White Chocolate Cranberry Blondies with Caramel
These chewy white chocolate cranberry blondies with caramel are all the right flavors and textures - AND they're super easy to make.
Servings: 16 servings
Ingredients
- 2 sticks unsalted butter, melted
- 1¾ cup light brown sugar (1¾ cup = 350g)
- 2 whole eggs
- 1 egg yolk
- 1½ teaspoon vanilla extract
- 2½ cups all purpose flour (2½ cups = 285g)
- 1½ teaspoon cornstarch (1½ teaspoon = 5g)
- 1 teaspoon baking powder (1 teaspoon = 3g)
- ½ teaspoon sea salt flakes (½ teaspoon = 2g)
- ¾ cup white chocolate, chopped
- 1 cup craisins (1 cup = 145g)
- 10 soft caramels (10 caramels = 70g)
Instructions
- Preheat the oven to 350°F
- Prepare a 9x13 OR 9x9 pan by lining with parchment paper or lightly grease the pan.
- Combine melted butter and brown sugar in a bowl and mix well.
- From there, add in eggs one at a time mixing well after each has been added, then add the egg yolk and stir.
- Add in vanilla extract until all ingredients are combined.
- In a separate medium sized mixing bowl whisk your dry ingredients together; flour, corn starch, baking powder and sea salt flakes. Gradually combine all dry ingredients with wet until completely mixed.
- Stir in craisins and gently fold in the white chocolate chunks.
- Spread half of the batter evenly into prepared baking pan and then add chewy caramel chunks to create a nice little middle layer. Add the remaining batter on top and spread evenly from edge to edge.
- Bake until edges begin to crisp and turn golden brown (25-30 minutes if you're using 9x13 pan 35-40 minutes for 9x9) - give them a few minutes to cool before cutting - Enjoy!
Nutrition
Serving: 1blondie