Caramel Swirl Blondies Recipes

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BEST EVER SALTED CARAMEL BLONDIES



Best Ever Salted Caramel Blondies image

These Salted Caramel Blondies truly are the best ever. Not only do they taste amazing, but the recipe is incredibly easy (no need to soften butter or use a stand mixer). I've yet to meet someone that didn't like them!

Provided by Emily Bruno

Categories     Desserts

Time 40m

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cups light brown sugar,, packed
12 tbsp unsalted butter,, melted and cooled
2 large eggs
1 1/2 tsps vanilla extract
1/2 cup white chocolate chips
1/2 cup caramel bits (or 12 unwrapped caramel squares)
2 tbsp heavy cream
flaky sea salt for topping

Steps:

  • Preheat oven to 350 degrees. Prepare a parchment paper sling (see notes) for a 13x9 baking pan and spray with non-stick baking spray.
  • Whisk flour, baking powder, and salt together in a bowl.
  • In a medium bowl, whisk sugar and melted butter together until fully combined. Whisk in the eggs and vanilla.
  • Using a rubber spatula, gently fold in the flour mixture.
  • Once the mixture is fully combined, fold in the white chocolate chips and set aside.
  • Add the caramel bits and heavy cream to a microwave safe bowl. Microwave at 50% power in 30 second increments, stirring after each time, until smooth and fully combined. Allow the caramel mixture to cool slightly- not so much that it becomes thick and hard, but you don't want it piping hot either.
  • While the caramel is cooling, scrape the batter into the prepared pan and smooth the top.
  • After the caramel has cooled slightly, carefully drizzle it over the batter. Use a knife to create a marbled swirl by running the knife in the opposite direction of the drizzle. (If you drizzled the caramel horizontally, use the knife to make vertical strokes.)
  • Bake until the top is shiny and cracked slightly, it should feel slightly firm to the touch (not jiggly), about 30-35 minutes, rotating the pan halfway through baking.
  • Immediately after removing from the oven, top with flaky sea salt. (Just a generous pinch across the top.)
  • Let the blondies cool in the baking pan for 10 minutes. Remove the blondies from the baking pan and cool completely on a wire rack before cutting into bars.

Nutrition Facts : Calories 335 calories, ServingSize 12 bars

CARAMEL SWIRL BLONDIES



Caramel Swirl Blondies image

Have a blonde moment with these delicious Caramel Swirl Blondies. Melted caramels are swirled through blonde brownie batter for scrumptious bar cookies. Blondes do have more fun-if they've just made a batch of these!

Provided by My Food and Family

Categories     Recipes

Time 58m

Yield 24 servings

Number Of Ingredients 11

1-1/2 cups packed brown sugar
1/2 cup butter or margarine, melted
2 eggs
2 tsp. vanilla
1 cup chopped walnuts
2 oz. BAKER'S Semi-Sweet Chocolate, chopped
1-1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 pkg. (11 oz.) KRAFT Caramels
3 Tbsp. milk

Steps:

  • Heat oven to 350°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine sugar, butter, eggs, vanilla, nuts and chocolate in large bowl. Mix flour, baking powder and salt. Add to sugar mixture; mix well. Reserve 1 cup batter for later use; spread remaining batter onto bottom of prepared pan.
  • Bake 15 min. or until firm. Microwave caramels and milk in microwaveable bowl on HIGH 2 to 2-1/2 min. or until caramels are completely melted, stirring after each minute. Pour over baked layer in pan; spread to within 1/2 inch of edges.
  • Spoon reserved batter over caramel layer; swirl gently with knife. Bake 15 to 18 min. or until center is set. Cool completely. Use foil handles to remove dessert from pan before cutting into bars to serve.

Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

CREAM CHEESE SWIRL BLONDIES



Cream Cheese Swirl Blondies image

Velvety, delicately tart cream cheese blends well with cakey, sugary blondie batter. The resulting bars are remarkably rich and highly habit-forming.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 9 large or 16 small squares

Number Of Ingredients 9

11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature, plus more for pan
1 2/3 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 cup packed light-brown sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
6 ounces cream cheese, room temperature
1/4 cup sugar

Steps:

  • Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang. Butter lining (excluding overhang); set pan aside.
  • Whisk together 1 2/3 cups flour, the baking powder, and salt in a medium bowl, and set aside.
  • Put 9 tablespoons butter and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add 2 eggs and 1 teaspoon vanilla; mix until combined. Reduce speed to low. Add flour mixture, mix, scraping down sides of bowl, until well combined. Transfer to a large bowl.
  • Put cream cheese, granulated sugar, remaining 2 tablespoons butter, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla into the clean bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until just smooth.
  • Pour half the blondie batter into prepared pan, and spread evenly with an offset spatula. Spoon two-thirds of cream-cheese mixture on top, and spread evenly. Drop dollops of remaining batter on top (spacing about 1 inch apart), and spread. Top with dollops of remaining cream-cheese mixture, about 1 inch apart.
  • Gently swirl cream cheese mixture into batter with a butter knife, running the knife lengthwise and crosswise through layers. Bake until golden brown and a cake tester inserted into center comes out with a few crumbs but is not wet, 45 to 47 minutes. Let cool completely on a wire rack before cutting into squares. Blondies can be stored between layers of parchment in an airtight container at room temperature up to 2 days.

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