Source: Emily from Sugar Plum
Browned Butter Caramel Blondies
1 cup all-purpose flour
1/2 teaspoon salt (scant)
1/4 teaspoon baking soda
8 tablespoons unsalted butter
3/4 cup Kraft caramel bits
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg, plus 2 yolks
2 teaspoons vanilla extract
1/2 cup diced pecans, toasted*
1/3 cup white chocolate chips
Preheat oven to 375 degrees F. Line an 8x8-inch square baking dish with foil, and coat with non-stick cooking spray.
In a medium-sized bowl, sift together flour, salt, and baking soda.
In a medium saucepan, melt butter over medium heat. Continue to cook, stirring frequently, until light golden brown and fragrant. (Mine probably took around 8 minutes)
Stir in caramel bits until melted.
In a large bowl, using an electric mixer on high speed, beat sugars, eggs, and vanilla, for 3 minutes. Reduce mixer speed to low and beat in melted butter-caramel mixture, gradually, and beat an additional 1 minute. Add flour and mix until just combined. Stir in toasted pecans and white chocolate chips.
Scrape batter into prepared pan, evenly, and smooth the surface.
Bake at 375 degrees F, for 30-32 minutes, until golden brown in color, and a toothpick inserted comes out clean. Plunge dish in a larger dish filled with ice water for 30 minutes. When dish is cooled off, chill in freezer or refrigerator for easier slicing.
*I toasted my pecans in the microwave
Yield: 12 blondies