Caramel Swirled Brown Butter Chocolate Chunk Blondies

These caramel swirled brown butter chocolate chunk blondies are a little over the top, but that's what makes them so so good! Brown butter and a touch of rye flour give these blondies depth of flavor, while the homemade caramel and chocolate chunks make them rich and decadent.

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 16 blondies

Calories: 258 kcal per serving

Ingredients

180 grams - all-purpose flour
50 grams - rye flour
1 tsp - baking powder
½ tsp - salt
170 grams - unsalted butter
308 grams - light brown sugar
2 - eggs
2 teaspoons - vanilla extract
4 ounces - semi-sweet chocolate
caramel
100 grams - granulated sugar
¼ tsp - salt
⅛ tsp - cream of tartar
15 grams - water
42 grams - unsalted butter
57 grams - heavy cream
1 tsp - vanilla extract

Instructions

In a medium-sized pot, combine the sugar, salt, cream of tartar, and water. Cook over medium-high heat, swirling the pan often so the sugar melts evenly. Once it comes to a boil, reduce the heat to medium. When the color turns a medium amber, remove from heat and add butter one cube at a time, swirling with each addition. Then, pour in the heavy cream and vanilla and stir until completely smooth.
Allow the caramel to cool for a few minutes before transferring to a glass jar. Place in the fridge until ready to use.
Preheat the oven to 350 degrees F. Grease a 9x9 inch square pan and line with parchment paper.
Start by making the brown butter. Heat the butter over medium heat in a sauce pan for several minutes, swirling to even out the color. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color. Transfer to a bowl and allow to cool as you prepare the other ingredients.
In a medium bowl, whisk together the flours, baking powder, and salt. Set aside.
In a separate bowl, mix together the brown sugar and brown butter until fully combined. Then, mix in the eggs and vanilla.
Fold the dry ingredients into the wet until just combined. Then, fold in the chocolate chunks.
Press the dough into the prepared pan, smoothing it out to make as even as possible.
Drizzle a small amount of caramel on top of the blondie dough and use a tooth pick to swirl it.
Bake the blondies for 30-35 minutes. Allow to cool completely before cutting.

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