Rich and gooey caramel canvas blondies made with a base of brown butter and brown sugar to lend a luscious butterscotch flavor. These are the perfect blank canvas for all of your favorite cookie mix-ins, though here we used chocolate chips and pecans.
OF COURSE I had to go and have an accidental flu exposure the exact most inopportune week of all time!!!!
Maybe I mentioned this, but my SIL is getting married this weekend. We are all in the wedding, Remy included (get ready for some majorly cute flower girl pictures), and so the flu is really just not going to work for us.
Not. At. All.
If you’re wondering whether I went and got myself an emergent tamiflu prescription for prophylaxis…..yes. Yes I did.
Not proud of it, but it was clearly necessary. Mostly for my peace of mind.
Normally I’m really not alarmist at all and generally trust my immune system to do it’s thang, but on Wednesday a patient literally coughed directly into my face. Then proceeded to have 24 hours of nonstop high fevers, so yesterday I casually mentioned to the primary team, hey maybe you should do a flu swab instead of, like, CT scanning the patient’s ENTIRE BODY.
Lo and behold, influenza A positive.
Not going to lie, I felt a little bit vindicated. But also: Oy oy oy oy oy oy oy.
So now I’m basically driving myself crazy over-analyzing every little sniffle, tickle in my throat, shiver…anything that could possibly be a harbinger of flu symptoms to come.
That tamiflu had better work it’s magic, is all I have to say.
The only thing bringing me solace right now is looking at pictures of these caramel canvas blondies and thinking of all the variations I’m planning on making, hey maybe even this weekend?
The wedding is on Sunday, so I have all of Saturday to stress bake my flu fears away.
One blondie at a time.
These blondies get their caramel/butterscotch flavor from the combination of brown butter and LOTS of brown sugar. I don’t know how, but the combination of the two is sultry and oh so delicious.
The “canvas” part of the name refers to the fact that these are basically a blank canvas for any and all mix-ins you want to put in them. I chose to go with a classic chocolate chip and pecan but you do you and use your favorite chocolate/nut/dried fruit combo. Or just go without any mix-ins if you’re not feeling it. They’ll still be absolutely fabulous.
- 3 cups (384 g) all purpose flour
- 2¼ tsp baking powder
- 1 tsp flaky sea salt
- ½ tsp fine sea salt
- 2 cups + 2 tbsp (480 g) packed dark brown sugar
- 3 large eggs, cold
- 1 large egg yolk, cold
- 1 tbsp vanilla extract
- 1½ cups (339 g) unsalted butter, browned and cooled to room temperature
- 1 cup chocolate chips
- 1 cup chopped pecans
- Heat oven to 325F (170 C). Grease a 9x13-inch (22x33 cm) baking pan with baking spray and line with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salts. Set aside.
- In a large bowl, whisk together the brown sugar, eggs, egg yolk, and vanilla until whipped slightly and lighter in color, about 1 minute. Whisk in the cooled brown butter until combined. Pour the flour mixture into the wet ingredients and fold together until no flour streaks can be seen. Add in the chocolate chips and pecans. Stir until just combined.
- Pour the batter into the prepared pan in an even layer. Bake until slightly glossy with a wrinkled exterior, about 40 minutes. Allow to cool completely on a wire rack.
- Cut into bars. Store any leftovers in an airtight container for up to 5 days.