Salty Caramelized White Chocolate Blondies
Makes 16 blondies
  • 6 tablespoons (84 grams) unsalted butter, melted and cooled
  • 1 cup (200 grams) firmly packed light brown sugar
  • 1 large egg (50 grams)
  • 2 teaspoons (8 grams) vanilla extract
  • 1 cup (125 grams) all-purpose flour
  • 1⁄4 teaspoon kosher salt
  • 1⁄4 teaspoon ground cinnamon
  • 4 ounces (115 grams)
  • Caramelized White Chocolate (recipe follows), coarsely chopped
  • 3⁄4 cup (85 grams) coarsely chopped toasted walnuts
  • 1⁄2 teaspoon (1.5 grams) flaked sea salt
  1. Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper, letting excess extend over sides of pan. Butter and flour pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat melted butter and brown sugar at medium speed until combined. Add egg and vanilla, beating until creamy and smooth, about 2 minutes.
  3. In a medium bowl, stir together flour, salt, and cinnamon. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Fold in Caramelized White Chocolate and toasted walnuts. Spoon batter into prepared pan.
  4. Bake until lightly browned and just barely set, 20 to 22 minutes, sprinkling with flaked salt halfway through baking. Let cool for at least 1 hour. Using excess parchment as handles, remove from pan, and cut into squares. Store in an airtight container at room temperature for up to 4 days.
Recipe by Bake from Scratch at