Take on this twist on a traditional blondie with chocolate caramel and sea salt. Great for any party, holiday, or late night snack!
1 cup Flour
1/8 tsp. Salt
1/8 tsp. Baking soda
1/2 tsp. Baking powder
1/2 cup Butter, melted
1 cup Light brown sugar, tightly packed
2 tsp. Vanilla
1 Egg, lightly beaten
1/4 cup Robert Rothschild Farm Chocolate Caramel & Sea Salt Dessert Topping* +additional to use as topping
Preheat oven for 350° F.
Lightly butter an 8x8 pan.
In a bowl, mix flour, salt, baking soda, and baking powder together. Set aside.
Melt butter in small pot on oven or glass measuring cup in the microwave.
In a separate bowl, whisk melted butter and light brown sugar.
Add egg, vanilla, and Chocolate Caramel & Sea Salt Dessert Topping* and whisk.
Fold in dry flour mixture.
Pour into pan and spread evenly.
Bake for 25 - 30 minutes or until toothpick tester comes out clean.
Let cool for a few minutes and drizzle extra Chocolate Caramel & Sea Salt Dessert Topping* to finish. Cut into desired portions and serve.
Optional: Add your favorite chopped nuts to give this recipe an extra crunch!