Cinnamon Caramel Blondies
- 2-2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups packed brown sugar
- 1 cup (8 ounces) unsalted butter, at room temperature
- 2 eggs
- 1 tablespoon vanilla extract
- 1 14 oz bag of caramels unwrapped
- 1/3 cup heavy cream
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside.
Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.
Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.
Spread half of the dough evenly into the pan (It is going to be a thick batter so you may need greased spatula to help with this).
Heat the caramels and cream in a saucepan over medium-high heat until thick and melted. Pour the caramel sauce over the batter.
Distribute the remaining batter as evenly as possible over the caramel.
Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.