Caramel Pecan Chocolate Chip Blondies

$- 1 ½ cups all-purpose flour - ½ teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup unsalted butter, melted - 1 cup brown sugar, packed - ½ cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 1 cup chocolate chips - 1 cup pecans, chopped - ½ cup caramel sauce (store-bought or homemade) If you want to skip nuts, try using sunflower seeds or pumpkin seeds. For a dairy-free version, you can use coconut oil in place of butter. If you're looking for sugar substitutes, consider using coconut sugar or a sugar alternative like erythritol. - Preheat your oven to 350°F (175°C). - Grease and line an 8x8 inch baking dish with parchment paper. This helps with easy removal later. - In a medium bowl, whisk together 1 ½ cups of flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set this aside for later. - In a large bowl, combine ½ cup melted unsalted butter, 1 cup packed brown sugar, and ½ cup granulated sugar. Mix until it is smooth. - Add in 2 large eggs, one at a time. Mix well after each egg. Then, stir in 2 teaspoons of vanilla extract until it is fully mixed. - Gradually add the dry mixture to the wet mixture. Mix until just combined. Be careful not to overmix. - Fold in 1 cup of chocolate chips and 1 cup of chopped pecans until they are evenly spread throughout the batter. - Pour half of your batter into the prepared baking dish. Spread it evenly. - Drizzle half of the ½ cup caramel sauce over this layer. - Spoon the remaining batter over the caramel and gently spread it out to cover. - Drizzle the rest of the caramel sauce on top. Use a knife to swirl it slightly into the batter. This adds a nice marbled look. - Bake for 25-30 minutes. Check with a toothpick. It should come out clean or with a few moist crumbs. - Let the blondies cool in the pan for about 15 minutes. Then, lift them out using the parchment paper. Let them cool completely on a wire rack before cutting into squares. How can you tell if blondies are done baking? Look for a golden top. Insert a toothpick in the center. If it comes out clean or with a few moist crumbs, your blondies are ready. Overbaking can make them dry, so keep an eye on them. How can you avoid overmixing? Mix the dry and wet ingredients just until combined. If you see dry flour spots, that's okay. Overmixing can lead to tough blondies. Gentle folding helps keep them soft and chewy. How should you present the blondies? Serve them on a wooden board. Drizzle extra caramel sauce over the top. A sprinkle of sea salt adds a nice touch. This makes your dessert look fancy and inviting. What drinks pair well with blondies? Pair them with vanilla ice cream for a classic treat. A glass of cold milk or coffee also works well. These drinks balance the sweetness and add to the enjoyment. What toppings can enhance the flavor? Try adding a sprinkle of chopped nuts on top. You can also use mini chocolate chips or sea salt. These toppings add texture and a burst of flavor. How do you use fresh ingredients for garnish? Use fresh berries or mint leaves. They add color and a fresh taste. Just a few pieces on the plate can make a big difference in presentation. {{image_2}} You can make these blondies even more fun! Try adding different nuts or types of chocolate. Swap pecans for walnuts or almonds for a new taste. You can also use dark chocolate chips or white chocolate for a twist. Add spices too! A sprinkle of cinnamon gives warmth. Sea salt on top adds a nice contrast to the sweetness. It makes each bite even better. Want to make these blondies gluten-free? Use a 1:1 gluten-free flour blend instead of all-purpose flour. This keeps the texture just right. If you need a vegan option, replace eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. Use coconut oil in place of butter. These swaps keep the blondies moist and tasty. To keep your caramel pecan chocolate chip blondies fresh, store them in an airtight container. Place a piece of parchment paper between layers to prevent sticking. Blondies stay fresh at room temperature for up to four days. If your kitchen is warm, use the fridge for better preservation. Just note that cold blondies may lose some of their softness. You can freeze blondies for later enjoyment. First, let them cool completely. Then, cut them into squares. Wrap each square in plastic wrap and place them in a freezer-safe bag. They can last in the freezer for up to three months. When you want to enjoy them, take out the desired amount. Thaw at room temperature for about an hour. For a warm treat, pop them in the oven at 350°F for about 10 minutes. This will bring back their gooey goodness! How do I make homemade caramel sauce? To make homemade caramel sauce, you need sugar, butter, and cream. Start by heating 1 cup of sugar in a pan over medium heat. Stir it until it melts and turns golden brown. Then, mix in 6 tablespoons of butter until melted. Finally, slowly add ½ cup of heavy cream while stirring. Let it cool before using. Can I use a different pan size? Yes, you can use a different pan size for your blondies. If you use a larger pan, the blondies will bake faster. If you use a smaller pan, they will be thicker and take longer to bake. Just keep an eye on them while baking. What’s the difference between blondies and brownies? Blondies and brownies both have a rich, sweet flavor. However, blondies use brown sugar and no cocoa powder, giving them a butterscotch taste. Brownies have chocolate, making them more chocolatey and fudgy. What should I do if my blondies are too dry? If your blondies turn out too dry, try adding more fat. You can melt a bit more butter and mix it in. Also, avoid overbaking. Check them a couple of minutes earlier than the recipe states. How can I make my blondies chewier? To make your blondies chewier, use more brown sugar and less granulated sugar. Brown sugar has more moisture, which helps create that chewy texture. You can also slightly underbake them for a softer center. In this blog post, we covered how to create delicious blondies from scratch. You learned the key ingredients and how to make them shine. Remember to consider ingredient swaps for your needs and explore variations for fun flavors. Proper storage and freezing tips will keep your treats fresh. Whether you enjoy them plain or dressed up, blondies are versatile and easy to make. With these tips, you can bake with confidence every time. Enjoy creating your perfect batch!$

Caramel Pecan Chocolate Chip Blondies

Indulge in the ultimate caramel pecan chocolate chip blondies recipe that's a treat for your taste buds! These deliciously gooey squares combine buttery goodness with rich chocolate, crunchy pecans, and a sweet caramel swirl. Perfect for any occasion, they’re easy to make in just 45 minutes! Click through now to discover the full recipe and elevate your baking game with these heavenly blondies!

Print Recipe Pin Recipe

Ingredients

1 ½ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, melted

1 cup brown sugar, packed

½ cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cup chocolate chips

1 cup pecans, chopped

½ cup caramel sauce (store-bought or homemade)

Instructions

Preheat the oven to 350°F (175°C). Grease and line an 8x8 inch baking dish with parchment paper, allowing some overhang for easy removal later.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until smooth and well combined.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until fully incorporated.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Fold in the chocolate chips and chopped pecans until evenly distributed throughout the batter.

Pour half of the batter into the prepared baking dish and spread it evenly. Drizzle half of the caramel sauce over the batter.

Spoon the remaining batter over the caramel layer and gently spread it to cover. Drizzle the rest of the caramel sauce on top and use a knife to swirl it slightly into the batter for a marbled effect.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Allow the blondies to cool in the pan for about 15 minutes, then lift them out using the parchment paper. Let them cool completely on a wire rack before cutting into squares.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 16 squares

- Presentation Tips: Serve the blondies on a wooden board, drizzled with extra caramel sauce and topped with a sprinkle of sea salt for added flavor and elegance.