Caramel Blondies

Brown Butter Blondies with Salted Bourbon Caramel and Candied Pecans

     Such a long name. I could've just stuck with 'caramel blondies', but that doesn't really accurately represent all that's goin' on here.

     I don't mean to build these up too much, or toot my own horn, but these bars are probably my favorite blondies I've ever had. I don't know about the blondies you've had, but the majority of blondies/cookie bars that I've eaten, no matter how good the name is (funfetti cake batter rainbow bars, thick and chewy white chocolate butter pecan blondies, etc.) they always leave me disappointed. They're somehow always bland. I don't understand how that's possible. They have all of the same ingredients as a chocolate chip cookie, which are, albeit a little basic, always delicious.

     Anyhow, these don't have that problem! The brown butter blondie all by itself would be good, but the salted bourbon caramel makes it so much better. It tastes like a denser version of sticky toffee pudding! And the pecans just add some texture so it's not just a chewy gooey mess. Although chewy and gooey would certainly be acceptable if you don't like nuts.

     The recipe is fairly simple, the hardest part being the caramel. You could use a store bought caramel, but I can't guarantee the results. I'm a serial caramel/fudge burner though, so if I can do it, you can too!

Salted Bourbon Caramel

• 1 cup sugar
• Scant 1/2 cup crème brulee coffee creamer (or heavy cream)
• 2 T bourbon
• 1/2 tsp course salt

1. Simmer sugar and 1/4 cup water on medium heat, swirling pan for about 15 minutes or until a deep amber color is reached. (Not too deep I learned the hard way)
2. Remove from heat and slowly add cream while stirring.
3. Add the bourbon and salt a place back onto the heat for another minute while stirring.
4. Transfer to a heat-safe dish or bottle and let cool.

     For the brown butter, you'll just melt 13 tablespoons of butter over medium heat. It will get really bubbly and frothy right before the solids start to brown, so it makes it hard to see when it's ready. I like to just swirl it around to try and see through, and you can also use your nose to tell when it's ready. It'll smell slightly nutty. It'll only take about 3 minutes, watch it closely!

     Now for the actual recipe:

Brown Butter Blondies with Salted Bourbon Caramel and Candied Pecans

• 13 T browned butter
• 1 cup brown sugar
• 1/2 cup sugar
• 1 1/2 tsp vanilla extract
• 2 eggs
• 2 cups + 2 T flour
• 1/2 tsp salt
• Salted Bourbon Caramel
• 1/2 cup candied pecans

1. Preheat oven to 325 degrees F. Spray a 9x13 pan with cooking spray. (Line with parchment paper to be extra safe)
2. Mix room temp browned butter, both sugars, and vanilla until incorporated.
3. Add eggs, one at a time.
4. Add the flour and salt, mix just until incorporated.
5. Gently mix in 1/4 cup of the candied pecans.
6. Press the dough into the prepared baking pan, then sprinkle the remaining 1/4 cup pecans evenly over the top.
7. Drizzle the caramel in a thick zig-zag pattern over the top, then drag a knife or spatula through in the opposite direction to spread it out a bit. You should end up using about half of the caramel. Save the rest for extra drizzling after it bakes or as an ice cream topping. :)
8. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and allow it to cool completely.