Get ready to experience a mind-blowing dessert that will make your taste buds dance with pure delight! These Salted Caramel Pecan Blondies are not just another ordinary dessert – they're a decadent journey of rich, buttery goodness swirled with luscious caramel and topped with a tantalizing sprinkle of sea salt. Imagine biting into a perfectly golden, chewy blondie that combines the ultimate balance of sweet and salty, with crunchy pecans adding a delightful texture that will have you craving more with every single bite!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 blondies
Ingredients
- 1 cup unsalted butter, melted
- 2 cups brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup pecans, chopped
- 1/2 cup caramel sauce
- Sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal of the blondies.
- In a large mixing bowl, combine 1 cup of melted unsalted butter and 2 cups of brown sugar. Whisk together until the mixture is smooth and well combined.
- Add in 2 large eggs, one at a time, whisking well after each addition. Then stir in 2 teaspoons of vanilla extract until fully incorporated.
- In a separate bowl, whisk together 2 cups of all-purpose flour, and 1/2 teaspoon of salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in 1 cup of chopped pecans, ensuring they are evenly distributed throughout the batter.
- Pour half of the blondie batter into the prepared baking pan and spread it out evenly. Drizzle 1/2 cup of caramel sauce over the batter, then spoon the remaining batter on top, spreading it gently to cover the caramel.
- Use a knife or a skewer to swirl the caramel into the batter slightly, creating a marbled effect.
- Bake in the preheated oven for 25 minutes or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Once baked, remove the blondies from the oven and let them cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- Before serving, sprinkle a pinch of sea salt on top of the cooled blondies for an added flavor contrast to the sweetness.
- Cut into 16 squares and enjoy your delicious salted caramel pecan blondies!
Tips
- Room Temperature Matters: Ensure your eggs are at room temperature for better incorporation and a smoother batter.
- Don't Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to tough, dense blondies.
- Caramel Swirl Technique: When creating the caramel swirl, use a light hand. Gentle figure-eight motions with a knife will create a beautiful marbled effect.
- Check for Doneness: The toothpick test is crucial. A few moist crumbs are perfect – you don't want to overbake these blondies.
- Cooling is Key: Allow the blondies to cool completely before cutting to ensure clean, neat squares.
- Storage Tip: Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week.
- Serving Suggestion: For an extra indulgent treat, warm the blondies slightly and serve with a scoop of vanilla ice cream.
- Pecan Prep: Toast the pecans lightly before adding to the batter to enhance their nutty flavor.
- Caramel Drizzle: Use a high-quality caramel sauce for the best flavor, or make your own for an extra special touch.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 3g
Fat: 17g
Saturated Fat: 8g
Cholesterol: 55mg
