Blondie with salted caramel
Votes: 1
Time: 4 hours.
Complexity: easily
Quantity: 24 cakes
Complexity: easily
Quantity: 24 cakes
Nutritional value per serving:
Calories 307, total fat 16 G., saturated fats 10 G., proteins 3 G., carbohydrates 39 G., fiber 1 G., cholesterol 64 mg, sodium 169 mg, sugar 24 G.
Calories 307, total fat 16 G., saturated fats 10 G., proteins 3 G., carbohydrates 39 G., fiber 1 G., cholesterol 64 mg, sodium 169 mg, sugar 24 G.
If you're looking for a soft, moist cake with a crispy exterior, filled with wonderful caramel flavor, this recipe won't disappoint! The dark brown sugar and heavy cream sauce added to the batter gives the blondie a fantastic caramel flavor, and for a more intense flavor, you can add a little Scotch tape. The finishing touch and highlight of this cake are the sea salt flakes. Sprinkle them over the blondie while it's still hot and let it cool completely. Salted caramel lovers will love this dessert.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g + 2 tbsp unsalted butter + extra for greasing pans
- 1 and 3/4 cups dark brown sugar
- 1/3 cup heavy cream
- 1 tbsp. scotch tape (optional)
- 1 tbsp vanilla extract
- 2 large eggs
- 2.5 cups premium flour
- 1/4 teaspoon of baking soda
- 1/4 teaspoon fine salt
- Salt flakes, for sprinkling
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Cooking the dish according to the recipe:
- Preheat oven to 175°C and line a 22x32cm baking dish with foil, leaving a 5cm overhang on all sides; grease the foil with butter.
- Combine 2 tablespoons butter, 1/4 cup brown sugar, and heavy cream in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Continue cooking, stirring frequently, until slightly thickened, 3 to 4 minutes.
- Remove from heat and stir in Scotch and 1 teaspoon vanilla extract; set aside to cool.
- In a large saucepan, melt the remaining 220g butter; let cool slightly. Whisk in the remaining 1.5 cups brown sugar, eggs, and the remaining 2 teaspoons vanilla extract, then add the flour, baking soda, and fine salt.
- Pour the batter into the prepared pan and drizzle with the caramel sauce. Gently fold the sauce into the batter with a knife. Bake until a toothpick inserted into the center comes out clean, 30-35 minutes.
- Sprinkle with flaky salt and let cool completely in the pan. Pull the foil overhangs and remove the blondies from the pan. Cut into pieces.
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