Caramel Chocolate Blondies

A few months back I was given a sample of Cacao Barry’s Zéphyr chocolate. Think caramelized white chocolate with deep, rich flavours. It was to die for! Sweet but not cloyingly so, and filled with nice rich toasted notes. Really good! I was also tasked with developing a recipe that called for it. I didn’t want to make a fancy composed dessert because a) that’s so not my style of baking, and b) I wanted something super approachable, much like my chocolate chip cookies. Enter the blondie! Everyone loves a good brownie, though people will argue cakey vs fudgy, but the blondie is often overlooked. I love blondies because they’re basically just massive cookies, and who doesn’t love a good cookie?!

As with my chocolate chip cookies I ask you to brown the butter, it’s definitely a worthwhile step. And always, always toast your nuts before you use them. Doesn’t matter the recipe I will ALWAYS toast the nuts before proceeding, whether they call for it or not. It’s amps up their flavour and keeps them a bit crunchier through the final bake.

While originally designed to make use of the specialized chocolate (available at Maison Cookware & Bakeware in Nanaimo, and other specialty bake shops) I imagine it would work well with white chocolate chips, or some high quality milk chocolate. And if you really don’t want to add any chocolate, or don’t have any on hand, I recommend you up the nuts a bit and add just a tablespoon or two of lemon juice when you add the vanilla (trust me!)

I know we are all practicing our social distancing, so running out for new or special ingredients isn’t a priority, but if you happen to have the items you on hand, or find yourself at a grocery store grab what you need and do yourself a favour and bake a little Isolation Snack. We all deserve a little TLC right now.

Zéphyr Caramel Chocolate Blondies (a RageBake Original)

2/3 C / 155g unsalted butter
1 2/3 C / 235g all-purpose flour
1 tsp / 4 g baking powder
3/4 tsp / 7g kosher salt
1 C / 220g packed dark brown sugar
1/2 C / 100g granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
1/2 C / 60g pecans
1 C / 150g Zéphyr Caramel Chocolate Wafers (sub: white or milk chocolate)
Flaky sea salt

1. Spread pecans on a baking sheet and toast in a 325F oven for 8-10 minutes. Remove from pan and allow to cool. Chop finely.

2. Cook butter in a medium saucepan over medium heat, stirring often, until it foams and then browns, 5-8 minutes. Immediately scrape into the bowl of a stand mixer fitted with a paddle attachment and let cool to room temperature.

3. Meanwhile, in a medium bowl combine the flour, baking powder, and kosher salt. Set aside.

4. Add brown sugar and granulated sugar to the browned butter. Beat on medium speed until incorporated, about 1 minute. Add eggs and vanilla, continue to beat on medium speed until mixture lightens and begins to thicken, about 30 seconds. Reduce mixer to low; add dry ingredients and beat just to combine. Mix in the Zéphyr caramel wafers and the toasted pecans.

5. Pour into a greased and parchment lined 9”x9” baking pan, spread to the corners. Sprinkle with flaky sea salt.

6. Bake on middle rack in a 325F oven for 35mins, until toothpick inserted in middle comes out with just a few moist crumbs.

7. Cool in pan for 15 minutes before using parchment sling to lift out, cut into squares.

Stay safe! Wash your hands!

We are all in this together so comment below or tag me in a post to show me
what you’ve been baking while in isolation!

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