Blondies with swirl coffee caramel sauce

     
       I bake to make people smile. These blondies are very easy to make and bring smiles to the faces of everyone that tastes them.  

        To make these extra special I swirl some coffee caramel on top of the batter before I place the pan in the oven.  The smell is incredible! It is very difficult to wait long enough to let them cool down, but be patient the wait is worth it. 



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Ingredients:

1 stick unsalted butter at room temperature
2 large eggs, lightly beaten
1 1/4 cups packed light brown sugar
1 teaspoon molasses
2 teaspoon pure vanilla extract

1 1/4 cups unbleached all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup semisweet chocolate chips

1/4 cup homemade coffee caramel sauce (refer to the caramel sauce post)

Preheat the oven to 350°F
8 x 8 cake pan

Lining a cake pan

Grease the bottom and sides of the pan and line with parchment paper. Place another coat of melted butter over the parchment paper  then dust with flour.  Tap out the excess then set aside.

       
In a medium bowl with a rubber spatula blend the butter and sugar. Add the eggs, molasses and vanilla, mix until  combined. 

In a small bowl add the flour, salt and baking soda then mix until combined. Sift the flour mixture into the butter mixture and  fold  gently until no trace of the dry ingredients remains. Fold in the chocolate chips.


Spread the batter evenly in the prepared baking pan. Swirl the coffee caramel sauce over the batter.


Bake for 22 minutes or until a toothpick inserted in the center of the pan comes out with just a few crumbs.

Remove from the oven and cool on a wire rack until it has cooled completely, about an 1 hour. Cut into small portions just before serving.

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