Salted Caramel Swirl Blondie Bars The Ultimate Pin on Cookies Brownies Bars

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9x9 inch metal baking pan with parchment paper, ensuring an overhang on two sides for easy removal.
2. Make the Salted Caramel: Combine the ¾ cup granulated sugar and 2 tablespoons of water in a heavy-bottomed saucepan. Heat without stirring until the sugar dissolves, then boil until the mixture reaches a deep amber color (like an old penny). Remove from heat and carefully whisk in the warmed heavy cream (be cautious, it will bubble violently). Whisk in the 4 tablespoons of cubed butter and ½ teaspoon of flaky sea salt. Set aside to cool slightly.
3. In a large bowl, beat the softened butter, brown sugar, and the remaining ½ cup of granulated sugar until light and fluffy, about 3 minutes.
4. Beat in the eggs one at a time, followed by the vanilla extract, ensuring full incorporation after each addition.
5. In a separate bowl, whisk together the flour, baking powder, and ½ teaspoon of fine sea salt.
6. Gradually add the dry ingredients to the wet mixture. Mix just until combined—do not overmix to ensure a chewy texture.
7. Press about two-thirds (2/3) of the dough evenly into the prepared pan base.
8. Pour the slightly cooled salted caramel evenly over the base layer of dough.
9. Crumble the remaining one-third (1/3) of the dough randomly over the caramel layer. Sprinkle the top lightly with an extra pinch of flaky sea salt.
10. Bake for 35–40 minutes. The edges should be golden brown, and the centre should look just set, not liquid.
11. Let the bars cool completely in the pan on a wire rack for a minimum of 2 hours. This cooling time is essential for clean slicing. Once fully cooled, use the parchment handles to lift them out and slice into 16 bars.