I woke up this morning pretty excited to lounge around. The most pressing obligation being decorating the Christmas tree. Not a bad day to look forward to. As I lay in bed scrolling through my email, my Food52 email caught my eye…Brown Butter Blondies by DashandBella (Phyllis Grant). This got me out of bed, stat. I hadn’t made blondies since we were living in Beijing and then I was making Martha Stewart’s recipe…from her Cookies cookbook. Love this cookbook, it’s amazing. The below recipe is a marriage between the two referenced above. I added some Tai Tai flair…a little fresh-brewed espresso, some caramel and a healthy throw of coarse sea salt at the end. It is a SWEET BOMB. If you don’t like super sweet stuff, just keep on moving. This is the perfect my-hormones-are-raging-and-nothing-will-satisfy-my-salt-sweet-chocolate-caramel-craving. But these will. <br /> <br />I might be a little obsessed with salted caramel right now. <br /> <br />{ Blondie Update } I’ve made these quite a few times since I posted this recipe (on my blog) and I’ve decided to amend it. I adjusted the flour and the brown sugar adding a touch more flour and a touch less brown sugar. I also increased the bake time to 45 minutes. I’ve included all the adjustments in the recipe below. <br /> <br />Really make sure you let them cool in the pan. They’ll finish their cooking in there and they actually taste better when cooled. One final note…I decided I like sprinkling with the coarse salt as soon as the Blondies get out of the oven rather than before. Otherwise it melts into the caramel while they’re cooking and I like to see the little crystals sparkling on top. The last time I made these I used Recchiuti Burnt Caramel Sauce on the top…sublime. Look it up. Buy some. Eat it. Now. Without haste. <br /> <br />These are so dang tasty, I really want everyone to have the same Blondie experience that I did. Let me know how they work for you! Rebecca @ DH xo

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