Caramel Overload Blondies

Caramel Overload Blondies - made March 17, 2013 from Something Swanky

This recipe was initially going to be my homage to an Easter dessert.  The original recipe from Something Swanky called for using the Cadbury caramel eggs in the blondie.  I love those caramel eggs (not the Cadbudy creme eggs that try to make it look like you're eating an egg-looking sugary thing inside a chocolate shell but the caramel-filled chocolate eggs).  But every time I looked at them covetously at Target, they're pricey for a pack of 3, considering (insert snobbery here) they're "grocery store chocolate".  And I needed 24 of them.  Fortunately, I had those Cadbury caramel-filled milk chocolates from my last trip to London.  I conveniently ignore how much those things cost me at Heathrow duty-free because, hey, they taste better.  But really, you can use any caramel-filled chocolate you wish for this recipe, including Rolos, Milky Way Caramels, Caramellos, etc.

For added caramel goodness, I did succumb to grocery store chocolate and added chopped up Milky Way caramels on top during the last 5 minutes of baking.  You can never have too much caramel, I say.  These were freaking to die for.  I probably could've baked them a few minutes longer than I did although the toothpick did come out clean when I tested it.  If you want your blondies a bit more cakey, bake them longer.  If you want them gooey-chewy (like me, myself and I), don't overbake them.  If this had had chocolate in the batter, it would've been like fudge.  As it is, it was like chocolate-less fudge in texture. Ecstasy.

2 1/8 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, softened
1 cup light brown sugar
½ cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
2 dozen mini caramel Cadbury Eggs (rolos or caramellos or Milky Way caramels would work too)

1. Mix all of the ingredients, except for the mini cadbury eggs, in a stand mixer with a paddle attachment.
2. Add 1 dozen of the Caramel Cadbury Eggs into the dough.
3. Press the dough into a greased or lined 9×9 pan.
4. “Squish” each of the remaining 1 dozen Caramel Cadbury Eggs and press them into the dough.
5. Bake at 350º for 40-45 minutes or until a toothpick comes out clean. Let cool completely before cutting and serving.