Oh the aromas coming from the oven are delectable as these Chocolate Swirl Caramel Blondies are baking and then they fill your whole house with the unmistakable scent of chocolate and caramel. Watch out, you won’t be able to stop with just one!
The swirls may sound complicated but they are really simple. Just spoon two parallel lines of the melted chocolate on top of the batter then use a small knife or mini offset spatula to gently drag the chocolate into the surrounding batter. You will be making a bunch of connected S’s, all along the parallel lines, blending the two together.
The Artist was in the kitchen as I was making these blondies and while they were baking kept commenting on how good they smelled. When they came out of the oven he said, “those look mighty tasty!” and I have to agree.
They are a beautiful golden brown with a luscious chocolate swirl down the middle. Stunning and just as delicious as they look. Present these at a dinner party and I guarantee there will be plenty of oooh’s and ahhh’s around the table!
The edges are cakier and the center pieces are fudgier – the best of both worlds. The photos are of the gluten-free version I baked. A regular wheat-based batter may stand up to the weight of the chocolate better and give you thicker center slices. If you make these with regular flour, I’d love to hear your results!
These Chocolate Swirl Caramel Blondies were a hit with The Artist and me and I hope they are in your home too.
Have a wonderful Chocolate Monday and week ahead. I’ll be back tomorrow with the next edition of Progressive Eats!
- 2 cups (240g) all-purpose flour or gluten-free flour blend
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher or fine sea salt
- 1/2 tsp xanthan gum, only if using gluten-free flour
- 6 oz semisweet or bittersweet chocolate chips
- 1 tsp coconut oil, optional
- 1-3/4 sticks (198g; 14 tbsp) butter, melted
- 1-1/2 cups (300g) firmly packed brown sugar
- 1 tsp vanilla paste or pure extract
- 2 eggs, at room temperature
- Butter a 10x10-inch square or 8x12-inch (2 qt) rectangular baking pan. Preheat the oven to 350°F.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Place the chocolate chips in a microwave-safe bowl with the coconut oil and heat in 20-second increments, stirring after each heating, until mostly melted. Remove from the microwave and whisk until completely melted and smooth. Keep warm.
- Place a saucepan with 1-inch of water in it over medium heat. Bring the water to a simmer, set the bowl of your stand mixer over the saucepan, and melt the butter. Transfer the bowl to your mixer and add the brown sugar and vanilla. Beat until smooth. Add the eggs, one at a time, beating just until incorporated before adding the next egg. Mix until creamy. Add half the dry ingredients, mixing until incorporated, and add remaining dry ingredients, again mixing just until blended and smooth. Pour into the prepared baking pan.
- Reheat the melted chocolate to soften it again if needed and scoop it on top of the batter in two parallel lines. Using a small knife or mini offset spatula, swirl the chocolate into the batter - don't over swirl or you'll wind up with brownies!
- Bake for 25 to 30 minutes until golden brown and pulling away from the sides of the pan. Place the pan on a wire rack and let cool thoroughly before cutting.
- Yield: about 10 to 12 servings
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