½package (approx. 5 ounces) caramel-centered chocolates, frozensuch as Hershey's, Dove, or Rolos
Instructions
Preheat oven to 350°F. Coat an 8 by 8-inch baking pan with butter or non-stick cooking spray. Unwrap frozen caramel chocolate candies and roughly chop.
In a large bowl, mix together melted butter and brown sugar. Beat in egg and vanilla until well incorporated. Blend in flour and salt until just blended. Fold in half of the chocolate chips and all of the chopped caramel chocolates.
Scrape batter into prepared pan, smooth the top, and sprinkle with the remaining ¼ cup chocolate chips. Bake for 20 to 25 minutes or until center is set.
Remove pan to a wire rack and cut once cooled.
Notes
I typically double this recipe, bake it in a 9 by 13-inch pan, and start checking for doneness at 25 to 30 minutes (it may take even a bit longer). It seems to me that the center ends up a bit softer when I bake it in a larger pan, which we like. However, if you prefer a firmer center but still want to double the recipe, just divide your batter between two 8 by 8-inch pans instead.
These are very dense, moist blondies that may look a tad underdone when you pull them out of the oven, but they will continue to firm up as they cool. After you bake them the first time, you'll have a better sense of how long to bake them in order to achieve your desired level of doneness.