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.
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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.
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I love a good one-bowl recipe, and I LOVE your blondie recipe!! You know, you can practically taste how good these are, seriously, through the flippin screen. Unreal!
Love that these don’t require a mixer! Where in the store do you find the vanilla bean paste? I’m not sure I’ve ever seen it but I really want to try it!
It’s tricky to find in grocery stores. Generally I use this https://www.amazon.com/Nielsen-Massey-Vanillas-Madagascar-Bourbon-Vanilla/dp/B003L259AU/ref=as_sl_pc_ss_til?tag=lovvegyogruna-20&linkCode=w01&linkId=MFHV2TGMYGG2TF7K&creativeASIN=B003L259AU
That one is also sold in some Williams-Sonomas and gourmet specialty kitchen stores but Amazon is easiest I think :)
Way cheaper than I was expecting too thanks Averie!!
Awesome :) !
You know how sometimes you just crave a brownie? Well, today I’m craving blondies, and this is making me want to RUN to my kitchen right now. And that glaze? Just gimme a straw!
That glaze is some of my favorite of ALL TIME. That’s saying quite a bit in our job after all these years and thousands of glazes later!
I like blondies better than brownies. Forever and ever. And as a blondie elitist, I can say that these are definitely a fine specimen of blondie-hood. <3
True perfection!!!
Yum! I havent had a good blondie in ages! These look amazing!
Paige
https://thehappyflammily.com
Ooh, yum. I’d make these now, but I’m distracted by all the other related recipes and I can’t decide which I want to try first! :)
LOL well I know eventually you will decide on something :)
These look absolutely delicious! You just gave me a reason to purchase some vanilla bean paste!
I love that you used vanilla bean paste in these!! I love adding the vanilla paste to desserts, such a rich intense flavor. PINNED :)
Thanks for pinning and before I even read this comment, I saw your apple hand pies. That glaze. Want :) And yes to vanilla bean paste, that stuff does wonders!
Classic Averie Cooks recipe! Your bar recipe never fail to make my mouth water, for real!
I have been using vanilla powder (unsweetened) for the last few months and I love it! Much more concentrated vanilla taste without that fakey alcohol flavor.
I’ve never heard of vanilla powder…need to check that one out! I think with baking, the alcohol bakes off and some brands of vanilla as you know are much more high quality than others and you don’t notice it as much, even unbaked.
And yes, these are a classic Averie Cooks recipe :) Sometimes just going back to the basics (with a twist) is great!
I can taste these melting in my mouth already. Love that you used a vanilla bean!
I love your blondie base and use it all the time. I love to mix and match new things. Last week it was the base, plus peanut butter – then added in candy corn, white chocolate chips, marshmallows and peanuts.
So glad that you’ve taken the base and adapted it so many ways and times (me too…ha!)! But isn’t it wonderful with how versatile and easy it is! Your creations sound great!
That’s just like my trusty cookie base, I have made so many versions from it and I don’t see an end in sight! I may have to adopt your blondie base as I am still on the hunt for a good one.
I had a cookie base I didn’t cheat on for a few years, then I started playing around with it, and now I have a new one that I use most of the time but switch up the add-ins. But cookies for me are one of those things, I cannot just leave well enough alone and am always trying new things!
Yummalicious! Blondies are the besties!I need these in my life!!!
Another incredible looking bar with a to-die – for glaze! I am guessing some of that soaks in a little and yet there is still a nice layer for frosting lovers?
It soaks in a little, yes, and makes the bars even softer and gooier and they still remain a frosting lover’s dream :)
Can’t beat your amazing blondie recipes!
Thanks, Liz! Hope you’re doing well!!