Bars are my favorite dessert to make because they’re so fast and easy. No dough to chill or individual cookies to form.
For these very soft, slightly chewy, buttery blondies that are topped with the most amazing vanilla bean-infused caramel glaze, I called upon my trusty blondie base.
When I want an easy, fuss-free, one-bowl, no-mixer recipe that I know everyone will love, it’s my go-to . With 25+ versions and counting, it never lets me down.
It’s an easy recipe to memorize because everything is ‘one’. In the 1 bowl used, melt 1 stick of butter, stir in 1 egg, 1 cup of brown sugar, 1 tablespoon vanilla, and 1 cup flour.
The blondies are glazed with one of my favorite glazes of all time. It’s adapted from the Spiced Apple and Banana Bundt Cake I made back in 2012, and I’ve never forgotten that glaze.
The glaze is caramely from the brown sugar, buttery, creamy, slightly salty that’s reminiscent of salted caramel, and flavored with vanilla bean paste. I recommend the paste because it’s more intensely flavored than vanilla extract, but extract will still work.
The glaze is rich, decadent, and I want it on everything. It’s especially good on the blondies and really makes the dessert pop.
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
Vanilla Bean Caramel Blondies
Ingredients
Blondies
- ½ cup unsalted butter, 1 stick, melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt, or to taste
Glaze
- ¼ cup unsalted butter, melted (half of 1 stick)
- ⅓ cup light brown sugar, packed
- 4 tablespoons half-and-half or cream
- 1 tablespoon vanilla bean paste
- 2 cups confectioners’ sugar, sifted (must be sifted)
- ¼ teaspoon salt, optional
Instructions
- Blondies – Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
- Add the flour, salt, and stir until just combined, don’t overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 20 minutes, or until top is set in center and done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Blondies firm up as they cool. While blondies are cooling, make the glaze.
- Glaze – This is a fast moving recipe; have everything in place before you begin. To a medium saucepan, melt the butter over medium-high heat.
- To the melted butter, add the brown sugar and bring to a boil, whisking nearly continuously. Allow the mixture to boil quite rapidly for 1 minute, whisking nearly continuously.
- Remove pan from the heat, allow it to cool for about 1 minute, and add the cream, taking caution because the mixture will bubble up vigorously. Whisk aggressively to incorporate the cream and calm the bubbling.
- After the bubbling has subsided, add the vanilla bean paste and whisk to combine, using caution because the alcohol in it could cause the mixture to bubble up again.
- Add the confectioners’ sugar (I absolutely recommend using sifted sugar so the glaze whisks up smooth, silky, and free from lumps), optional salt, and whisk to combine. Glaze should be easily pourable but not too thin. If it’s too thin, add a touch more confectioners’ sugar and if it’s too thick, add a splash of cream and whisk until desired consistency is reached.
- Pour glaze over blondies and allow it to set up for about 30 minutes before slicing and serving. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
- Glaze adapted from Spiced Apple and Banana Bundt Cake
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Related Recipes
Fudgy Banana Bars with Vanilla Bean Browned Butter Glaze – The banana equivalent of moist, fudgy brownies! Best use EVER of ripe bananas!
Candy Corn and White Chocolate Blondies – Wondering what to do with your candy corn? Bake it into soft, easy blondies! Best.Use.Ever.
Banana Bread Bars with Vanilla Bean Browned Butter Glaze – Banana bread in bar form with a glaze that soaks in and is just so.darn.good!
The Best Snickerdoodle Bars – They taste just like snickerdoodle cookies in fast and easy bar form! Soft, chewy, buttery…So irresistible!
Pumpkin Snickerdoodle Blondies – Soft pumpkin bars, cinnamon-sugary snickerdoodles, and buttery blondies rolled into one! Super good!
Salted Caramel Peanut Butter Chocolate Chip Bars – Made with salted caramel peanut butter! Soft, chewy, gooey and so irresistible!
Cranberry Chocolate Chip Blondies – Super soft, buttery bars packed with chewy cranberries! And there’s a chocolate overload in every bite!
Candy Corn White Chocolate M&M Blondies – Fast, easy, one-bowl, and mix in your favorite seasonally-flavored M&Ms!
Chocolate Chip and Cherry Blondies – Soft buttery blondies packed with juicy cherries and chocolate chips! Having fruit for dessert takes on a whole new meaning!
I’ve made these several times, they’re always a hit! I love that they are made with pantry staples and come together quickly. The glaze is to die for! There is never a need to store these – they are gone instantly😊. Thanks for another fabulous recipe!
I’ve made these several times, they’re always a hit! I love that they are made with pantry staples and come together quickly. The glaze is to die for! There is never a need to store these – they are gone instantly😊. Thanks for another fabulous recipe!
Thanks for the 5 star review and I am glad these are a hit and yes like you said come together quickly and are made with pantry staples!
I’ve made these close to a dozen times. They really are the best blondie recipe. My only tip is to not pour on all of the frosting on an 8×8 blondie tray. It ended up being too much. But somewhere between 60-70% of the icing recipe was enough
Hi Averie, Would I use the same amount of an actual vanilla bean as vanilla bean paste??
Thanks
It’s a little tricky because there are many variables, but I would say no; but if in doubt I would add more rather than less than you think you need to. Enjoy!
Yum! Can’t wait to try these! Have you ever doubled the recipe? I’m thinking I’d need to use a 9×13? Thanks.
Haven’t tried to double this one but you’d probably be fine in a 9×13 pan.
Thanks again for your quick reply….and another amazing recipe! I doubled the recipe and used the 9×13 pan, and they came out perfectly. I had several people tell me these were the best dessert they’ve ever had. :) Thanks!
Such a big compliment for people to say these were the best dessert they’ve ever had! Thanks for sharing and glad it was a hit!
Your recipe was the best!
These were VERY good, from simple pantry ingredients !