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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These are anything but difficult to make and are SOO good–my most loved mix!
I utilized vanilla concentrate rather than glue, and the bars still ended up being tasty
Me again – just wanted to say to everyone that it’s a good day to revisit this recipe as today is NATIONAL BLONDIE DAY!! :-)
Didn’t know it was National Blondie Day, thanks for that tidbit :)
How much salt is in the glaze? It’s not listed in the ingredients.
I just updated the recipe. 1/4 teaspoon and it’s optional. Enjoy!
These are easy to make and are SOOO good–my favorite combination!
I used vanilla extract instead of paste, and the bars still turned out to be delicious. The caramel glaze is heavenly. My husband compared these bars to maple frosted donuts, and the comparison works somehow. But they mainly taste like deliciousness wrapped in caramel. Whenever I make dessert it usually involves some form of chocolate, but these are so good that I’ll forgive the lack of chocolate!
Thanks for trying the recipe and I’m glad it came out great for you!
The maple frosted donuts comparison is a great one, totally agree!
Finally made these today, worth the wait and dreaming about them! Thanks for the recipe!
Thanks for trying the recipe and I’m glad it came out great for you! Glad they were worth the wait!
@Averie Sunshine
Your formula was the best! Was the blondie great, as well as the genuine coating was executioner. The vanilla bean inside was virtuoso!
regards
rakhi
These. are. unbelievable! Made them, ate them, dreamt about them, and wanted to do it all over again! Truly a new favorite of mine!!! The only “issue” I had, was I had no cream, but used whole milk instead and as I added, it caused some of my caramel to clump up. I was able to finish the caramel sauce off with vanilla bean, as I had no vanilla paste, and just fished out the clumps and ate those like chewy toffee! Thank you for sharing!!!
Thanks for trying the recipe and I’m glad it came out great for you! Sometimes different fat percentages in milk can cause caramel (or frosting or sauces really) to do different things but sounds like it all worked out for you :)
ohhh these blondies are so gorgeous and I can imagine how magical it must smell! ahhh I love vanilla beans and caramelllll
I have a question. Is there something I can substitute in for cream or tartar like butter or something?
There’s no cream of tartar in this recipe so you don’t have to worry.
These were VERY good, from simple pantry ingredients! This recipe is sure to satisfy any sweet tooth!
Thanks for trying the recipe and I’m glad it came out great for you! Here’s to simple pantry ingredient recipes!
Your recipe was the best! Not only was the blondie good, but the actual glaze was killer. The vanilla bean inside was genius!
Thanks for trying the recipe and I’m glad it came out great for you! I love the glaze, too!
Averie,
These blondies look delicious. I always love easy to make recipes.
Annamaria
Amen. Bars seriously are the best dessert because you don’t have to put in as much effort. Pinning!
Thanks for pinning :)
oh. my. Are these for real!?!? These look like EVERYTHING I’VE ALWAYS WANTED!! Bringing these to the next party I’m headed to!!!
LMK if you end up making them for a party!
These look fabulous! And that glaze looks tempting enough to eat with a spoon all by itself!
Whenever you run a blondie recipe, I always wind up scrolling through ALL your blondie recipes. They’re just so happy! And seriously, you can’t beat how easy these are. Or how totally awesome those vanilla flecks are.