Hot Fudge and Salted Caramel Blondies
These Hot Fudge and Salted Caramel Blondies are decadently gooey with the perfect balance of sweet and salty in every bite.
Servings: 9 servings
Ingredients
- 1 cup unsalted butter melted
- 1 large egg
- 1 cup light brown sugar packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- pinch salt optional, to taste
- 1/3 cup 10-Minute Homemade Hot Fudge about
- 1/3 cup Homemade Salted Caramel Sauce about
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease your 8x8 inch baking pan or line it with parchment paper for easy removal.
Making the Batter
- In a mixing bowl, whisk together the melted butter, brown sugar, egg, and vanilla extract until smooth and fully combined.
- Sift the all-purpose flour and salt (if using) into the wet mixture. Gently fold them in with a spatula until just combined, being careful not to overmix.
Layering and Baking
- Pour half of the blondie batter into the prepared pan and spread it evenly. Spoon dollops of 10-Minute Homemade Hot Fudge and Homemade Salted Caramel Sauce over this first layer. Use a knife or skewer to gently swirl the sauces into the batter.
- Spread the remaining blondie batter over the swirled layer. Again, add spoonfuls of hot fudge and salted caramel on top and swirl lightly.
- Bake in your preheated oven for 25-30 minutes or until the edges are golden and a toothpick inserted into the center comes out with just a few moist crumbs clinging.
- Allow your Hot Fudge and Salted Caramel Blondies to cool completely in the pan on a cooling rack. Once cooled, slice into squares and enjoy.
Equipment
- 8x8-inch baking pan
- Mixing Bowl
- Whisk or wooden spoon
- Measuring Cups and Spoons
- Spatula
- Cooling Rack
Notes
- Use melted butter for a denser, fudgier blondie texture.
- Swirling the hot fudge and caramel instead of mixing keeps the blondies visually stunning.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.