Caramel Canvas Blondies
 
 
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.
Yield: 24 bars
Ingredients
  • 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
Instructions
  1. Heat oven to 325F (170 C). Grease a 9x13-inch (22x33 cm) baking pan with baking spray and line with parchment paper. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salts. Set aside.
  3. 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.
  4. 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.
  5. Cut into bars. Store any leftovers in an airtight container for up to 5 days.
Notes
Recipe from Midwest Made
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/02/caramel-canvas-bars.html