Because, a few years ago when I heard that Brownies went blonde, I freaked out! In a good way. I felt that there was a justification for my fake hair color: if a Brownie can go Blondie, well, then so can I.
Now that I’ve confessed about my bottled hair, let me get one other thing off my chest … I like Blondies more than Brownies!
These babies are chewy, sweet, and versatile. You can add anything to them, and they will still taste great. I happen to like this combination of caramel and white chocolate because I just really like caramel and chocolate. I know that white chocolate is not chocolate, but whatever. I like it.
Feel free to add or substitute chocolate chips, butterscotch chips, nuts, dried fruits… anything goes.
How To Make Blondies
Blondies with Caramel Bits and White Chocolate Drizzle
- 8 tablespoons unsalted butter, melted
- 1 cup brown sugar
- 1 whole egg
- 1 teaspoon vanilla
- 1 cup of all-purpose flour
- pinch of salt
- ½ cup caramel bits
- ½ cup white chocolate chips, melted
- Preheat oven to 350˚F. Grease an 8×8 pan and line it with parchment paper.
- In a large bowl beat together the butter and brown sugar until smooth.
- Add in the egg and the vanilla, continue beating until incorporated.
- In a separate bowl sift together the flour and salt.
- Mix the flour into the brown sugar mixture with a wooden spoon until well blended. Mix in the caramel bits.
- Pour into the pan and bake for 25 to 30 minutes or until the middle of the cake is set.
- In the meantime melt the white chocolate chips in the microwave.
- Cool the blondies before frosting them with the melted white chocolate and cutting.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.