RECIPE | Caramel Blondies

November 3, 2017

This yummy treat by Mitchell Moore at Campbell's Bakery is the perfect crowd-pleaser for your next fall gathering!

 

 

Blondies

 

1 C light brown sugar

1 C dark brown sugar

2 C all purpose flour
2 T baking powder

1/2 t salt
1 C melted butter
2 eggs

 

Combine all five dry ingredients in a large bowl. Stir to combine well. Add melted butter and continue stirring with a wooden spoon. It will be difficult at first. Add the two eggs and stir until they are incorporated completely. Pour mixture into a well greased 9” x 13” pan and bake at 350° for 15 to 20 minutes until it is set in the middle. It should not jiggle. Top with caramel sauce and slice when cool.

 

Caramel Icing


1 1⁄2 sticks of butter
1 lb dark brown sugar

1/2 t vanilla
1/2 t salt
1/2 C heavy cream

10 oz powdered sugar

 

Melt one stick of butter on the stove over low heat. Add dark brown sugar to the melted butter. Stir to combine. Continue cooking on medium until sugar bubbles around the sides. Remove from heat. Add salt, vanilla and heavy cream. Stir well to thoroughly combine. Continue cooking on medium stirring often until bubbles begin to form again. Meanwhile in a mixer with a paddle attachment, add powdered sugar. Pour melted sugar mixture into mixer with powdered sugar and mix on medium for 5 minutes. When bowl is cool enough to touch add remaining butter in pats with machine running.

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