Salted Caramel and Pecan Blondies
Prep time
Cook time
Total time
Delicious sweet , salty , nutty blondies
Serves: 18
  • 100g melted butter
  • 60ml rapeseed oil
  • 250g light brown sugar
  • 1.5 teaspoons vanilla extract
  • 1 egg + 1 egg yolk
  • 200g sifted plain flour
  • ¼ tsp baking powder
  • 100g chopped pecan nuts
  • 175g salted caramel sauce
  1. Pre-heat oven to 180c (160c) fan and line a square 9 inch baking tin with baking parchment.
  2. Melt the butter gently in a saucepan along with the oil.
  3. Once melted, whisk in the soft brown sugar and vanilla together until combined. Allow to cool for 5 minutes and pour into a mixing bowl.
  4. Whisk in the egg and additional egg yolk.
  5. Add the flour and baking powder to the wet ingredients and fold in gently until combined.
  6. Gently fold in the chopped pecan nuts.
  7. Press half of the batter into your tin.
  8. Drizzle the salted caramel all over the base and spread in an even layer.
  9. Blob the remaining batter over the caramel sauce and gently spread to cover the caramel evenly.
  10. Bake for 20-25 minutes until golden on top but still a little squidgy in the middle.
  11. Leave to cool in the tin for 30 minutes then remove and cut into 9 squares. Then divide the square in half to make 18 triangles.
Makes: 18 blondies
Oven Temp: Gas 4, 350F, 180C (160C Fan)
Recipe by Cluck, Muck & Cook at