Monday, November 21, 2011

Maple, Caramel Sea-Salt Blondies

This is a crowd pleasing, home-run treat. There is a little bit of everything- the salt, the sweet, the chocolate- all in one. Although there seems to be several steps to making these Blondies, this really is, quite an easy recipe to make. It is a whip-it-up kind of dessert.

This recipe is for a substantially sized batch. You can adjust the amounts depending on how many you would like to serve. This bacth will yield about 25 blondies.

3 sticks melted butter
3 cups brown sugar
1/2 cup maple syrup
3 large eggs
2 teaspoons vanilla extract
3 1/2 cups flour
1 teaspoon table salt
3/4 cup milk chocolate chips
about 20-25 caramel squares- cut in quarters
Coarse sea salt (for topping)

For topping the blondies you will need an additional cup and a half of milk chocolate chips and the coarse sea salt.

Preheat oven to 350.

Grease one 8x8 pan and one 9x13 pan-- as a little trick I use the wrapper that the butter was in, to grease my pans. There is usally enough left on there to do the job. No waste!
You could use just one large pan but will need to acccount for the additional thickness cooking time.

Melt the butter in a saucepan, transfer to a large bowl-then add the brown sugar and mix well, using a whisk.

When the brown sugar and butter are blended well, add the maple syrup, vanilla and the the eggs-one at a time. (Make sure the mixture has cooled enough to add the don't want the heat from the butter to cook the eggs.) Stir well. Then add the flour mixture, in 3 parts, stirring well after each addition. Finally, add the caramel and chocolate chips.
Pour 1/3 of the mixture in to the 8x8 pan and the remainder in to the other pan. Spread evenly.

 About 15 minutes into baking, take the pans out of the oven and sprinkle with sea salt. You don't want it to cook in completely but you want the blondies to be sticky enough that the salt stays put.

Return pans to the oven until a toothpick comes out just clean. Make sure not to overcook, better to take them out a touch too early and have them a little extra gooey than to overbake them into a brick.
 In a microwave safe bowl, take the rest of the chocolate chips and heat in 30 second segments, stirring between each reset. When completely smooth and evenly melted, remove and spread over top of the blondies.

Let cool until chocolate has become solid. Cut into 1.5" sqaures.

As a caution- If you plan to refrigerate these, make sure you have ample time to let them soften again. The caramel could be too hard for your teeth.


  1. Thanks a lot for sharing your recipes to us.I will try this one at home for it looks like yummy plus it's good for the health.


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    1. Sorry, I am just seeing this now! Thank you for visiting the blog! Happy Dishing!