Rye Blondies with Caramel
A chewy cookie bar topped with swirls of homemade salted caramel and bits of bittersweet chocolate, with the perfect amount of chewiness. The rye flour is optional but delicious!
Make the brown butter, cool to room temperature.
Make the homemade salted caramel using butter, sugar, heavy cream and salt.
Store bought salted caramel works well too!
Preheat the oven to 350 F. Line a square baking pan with parchment paper.
In a small bowl whisk together the rye flour, baking soda and salt.
In a seperate bowl, whisk together the cooled browned butter and brown sugar until smooth. Whisk in eggs and vanilla extract one at a time, until smooth and well combined.
Stir in the dry ingredients to the wet. Fold in chopped chocolate pieces.
Evenly spoon scoops of batter into the prepared 9x9 pan. Swirl in the caramel sauce.
Bake at 350 F for 25-32 minutes. Look for set edges, slighly pulled from the edges of the pan and a golden brown top.
Cool in pan for 30 minutes. Remove the cookies from the pan using the overhang. Serve with more salted caramel.
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