Salted Caramel Blondies

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). Line an 18x18cm baking tin with parchment paper.

   Tip: Use a silicone mat for easier cleanup.

2. 2

   In a medium saucepan, melt the butter and sugars over low heat, stirring occasionally.

   Tip: Avoid burning the sugar by not leaving it unattended.

3. 3

   Remove the saucepan from the heat and stir in the salted caramel sauce until well combined.

   Tip: If the sauce is too thick, reheat it briefly.

4. 4

   Let the mixture cool slightly, then stir in the eggs one at a time, followed by the flour, baking powder, and milk.

   Tip: Make sure the eggs are fully incorporated before adding the dry ingredients.

5. 5

   Stir in the vanilla extract and nuts until just combined.

   Tip: Avoid overmixing, which can lead to tough blondies.

6. 6

   Pour the batter into the prepared baking tin and smooth the top.

   Tip: Use a spatula to create a smooth, even surface.

7. 7

   Bake for 25 minutes, then remove from the oven and let cool in the tin for 10 minutes.

   Tip: Don't overbake, as the blondies will continue to cook once removed from the oven.

8. 8

   Transfer the blondies to a wire rack to cool completely.

   Tip: If desired, sprinkle with flaky sea salt before serving.

9. 9

   Cut into squares and serve.

   Tip: Store in an airtight container to maintain freshness.