This recipe for Salted Caramel & Dark Chocolate Blondies is rich and indulgent! It’s a recipe you won’t soon forget and you’ll be making again and again!
Let me just start by saying I’m sorry for the lack of words this post is about to have. I haven’t been feeling well and need to make this quick, so I’m hoping the step – by-step photos speak for themselves. What I will say is that this recipe is one of my crowning glories! It is unbelievably good! I will warn you – these are rich, but the salted caramel takes away from the sweetness of the Blondie and the dark chocolate balances it out perfectly! If you tried making these topped with milk chocolate, they would be over the top sweet and you’d be hard pressed to be able to get through more than a couple of bites.
These really are amazing and the perfect example of why I’ll never be overly thin! Enjoy!
I use a silicone pan for this recipe because I find it’s the easiest way to remove it from the pan. With a silicone pan, you just pop it out in one piece and there’s no sticking or breaking. You can get one like mine here. If you don’t have one, you can try a foil pan or using baking paper to line a pan, but I haven’t tried these methods and can’t guarantee you won’t run into trouble! Just keep in mind, if you use a silicone pan that isn’t fitted with any sort of frame (which will be floppy when you hold it), make sure to put it on top of a cookie sheet before filling it to keep it stable and to avoid disaster when moving them in and out of the oven.
Source : errenskitchen
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