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Gathering the right ingredients is key to making these Caramel Pecan Blondies. Here’s what you need: - 1 cup unsalted butter, melted - 1 ½ cups light brown sugar, packed - 2 large eggs, at room temperature - 2 teaspoons pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - 1 teaspoon fine sea salt - 1 cup pecans, chopped (lightly toasted for enhanced flavor) - ½ cup caramel sauce (store-bought or homemade) - Flaky sea salt for topping Each ingredient plays a role in creating the perfect blondie. The butter gives richness, while brown sugar adds a lovely caramel flavor. Eggs help bind everything and make it soft. Vanilla lifts the taste, and flour gives structure. Baking powder and baking soda create lift, making the blondies light. The sea salt enhances the flavors, while pecans add crunch. Caramel sauce brings sweetness and gooeyness. Finally, a sprinkle of flaky sea salt on top creates a sweet and salty finish. With these ingredients, you will create blondies that are chewy, gooey, and utterly delicious. Each bite will melt in your mouth and leave you wanting more. First, preheat your oven to 350°F (175°C). While the oven heats up, take a 9x13-inch baking pan. Line it with parchment paper. Let some of the paper hang over the edges. This helps lift the blondies out later. In a large bowl, combine melted butter and packed light brown sugar. Mix until it looks smooth. Next, add two large eggs, one at a time. Whisk well after each egg. Then, pour in the pure vanilla extract. Mix until everything blends well. In another bowl, whisk together all-purpose flour, baking powder, baking soda, and fine sea salt. This separates the dry ingredients from the wet ones. Now, stir the dry mix into the wet mix. Do this gently. Mix until just combined to keep the blondies tender. Then, fold in the chopped pecans. Make sure they spread evenly throughout the batter. Pour half of the blondie batter into your prepared pan. Spread it out evenly. Drizzle half of the caramel sauce over this layer. Use a knife to swirl the caramel into the batter. Next, add the rest of the blondie batter on top. Smooth it out again. Drizzle the remaining caramel sauce and swirl it for decoration. Before baking, sprinkle a light pinch of flaky sea salt on top. This adds a sweet and salty touch. Bake in your preheated oven for 25 to 30 minutes. To check if they're done, insert a toothpick into the center. It should come out with a few moist crumbs, not wet batter. To ensure your blondies stay soft and moist, avoid overmixing the batter. Mixing too much makes them dense. Use room temperature eggs. They mix better and help create a smooth batter. Lightly toast the pecans before adding them. This brings out their rich flavor and adds depth. You can also experiment with adding chocolate chips. They melt into the blondies and give a nice contrast to the caramel. Check for doneness with a toothpick. Insert it into the center; it should come out with a few moist crumbs. For perfect texture, let them cool in the pan for about 15 minutes. Then, lift them out using the parchment paper. This helps them cool evenly and keeps them from becoming too soft. {{image_4}} You can change the flavor of your blondies in fun ways. Try making chocolate caramel pecan blondies. Just add chocolate chips to the batter. The rich chocolate mixes well with the sweet caramel. You will love this twist! If you want a nut-free option, use chocolate or butterscotch chips instead of pecans. This makes the blondies safe for people with nut allergies. Plus, the sweet chips add a nice texture and flavor. For those who need a gluten-free version, swap the all-purpose flour for almond flour. This will keep your blondies soft and tasty. Make sure to check that your caramel sauce is gluten-free too. You can also make vegan caramel pecan blondies. Use flax eggs instead of regular eggs. Combine one tablespoon of flaxseed meal with three tablespoons of water for each egg. This makes a great substitute. Use a plant-based butter for the recipe and ensure the caramel sauce is vegan. These blondies are great on their own, but you can make them even better. Serve them warm with a scoop of vanilla ice cream. The cold ice cream melts into the warm blondie. It creates a delightful mix of flavors and textures. You can also drizzle extra caramel sauce on top before serving. A sprinkle of flaky sea salt adds a nice touch. Get creative with toppings like whipped cream or crushed nuts for added flair. Enjoy these treats in many ways! To keep your caramel pecan blondies fresh, place them in an airtight container. This helps avoid dryness and preserves their gooey texture. If you layer them, separate each layer with parchment paper. This prevents sticking and keeps them intact. The blondies stay tasty for about a week at room temperature. You can also store them in the fridge for a longer shelf life. They should stay good for up to two weeks when chilled. To freeze your blondies, first cool them completely. Once cool, cut them into squares. Wrap each square tightly in plastic wrap. Then, place them in a freezer-safe bag or container. This helps maintain their flavor and texture. When you're ready to enjoy them, take out the desired amount and let them thaw at room temperature for a few hours. For best results, reheat them in the oven for a few minutes. This will help restore their soft, chewy texture. You can use granulated sugar if you need a substitute for brown sugar. This will change the flavor slightly, making it less rich. You can also use coconut sugar, which has a similar taste. Both options will work, but the texture may vary a bit. To make your blondies chewier, try adding an extra egg yolk. This helps add moisture. You can also mix the batter less. Overmixing can lead to dry blondies, so stir just until everything combines. Yes, you can use other nuts if you want. Walnuts, almonds, or pecans all work well. Each nut adds its own flavor. Just make sure to chop them up so they mix into the batter nicely. Caramel pecan blondies last about 4 to 5 days at room temperature. Store them in an airtight container to keep them fresh. If you want to keep them longer, you can freeze them. They stay good in the freezer for up to 3 months. You learned how to make Caramel Pecan Blondies, from ingredients to storage tips. Remember, use room temperature eggs for moisture and avoid overmixing. Feel free to try new flavors or textures based on the variations provided. These blondies can be a treat for any occasion, especially when served warm with ice cream. With proper storage, they can last for days. Enjoy baking, and share these treats with friends and family! Your kitchen adventures just got sweeter.

