Last week, I decided to make a blondie version. A butterscotch blondie version. A salted caramel butterscotch version. (Are you tired of me saying version?)
Just like caramel brownies, these blondies are ooey, gooey, sticky, and sweet. Rich, but not so rich that you can't eat a few in one sitting. You'll want more than one.
You bake the blondies part-way, then add on toasted pecans and butterscotch chips.
Then comes the melted caramel and a sprinkling of fleur de sel. Oh baby.
Next, more of the blondie batter dolloped right on top.
I love the way the caramel makes pretty lava flow patterns in the blondies...like this half-and-half-one:
...or this bow-tie:
For those of you with an aversion to using a boxed cake mix, please avert your eyes.
Salted Caramel Butterscotch Blondies
1/2 cup chopped pecans
1 bag Kraft caramel bits
2/3 cup evaporated milk, divided
3/4 cup salted butter, melted
1 box butter cake mix
1 cup butterscotch chips
fleur de sel or other fine sea salt
Preheat oven to 350.
Place the chopped pecans in a skillet over medium heat. Toast, tossing frequently, for about 5 minutes or until fragrant. Remove from the pan and set aside.
Over low heat, melt the caramel bits with 1/3 cup evaporated milk. Set aside.
In a bowl, stir together the cake mix, remaining 1/3 cup evaporated milk, and melted butter. Use an offset spatula to spread 1/2 of the batter in an ungreased 9x13" pan. Bake for 6-8 minutes.
Take the pan out of the oven and sprinkle with the butterscotch chips and toasted pecans. Pour the melted caramel evenly over the top. Sprinkle with a few pinches fine sea salt.
Dollop the remaining batter on top. You'll see some of the caramel peeking through.
Bake for 15-20 minutes more, until done. Do not overbake, caramel brownies are meant to be ooey gooey. :)
Cool on a wire rack before cutting.
