Some days you just need to Eat The Damn Cookie.
Am I right? You know I am.
It’s been a crazy month and this week I had a sudden craving for blondies.
With salted caramel and strawberries.
Aromatically, that makes for a match made in blondie heaven. Strawberry and caramel go together like … well, strawberry and caramel! Simply amazing.
There is nothing restrained about these blondies. They are a full on, no holds barred, decadent sugar and butter extravaganza. Very rich, full of nutty browned butter, dark brown sugar, and that caramel, and incredibly gooey in the middle.
They make a great dessert. Don’t tell anyone you are making these because you will not want to share them 😂😇
I hope you enjoy them.
These blondies are far from being the chewy delights you might be used to. Of course, the edges have that lovely chewy texture of a traditional blondie. But swirling some salted caramel through the batter will result in what are the most oooey gooey blondies ever to grace this green earth.
How much caramel you add will determine the balance of ooey gooey to chewy! I added a whopping 65 grams (2.32 oz) of salted caramel, making these dark and seriously gooey. Use less for a more balanced texture, or to taste. I've included a link to my salted caramel recipe in the ingredients.
You can omit both the strawberries and caramel and substitute whatever you like. The base blondie recipe is highly adaptable to whatever you love to add. Do not skip the step for browning the butter. It takes these blondies to the next level.
They keep for several days, stored in an airtight container.
115 grams / 4 oz unsalted butter
185 grams / 6.6 oz dark brown sugar
60 grams / 2.14 oz whole egg
4 grams / 1 teaspoon almond extract (or vanilla)
125 grams / 4.5 oz plain flour
1/8 teaspoon salt
70 grams / 2.5 oz strawberries, hulled and diced
Salted Caramel q.b.
Preheat the oven to 180C / 350F.
Grease and line an 18 to 20cm square brownie or cake tin with non-stick baking paper and set aside.
Weigh and set out all your ingredients before starting.
Brown the butter in a small saucepan until it is golden and gives off a nutty aroma. Set the butter aside to cool.
In a mixing bowl, beat together the cooled butter and sugar until incorporated.
Add the egg and almond (or vanilla) extract, and beat until smooth.
Fold or stir in the flour and salt.
Lastly, fold though the strawberries.
Transfer the blondie batter to the prepared tin and level it out.
Drizzle on some salted caramel and swirl or cut it through the batter with a sharp paring knife or a skewer.
Bake for 20 to 25 minutes until the edges are set.
If not using the salted caramel, you can check that the centre of the blondies is set but not cooked through. This will ensure that the result is fudgy chewy (or ooey gooey if using the caramel).
Remove from the oven and let cool on a wire rack.
Cut into nine squares and serve.