Prepare to embark on a culinary journey that will transform your dessert game forever! These aren't just ordinary blondies - they're a decadent symphony of rich muscovado sugar, nutty brown butter, and luxurious caramel that will make your taste buds dance with pure delight. Imagine biting into a perfectly golden, chewy treat that combines the warmth of toasted nuts, the depth of caramel, and a richness that can only come from carefully browned butter. Whether you're a baking enthusiast or a dessert lover looking for your next obsession, these blondies are about to become your new favorite indulgence.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 16 blondies
Ingredients
- 1 cup unsalted butter
- 1 cup muscovado sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped nuts (walnuts or pecans)
- Caramel sauce for drizzling
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large saucepan, melt the unsalted butter over medium heat. Cook the butter, stirring occasionally, until it turns a light golden brown and develops a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the brown muscovado sugar and granulated sugar with the browned butter. Whisk thoroughly until the mixture is smooth and well incorporated.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, mixing until the mixture is completely smooth and glossy.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Fold in the chopped nuts, distributing them evenly throughout the batter.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula and smoothing the top.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool in the pan for 10-15 minutes. Then, using the parchment paper overhang, lift the blondies out and transfer to a wire rack to cool completely.
- Once cooled, drizzle generously with caramel sauce, creating an attractive pattern across the surface.
- Cut into 16 equal squares, ensuring clean, precise cuts with a sharp knife.
- Serve at room temperature, optionally garnishing with additional chopped nuts or a sprinkle of sea salt for enhanced flavor contrast.
Tips
- Brown Butter Magic: Take your time when browning the butter - those nutty, caramel-like notes are crucial to the depth of flavor. Watch it carefully to prevent burning.
- Sugar Selection: Muscovado sugar is key to the rich, molasses-like taste. Don't substitute with regular brown sugar if possible.
- Mixing Technique: Be gentle when folding in dry ingredients to keep the blondies tender. Overmixing can lead to tough, dense bars.
- Oven Accuracy: Use an oven thermometer to ensure precise temperature. Blondies can quickly go from perfectly golden to overdone.
- Cooling is Crucial: Allow blondies to cool completely before cutting for clean, neat squares.
- Caramel Drizzle Tip: Warm your caramel sauce slightly for the most beautiful and smooth drizzling effect.
- Storage Hack: These blondies actually taste even better the next day, so don't hesitate to make them in advance!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 4g
Fat: 19g
Saturated Fat: 10g
Cholesterol: 65mg
