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salted caramel rye blondies

salted caramel rye blondies

a delicious rye cookie bar topped with swirls of homemade salted caramel. packed with perfectly balanced flavor- earthy rye, sweet and salty caramel, bits of bittersweet chocolate, with the perfect amount of chewiness.
4.80 from 5 votes
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Prep Time 20 minutes
Cook Time 25 minutes
cooling time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American

Equipment

  • medium sauce pan
  • 9X9 square or round baking pan
  • parchment paper

Ingredients
  

  • 2 c (200g) classic medium rye flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 10 tbsp unsalted butter, browned (reduced down to 113g)
  • 1 ¼ c (250g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 3 oz. (90g) 65-70% chocolate, coarsely chopped sub (½ c) semi sweet or bitter sweet chocolate chips
  • ¼ c homemade or store bought salted caramel sauce
  • 2 tsp flaky salt for topping, optional

Instructions
 

  • To make the brown butter, melt 10 tablespoon unsalted butter in a medium sauce pan over low-medium heat. Once the butter starts to foam, stir frequently with a whisk. The foam will increase, then subside while brown bits form at the bottom of the pan. The butter will smell nutty. Once this happens, remove the butter from the heat. Pour into a heat proof bowl and cool to room temperature.
    If making homemade caramel, do this step now. See blog post section for notes.
  • Preheat the oven to 350 F. Line a square baking pan with parchment paper, leaving 1-2" overhang on two sides. This helps remove the blondies after baking.
  • Whisk together the rye flour, baking soda and salt. Set aside.
  • In a seperate bowl, whisk together the cooled browned butter and brown sugar until smooth and no lumps of sugar remain. Whisk in eggs one at a time, until smooth and well combined. Whisk in vanilla extract until smooth and well combined.
    Stir in flour ½ at a time. Stir until most of the flour has been incorporated. A few flour streaks is totally fine!! Fold in chopped chocolate pieces (or chips). These bars will rise slightly, but are meant to be chewy! Don't overmix, but don't worry too much about how much you've mixed.
  • Evenly spoon scoops of batter into the prepared pan. Using an offset spatula, mini spatula or spoon, press the batter evenly into the corners and sides. Smooth the top as needed.
    Drizzle caramel sauce in swirled lines across the top of the smoothed batter. Using a toothpick or end of a knife, drag through the caramel ribbons to create the swrils. Alternatively, drop 5-6 spoonfuls around the batter and swirl!
  • Bake at 350 F for 25-32 minutes. This is a big range for a reason. If using non- convection baking or a non metal baking pan, the times will vary. Look for set edges, slighly pulled from the edges of the pan and a golden brown top. A few moist crumbs is perfect. Start checking around minute 25.
    Mine were done (with a slighlty underbaked center) at around 27-28 miniutes using convection and a light metal 9X9 square pan.
    Cool in pan for 30 minutes. Gently loosen the non lined edges from the pan using a butter knife. Lift the blondies from the pan using the overhang. Cool an additional 15-20 minutes before slicing for the cleanest cut.
Keyword easy cookie bars, fall cookie bars, rye blondie bars, salted caramel cookie bars
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