Caramel Pecan Blondies

Indulge in the rich flavors of Caramel Pecan Blondies with this simple and delicious recipe! Perfectly chewy and topped with flaky sea salt, these blondies are a sweet treat that everyone will love. Follow our easy step-by-step instructions to bake a batch that’s perfect for any occasion. Click through to explore how to make these delightful treats and bring smiles to your family and friends!
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Ingredients
  

1 cup unsalted butter, melted

1 ½ cups light brown sugar, packed

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon fine sea salt

1 cup pecans, chopped (lightly toasted for enhanced flavor)

½ cup caramel sauce (store-bought or homemade)

Flaky sea salt for topping

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x13-inch baking pan by lining it with parchment paper, allowing some excess to hang over the edges for easy lifting later.

    In a large mixing bowl, combine the melted butter with the packed light brown sugar. Whisk together until the mixture is smooth and fully blended.

      Add the eggs to the butter-sugar mixture one by one, whisking well after each addition. Follow with the vanilla extract, mixing until fully integrated.

        In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to keep the blondies tender.

          Carefully fold in the chopped pecans, distributing them evenly throughout the batter.

            Pour half of the blondie batter into the prepared baking pan, spreading it out into an even layer. Drizzle half of the caramel sauce over this layer, and use a knife to gently swirl the caramel into the batter for a marbled effect.

              Spoon the remaining blondie batter over the first layer, smoothing it out evenly. Drizzle the remaining caramel sauce on top and create another gentle swirl with a knife for decoration.

                Finish by sprinkling a light pinch of flaky sea salt over the surface to enhance the flavor with a sweet and salty contrast.

                  Bake in the preheated oven for 25-30 minutes. The blondies are done when a toothpick inserted into the center comes out with a few moist crumbs; they should not be wet.

                    Allow the blondies to cool in the pan for approximately 15 minutes. Use the overhanging parchment paper to gently lift them out and transfer them to a wire rack for complete cooling. Once cooled, cut into generous squares.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 16 squares

                        - Serving Suggestions: Enjoy these gooey blondies warm or at room temperature. For an indulgent touch, serve them with a scoop of vanilla ice cream or a drizzle of extra caramel sauce on top!