extract
240g (8oz) plain flour
1¼ teaspoons baking powder
1 teaspoon sea salt
125g (4oz) chopped good-quality dark chocolate

To make the caramel:

  • Melt the sugar in a wide saucepan until the sugar melts.
  • Stir gently, only enough to encourage it all to melt evenly. Warning – do not take your eyes
    off it or it as it will burn in seconds!
  • Once it’s a deep amber brown, immediately pour the caramel onto a silicone baking mat or lightly greased baking sheet.
  • Quickly lift and tilt the silicone sheet or baking sheet so the caramel is as thin as possible.
  • Set aside to cool, then break into shards.

To make the blondie batter:

  • Preheat the oven to 325ºF (160ºC).
  • Butter a 30cm x 20cm) and line the bottom with parchment paper.
  • Melt the butter in a small saucepan over low heat. Remove from heat and set aside.
  • In a large bowl, whisk together the eggs, sugar, and vanilla extract until light and smooth.
  • Whisk in the slightly cooled melted butter.
  • In a medium bowl, mix together the flour, baking powder and salt.
  • Using a spatula, gradually add the flour mixture to the eggs and butter, until completely combined.
  • Add the chocolate pieces and mix gently until combined.
  • Scrape the batter into the prepared tin and smooth out the top.
  • Scatter the shards of caramel over the surface of the batter
  • Bake until the centre feels like it’s just set, but is still quite soft, about 30 minutes. Best to err on the side of underbaking than overbaking as you want them soft in the middle when cool.
  • Let the blondies cool in the pan and then cut into squares.
  • Although just fine eaten the same day they are made, they are even better the second day as the caramel pieces have mellowed and softened to a nice sweet chewy texture. 
  • Storage: The blondies will keep for up to four days in an airtight container(no chance of them lasting 4 days!) or frozen for up to two months.

Blondies 2


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