Slow Cooker Gooey Salted Caramel Blondies
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- ½ cup unsalted butter, melted
- 1 cup packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup thick caramel sauce
- Flaky sea salt, for topping
Instructions
- In a mixing bowl, whisk the melted butter and brown sugar until smooth and combined.
- Add the egg and vanilla extract, then whisk again until the mixture looks uniform.
- Stir in the flour, baking powder, and salt until no dry streaks remain.
- Line the slow cooker with parchment paper and pour in the batter, spreading it evenly.
- Drizzle the caramel sauce over the surface and gently swirl it through the batter with a knife.
- Cover and cook on low for 2 to 3 hours, until the edges look set but the center remains slightly soft.
- Sprinkle flaky sea salt over the top while the blondies are still warm, then lift them out using the parchment to cool slightly before slicing.
Notes
Serve the blondies warm with a scoop of vanilla ice cream so the caramel melts into the ice cream. If you prefer a firmer texture, let them cool completely before cutting. Leftovers keep well in an airtight container at room temperature for two days and can be gently warmed in the microwave for 10 seconds to restore softness.
Course: Dessert
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl