Fall, where are you, my love? Because you’re not here. We’re still dripping with sweat and picking love bugs out of our hair.
And I am convinced that there is no place in Mississippi with a higher love bug-to-breathable air ratio than in front of our tiny church. It’s like a plague of biblical proportions outside our fellowship hall doors.
To get my mind on fall, I had to break out my baking pan. Yeah, it was rough baking in 90 degree weather, but these caramelicious, sweet, salty, chewy, almost candy-like blondies were totally worth it. The frosting is super thick, like a praline candy coating. Yes.
No, they aren’t really healthy, so don’t stone me, but I made them gluten free with one of my favorite gluten free baking mixes. And you can make them less naughty by using quality, organic ingredients. These are definitely not something to eat everyday, but once in a while won’t hurt, right?
They’re super rich, y’all–a little square will do ya. Trust me on this.
–You can use light brown sugar, but the dark brown is so yummy and deep in flavor. That’s what I used.
–I used Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, because that’s what I have had the most success with. (No one paid me to say that. Bob does not know who I am.)
–I really like to line my pan with foil. It makes it easy to pull them out and cut them.
–Speaking of cutting them, the recipe says 16 squares, but I am telling you, these are rich, so you can cut them even smaller.
–Yes, the frosting hardens like a praline candy, and it might crack a little when you cut it. No biggie, though! Use a really sharp knife.
–Bake the base just until set and slightly puffed. A knife should come out clean when inserted.
–Cool completely before cutting. Don’t be rushy like me.
–You know, you don’t have to frost these. Also, you could add chocolate chips or nuts to the base. You sure could. I add walnuts often.
- 1 cup (2 sticks) butter
- 2 cups dark brown sugar (can substitute with light brown), firmly packed
- 2 large eggs
- 2 teaspoons vanilla
- 2 cups gluten free flour blend (with xantham gum—I used Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
- ¼ teaspoon fleur de sel or other sea salt
- 2 tablespoons butter
- ½ cup dark brown sugar (or light brown), firmly packed
- 3 tablespoons milk
- 1 teaspoon vanilla
- ¼ teaspoon fleur de sel or other sea salt plus more for sprinkling on top
- 1 cup sifted powdered sugar
- Preheat oven to 350 degrees. Melt 1 cup butter over medium high heat in a large saucepan. Remove from heat and stir in 2 cups brown sugar. Stir in the eggs and vanilla until smooth. Add the flour and ¼ teaspoon salt and stir until smooth.
- Line an 8-inch pan with foil and spray with nonstick cooking spray. Spread the batter in the pan and bake for 30-40 minutes or until center is just done and set. A knife inserted in center should come out clean. Do not over bake. Let cool on wire rack while frosting is being made.
- To make the frosting, melt 2 tablespoons butter over medium-high heat in a medium saucepan; add brown sugar and milk bring to a boil. Cook for1 minute, stirring constantly. Remove from heat. Whisk in 1 teaspoon vanilla, ¼ teaspoon salt, and the powdered sugar until smooth. Immediately pour over the top of the blondies, spreading to corners. Sprinkle the top with a pinch of sea salt. Let cool completely before cutting.