Hot Fudge and Salted Caramel Blondies
I’m not really a huge ice cream person. I’d rather have the toppings.
So I skipped the ice cream and baked my two favorite ice cream toppings into bars.
They’re soft, moist, rich, and dripping with both hot fudge and salted caramel.
But we’re all so busy, and I’m all about convenience, ease, and simplicity, which is why I love these blondies.
Literally takes 5 minutes, and it’s a small batch recipe, only making about 9 bars in an 8-inch pan.
That’s nice if you’ve been eating your weight in Christmas cookies and holiday appetizers and don’t need a big batch of anything, but just need a little something to calm those pesky chocolate cravings.
Simply melt one stick of butter in a bowl in the micro, stir in an egg, brown sugar, vanilla, and flour, before swirling in the hot fudge and salted caramel.
Don’t get too carried away when you’re swirling because the hot fudge in particular spreads while baking. It’s okay to leave some fairly bare and unswirled patches because if you over-do it, the swirls will all bake together and the top will look muddy and messy. It’ll still taste great, but just won’t be quite as pretty.
Because ovens, climates, and brands of hot fudge and salted caramel vary, bake until your blondies are done. Watch your blondies, not the number on the clock, when determining doneness.
The hot fudge and caramel will be glistening, shiny, and stay wet-looking, so make sure you’re evaluating the blondies, not the toppings, if you’re doing a toothpick test.
The blondies are soft, dense, moist, and the butter and brown sugar caramelize while baking.
Between the inherent caramelization and the salted caramel swirls, there’s plenty of bold caramel flavor.
The slight saltiness in the caramel sauce cuts some of the sweetness from the hot fudge, and caramel and chocolate are such a great flavor pairing.
The chocolate rivers than run through them make me want to go river-rafting through a couple blondies.
Who needs ice cream when you’ve got the toppings.
The best part.
Hot Fudge and Salted Caramel Blondies
I'd rather have ice cream toppings than ice cream, and the blondies focus on two favorite toppings. They're fast, easy, and are made in one bowl, without a mixer. They're soft, dense, moist, and the butter and brown sugar caramelize while baking. Along with the salted caramel swirls, there's plenty of bold caramel flavor. Don't get carried away with swirling the hot fudge and caramel because they spread while baking and over-doing it causes the swirls to bake together, and the top will look muddy and messy. The hot fudge and caramel will be glistening, shiny, and stay wet-looking, so make sure you're evaluating the blondie base, not the toppings, in a toothpick test.
Yield: one 8x8 pan, 9 to 12 generous squares
Prep Time: 5 minutes
Cook Time: about 25 minutes, or until done
Total Time: about 45 minutes, for cooling
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
- Add the flour, optional salt, and stir until just combined; don't overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Evenly drizzle the hot fudge over the top.
- Evenly drizzle the salted caramel over the top.
- With the tip of a table knife, lightly swirl the hot fudge and caramel into the batter. Don't overdo the swirling because the hot fudge spreads and widens as it bakes, and if you overdo the swirling, the surface will look blackened and messy post-baking. It's okay to leave some fairly bare and unswirled patches.
- Bake for about 25 to 30 minutes, or until a toothpick inserted in the center (if you can find a bare patch to test) comes out mostly clean, or with a few moist crumbs, but no batter. The hot fudge and caramel will be glistening, shiny, and stay wet-looking, so make sure you're evaluating the blondie base, not the toppings, if you do a toothpick test. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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Do you prefer hot fudge or salted caramel? Or both!