Butterscotch Caramel Blondies

Makes about 12 bars

From David Lebovitz
who adapted it from Claire Ptak


FOR THE CARAMEL
150g (3/4 cup) granulated sugar

FOR THE BLONDIE BATTER
250g (1 cup plus 1 tbsp) unsalted butter
2 large eggs, at room temperature
300g (1 3/4 cups, packed) light brown sugar
1 1/2 tsp vanilla extract
240g (1 3/4 cups) all-purpose flour
1 1/4 tsp baking powder
1 tsp kosher or flaky sea salt
125g (4 1/2 oz) chopped good-quality dark chocolate

MAKE THE CARAMEL
In a wide saucepan, melt granulated sugar. Stir occasionally to allow the to sugar melt evenly. When it reaches a deep amber brown, pour caramel onto a greased baking sheet or silicone mat. Immediately tilt the sheet so the caramel spreads thinly across the surface. After it cools completely, break into shards.

MAKE THE BLONDIES
Preheat oven to 325ºF (160ºC). Butter a 9″ by 13″ (30 by 20cm) baking dish and line bottom with parchment paper.

Melt the butter in microwave or in a small pot over the stove. Set aside and let cool slightly.

Whisk eggs, sugar, and vanilla together in a large bowl until smooth. Gradually whisk in the cooled melted butter.

In a separate bowl, whisk flour, baking powder, and salt. Gradually add the dry mixture into the egg mixture with a spatula until combined. Add chocolate pieces and mix until just combined.

Pour batter into prepared pan and smooth the surface. Scatter caramel shards on top. Bake until center has just set, but still soft, about 30 minutes. In this case, it is better to underbake than overbake.

Let cool in the pan. Cut into squares. They taste better the second day.

Store in an airtight container at room temperature for up to four days, or freeze.