The Violet Butterscotch Blondie
/250 g (1 cup plus 1 tablespoon) unsalted butter, plus more for greasing the pan
2 eggs
300 g ( 1 3/4 cups) light brown sugar
1 1/2 teaspoons vanilla extract
240 g (1 3/4 cups) all-purpose flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons kosher salt
125 g (4 1/2 ounces) milk chocolate, broken into small pieces
75 g (2 1/2 ounces) caramel shards
Directions: Preheat the oven to 160 °C / 320 °F (140 °C / 285 °F convection). Butter a 30 by 20-cm (12 by 8-inch) baking pan and line with parchment paper.
Gently melt the butter in a small, heavy-bottomed pan and set aside to cool slightly.
In a large bowl, whisk together the eggs, sugar, and vanilla until frothy, then whisk in the melted butter.
In a separate bowl, whisk together the flour, baking powder, and salt, and add to the egg and butter mixture along with the milk chocolate pieces. Mix until just combined.
Pour the mixture into your prepared baking pan and smooth the top with an icing spatula or rubber spatula. Sprinkle the caramel shards over the top and bake for 30 minutes. The center should be puffed and set but still a little gooey.
Leave to cool completely in the pan, then cut into 12 thick but smallish pieces. These keep well for up to 3 days in an airtight container.
Comment: Delectable.-From The Violet Bakery Cookbook. If you don't feel like making the caramel shards yourself, substitute with any caramel candy, like Werther's Originals.
