Best Blackberry Blondies With Caramel Icing Recipes

BEST EVER SALTED CARAMEL BLONDIES

Steps:

• Preheat oven to 350 degrees. Prepare a parchment paper sling (see notes) for a 13x9 baking pan and spray with non-stick baking spray.
• Whisk flour, baking powder, and salt together in a bowl.
• In a medium bowl, whisk sugar and melted butter together until fully combined. Whisk in the eggs and vanilla.
• Using a rubber spatula, gently fold in the flour mixture.
• Once the mixture is fully combined, fold in the white chocolate chips and set aside.
• Add the caramel bits and heavy cream to a microwave safe bowl. Microwave at 50% power in 30 second increments, stirring after each time, until smooth and fully combined. Allow the caramel mixture to cool slightly- not so much that it becomes thick and hard, but you don't want it piping hot either.
• While the caramel is cooling, scrape the batter into the prepared pan and smooth the top.
• After the caramel has cooled slightly, carefully drizzle it over the batter. Use a knife to create a marbled swirl by running the knife in the opposite direction of the drizzle. (If you drizzled the caramel horizontally, use the knife to make vertical strokes.)
• Bake until the top is shiny and cracked slightly, it should feel slightly firm to the touch (not jiggly), about 30-35 minutes, rotating the pan halfway through baking.
• Immediately after removing from the oven, top with flaky sea salt. (Just a generous pinch across the top.)
• Let the blondies cool in the baking pan for 10 minutes. Remove the blondies from the baking pan and cool completely on a wire rack before cutting into bars.

BLACKBERRY BLONDIES WITH CARAMEL ICING

Steps:

• Preheat oven to 350°F
• Sift together flour, baking powder and salt. Set aside.
• In a large bowl combine butter, egg, and sugar until well blended.
• Stir in syrup and flour mixture.
• Add nuts and spread 1/2 dough into 9 inch square pan.
• Mix blackberry jam with lemon rind and lemon juice.
• Drop jam mixture in six places over the dough. Carefully spread the remaining dough on top. With a knife, swirl through the dough in two directions, making a ribbon design.
• Bake for 30 minutes, or until toothpick comes out clean.
• Frost with caramel icing after cooling.
• Heat butter in saucepan until it is a light brown color.
• Remove from heat.
• Add syrup, cream and sugar to the saucepan.
• Mix and frost blondies.