Maybe these are the reason blondes have more fun? Blondies have to be one of our favorite deserts ever and this recipe we found on Tessa Arias’ blog called ‘Handle the Heat’. It’s officially a staple recipe for us and we are mind blown. These are extra special because the middle layer is chewy caramel pecan. TO DIE FOR. We adore re-heating these and serving them hot with some vanilla ice-cream. However, you really have to let me them cool completely before cutting the squares. The caramel layer can get super hard once cooled so dip a sharp knife in hot water between cuts if you want perfect squares. We extra enjoyed the crunchy corner pieces….SO GOOD!!!
2 sticks of unsalted butter, melted
2 cups (400 grams) dark brown sugar
2 large eggs plus 1 egg yolk
1 tablespoon molasses
1 teaspoon vanilla
1/4 teaspoon fine salt
2 cups (254 grams) all-purpose flour
25 soft caramel candies, unwrapped (200 grams) - We used Mackintosh chews
3 tablespoons heavy cream
1 cup pecans, chopped
Preheat the oven to 350°F. Line an 8 by 8-inch pan with foil or parchment. Spray with nonstick cooking spray. OR spread butter all over the pan (ours was non stick and this worked well).
In a large bowl combine the melted butter and sugar with a rubber spatula. We melted our butter using a metal bowl over a pot of boiling water. Add the eggs, egg yolk, molasses, and vanilla and stir until combined. Stir in the salt and flour.
Pour half the batter into the prepared pan. Bake for 15 minutes, or until the top begins to set. Keep oven at 350°F. Meanwhile, combine the cream and caramel candies and put them in a metal or glass bowl over some boiling water to start melting them into a liquid sauce. Start doing this when there are about 8 minutes left on your timer for the blondies in the oven. If you want to use a microwave then do it in small 15-20 second bursts, stirring between, until the mixture is melted and smooth. Stir in the pecans.
Pour the caramel over the middle of the bottom baked blondie layer. Use a spatula to make sure it gets to the edges. Pour the remaining batter over the caramel layer is completely covered.
Return to the 350°F oven and bake for another 25-30 minutes, or until golden brown and set. Leave them to cool for at least 45 minutes.