Growing up one of our favorite Sunday desserts that my mom would make was caramel brownies. We would fight over the pieces that looked like they had the best brownie to caramel ratio. Although I still love classic caramel brownies, I wanted to switch things up with a fall version.
These blondies have brown butter and warm spices in the dough, which pairs well with the sweet and flavorful apple cider caramel. You will first press some, but not all, of the dough in the bottom of the pan, then bake for a short time to let it set. You then pour the caramel over the top, then arrange pieces of the dough over the caramel in cobblestone type pattern, which allows caramel to bubble up and peak through the the top layer of dough. The result is some ooey gooey fall goodness.
- 1 cup unsalted butter
- 2½ cups all purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cloves
- 1½ cups brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1¼ cup apple cider caramel sauce, warmed slightly but not hot (so it is pourable)
- Preheat oven to 350 degrees F. Spray a 9 x13 inch pan with non-stick cooking spray.
- In a medium saucepan, melt butter over medium heat over medium heat. Continue to cook butter over medium heat until butter browns and smells nutty. This should take a few minutes. Remove from heat and transfer to a large mixing bowl to cool slightly, making sure to get the browned bits at the bottom.
- Meanwhile, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves in a medium bowl.
- In the large mixing bowl with the cooled brown butter, add the brown sugar. Add the eggs and vanilla, stirring to mix well. Add dry ingredients and stir until just combined.
- Spoon ⅔ batter into the prepared pan, using a spoon or your hands to press down to form a single layer.
- Bake bottom layer in preheated oven for 8 minutes. Remove from the oven. Pour apple cider caramel over the top, spreading in a single layer. With remaining dough, smash small pieces in your hand, arranging on top of the caramel to form the top layer. Return to the oven and continue to bake for another 20-23 minutes, until golden brown and dough is baked through. Remove from oven and let cool.
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