Salted Caramel Chocolate Blondies – REVIEW


So Valentines Day is fast approaching, and what could be better for your sweetheart than something sweet? My sister and I recently came across this recipe from Chatelaine Magazine – Donna Hay’s salted caramel chocolate brownie. It’s not so much a brownie as a blondie – hence the rename – but MAN is it easy. We almost always bake with fruit (pie is our jam, ZING, FRUIT JOKE) but this one caught our eye. And it’s super easy to throw together! Click through to follow making this recipe, and our thoughts!


Preheat your oven to 325F – this is going to go way quicker than you think! First mix your dry ingredients: flour, brown sugar, baking powder. I ran out of brown sugar (whoops!) so I used 1 cup brown, and 1/4 cup white sugar, which worked just fine.


Next, mix in all the wet ingredients. I threw everything right into the dry ingredient bowl; no need to mix them separately.


Pour the batter into a lined 20cm square pan and then (if I may meme for a moment) release your inner salt bae and sprinkle the sea salt on top. Toss the whole thing in the oven at 325F for 40-45 minutes – until its just firm around the edges. If you insert a toothpick into the middle, it should come out clean.


Pull it and let it cool before devouring it! It’s that easy!



Salted Caramel Chocolate Brownies
See Chatelaine’s original post for all of the ingredients and instructions – click here!
Overall, my family loved these blondies. They were sweet, but not too sweet, and that sea salt-chocolate-caramel combination was to die for!! We will definitely be making these again – and probably a double batch. 😉

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