Food and prop styling by Goldie Stern
Photography by Moshe Wulliger

These are the easiest ever, moist and chewy, buttery blondies! Prepared in a pot, this recipe takes just minutes to whip together and results in that melt-in-your-mouth, caramel-flavored bar you’ve been waiting for.

YIELDS 20–24 BLONDIES

• 1 cup (2 sticks) butter
• ½ cup dark brown sugar
• ½ cup light brown sugar
• ½ cup white sugar
• 2 eggs
• 1½ tsp vanilla extract
• 2⅓ cups flour
• ¼ tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 3 Tbsp caramel chips
• 3 Tbsp mini chocolate chips

Topping

• 8 oz (225 g) whipped cream cheese
• 1 5.3-oz (150-g) caramel-flavored Greek yogurt (I used Norman’s Caramel Caffé Macchiato)
• ¼ cup light brown sugar
• 3 Tbsp white sugar
• 1 egg
• additional caramel and chocolate chips, for sprinkling (optional)

Preheat oven to 350°F (175°C). Spray a 9x13-inch (20x30-cm) baking pan with cooking spray and set aside.

In a heavy-bottomed pot, melt butter. Add sugars and mix well to combine. Add eggs and vanilla, stirring well, and then add remaining ingredients aside from the chips in the order listed. Mix batter well, then add in chips, stirring to combine.

Pour the batter into the prepared pan and spread evenly. Bake for 30–40 minutes. (For a fudgier bar, bake 30 minutes; for a cakier bar, bake 40 minutes.)

In the same pot, combine topping ingredients; stir well to form a smooth batter. Pour evenly over blondies and sprinkle with additional chips, if desired. Return blondies to oven and bake an additional 15 minutes. Remove from oven to cool.

Note: If serving as dessert, you can drizzle with caramel cream piped through a plastic bag to add a touch of sophistication.

(Originally featured in Family Table, Issue 739)