Mr. M invited me to his family’s get together Saturday night and Miss M and I had a wonderful time. She had so much fun because there were 5 other kids there, three of which were close to her age so they ran amok all evening. The main event for dinner was roast turkey and I brought these Chef Michael Smith blondies for dessert. They were a hit and it was Charlotte that called them cookie dough bars, which is a pretty good description so I’m adopting it! Chef Michael’s original recipe calls for caramel or candy bits but he suggests you throw in whatever candies and nuts that you want. (M&M’s, Skor bits, chopped chocolate bars, etc.) I threw them all in the batter, cuz that’s how I roll! 😉 I’ve made Mark Bittman’s blondies before but I think these are better. Using half white sugar, plus the additional vanilla give them a slightly more complex flavour. They have this yummy crackly top and an ooey gooey centre which puts them over the top. Next time I will definitely add some chopped hazelnuts to offset the sweetness a little. That being said, I still ate two that night and two again for breakfast the next morning. *blush*
Caramel Chip Blondies
1 cup (250 mL) of butter,at room temperature
1 cup (250 mL) of brown sugar
1 cup (250 mL) of white sugar
1 tablespoon (15 mL) of pure vanilla extract
2 cups (500 mL) of all-purpose flour
2 cups (500 mL) of caramel chips or your favorite candy bits, divided in half
Preheat your oven to 350°F (180°C). Turn on your convection fan if you have one.
Line a 13- × 9-inch (3.5 L) cake pan with parchment paper, extending the paper over the long sides to act as handles.
Lightly spray the paper with cooking spray.
Toss the butter into the bowl of your stand mixer. Measure in the brown and white sugar.
Beat on high speed until thick and smooth, scraping down the sides now and then.
Add the eggs and vanilla, then beat until thick and creamy.
Add the flour.
Stir on low speed just until combined. Too much mixing will toughen the bars.
Stir in half the caramel chips.
With a lightly oiled spatula, carefully spread the batter into the cake pan, smoothing the top. Sprinkle evenly with the remaining chips.
Bake until firm, lightly browned and aromatic, 30 to 40 minutes.
Cool completely in the pan.
Using the paper handles, carefully lift the blondies from the pan.
Cut as you wish, serve and share!