These salted caramel blondies are the perfect combo of sweet, salty and chewy. And as if that wasn't reason enough to make these your favourite new go-to-dessert, all you need to whip up a batch is six basic pantry ingredients and a half-hour of free time!
- ½ cup Gay Lea salted butter
- 1 cup packed dark brown sugar
- 1 egg
- 2 tbsp bourbon or whiskey
- ¼ tsp kosher salt
- 1 cup flour
- Fleur de sel, for topping
- Preheat oven to 350F. Lightly butter an 8 square baking pan, and line with parchment paper.
- In a small saucepan set over medium-high heat, melt the butter. Cook until it gets a sweet, nutty smell and starts to turn golden brown, about 7-10 minutes (watch it carefully to ensure it doesn't burn). Remove from heat immediately, and set aside to cool for 5 minutes.
- Stir the brown sugar into the cooled butter in the saucepan, mixing well until combined. Add the egg, bourbon and salt, and continue stirring until smooth. Stir in the flour, mixing until there aren’t any floury streaks remaining.
- Scrape the batter into the prepared pan, and smooth out into an even layer. Sprinkle the top with a generous pinch or two of fleur de sel.
- Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the middle comes out with a moist crumb. Cool then cut into 16 squares.
You can substitute the fleur de sel for any other large-flake salt, like Maldon or kosher salt. If you can't find any of these, simply omit the salt altogether... just don't use regular table salt here!
- Category: Dessert