This recipe involves a simple homemade caramel which makes enough for two batches of blondies. Alternatively, you can freeze the leftover caramel pieces and add them to your favourite cookie, brownie or bar recipe.
Butterscotch Caramel Blondies
~ adapted from The Violet Bakery Cookbook
3/4 cup (162g) sugar
2 tbsp water
1 cup plus 1 tablespoon (250g) unsalted butter
2 large eggs
1 3/4 cups (300g) brown sugar
1 1/2 tsp vanilla extract
1 3/4 cups (240g) Flourist Sifted Red Fife Flour
1 1/4 tsp baking powder
1 tsp salt
4 1/2 ounces (125g) semisweet or milk chocolate, chopped
To make the caramel, line a rimmed baking sheet with parchment paper or a silicone baking mat. Put the water in a light coloured saucepan (so that you can see the colour of the caramel as it changes). Add sugar and place over medium-low heat. Watch as the sugar starts to dissolve and resist the urge to stir the pan, continue to cook the caramel until it is a deep amber colour. Immediately pour the caramel onto the parchment paper or silicone mat in a thin, even layer and quickly lift and tilt the pan to make it as thin as possible. Set aside to cool and once cooled completely, carefully break into smaller pieces. Use right away or store leftovers in the freezer.
Preheat the oven to 325°F. Line a rectangle 9x13-inch pan with parchment paper. Melt butter in a small pot. Once melted, remove from heat and set aside. In a large bowl, whisk together eggs, sugar and vanilla until smooth. Add the slightly cooled melted butter.
Mix together the Flourist Sifted Red Fife Flour, baking powder and salt. Add the flour mixture to the eggs and butter, and stir gently. Add the chocolate and stir until just combined. Scrape the batter into the prepared pan and smooth the top. Scatter the caramel pieces over the surface and bake until the centre is set and puffed, about 15-20 minutes. Let cool and cut into squares.