Sinful Caramel Chocolat Chip Blondies

• 1 cup plus 1 tablespoon (250g) unsalted butter

• 2 large eggs, at room temperature

• 1 3/4 cups dark brown sugar, packed

• 1 1/2 teaspoons vanilla extract

• 1 1/4 cups all-purpose flour

• 1/2 cup dark rye flour

• 1 1/4 teaspoon baking powder, preferably aluminum-free

• 1 teaspoon kosher or flaky sea salt

• 4 1/2 ounces (125g) chopped good-quality milk or dark chocolate, bittersweet or semisweet

• 1/4 cup toasted pecans

Preheat the oven to 325ºF (160ºC). Butter a 9″ baking pan and line the bottom with parchment paper. Melt the butter in a small pot over low heat. Remove from heat and set aside.

In a large bowl, whisk together the eggs, sugar, and vanilla until light and smooth. Whisk in the slightly cooled melted butter.

In a medium bowl, whisk together the flours, baking powder and salt. Using a spatula, gradually add the flour mixture to the eggs and butter, almost until completely combined. Add the chocolate and nuts, mix just until combined.

Scrape the batter into the prepared pan and smooth the top. Scatter the shards of caramel over the surface of the batter and bake until the center just feels like it’s just set, but is still quite soft, about 25-30 minutes. Best to err on the side of underbaking than overbaking as you want them soft in the middle when cool.

Let cool in the pan and cut into squares. Although just fine eaten the same day they are made, I found them even better the second day as the caramel pieces mellowed and melded better to the chewy blondies.

Enjoy with a glass of Rutherglen Muscat, Tawny Port or Malmsey Madeira.

Based on the recipe from Claire Ptak’s Violet Bakery