Caramel Swirl Blondies

Caramel:
2/3 cup heavy cream
3 tablespoons light corn syrup
Scant 2/3 cup packed light brown sugar
1/8 teaspoon salt
2 1/2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Blondies:
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup packed light brown sugar
2/3 cup (1 stick plus 2 2/3 tablespoons) unsalted butter, slightly softened
2 large eggs
1 1/2 tablespoons light corn syrup
1 1/2 teaspoons vanilla extract
3/4 cup chocolate chips (optional)

Heat the oven to 350 F.  Lightly grease an 8-inch square baking pan.  Line the pan with aluminum foil, letting the foil overhang two opposing sides of the pan by about 2 inches.  Grease the foil.

For the caramel:
In a 2-quart heavy saucepan, thoroughly stir together the cream, corn syrup, brown sugar, and salt.  Bring to a boil over medium-high heat, stirring.  Insert a candy thermometer into the mixture, being sure the tip doesn't touch the bottom of the pan.  Adjust the heat so the mixture boils briskly but not hard, and boil, stirring occasionally, until it reaches 240 F, about 4 minutes.  Reduce the heat slightly and continue gently boiling until the thermometer reaches 245 F.  Immediately remove from the heat and stir in the flour until completely smooth.  Stir in the vanilla.  Set aside in a very warm spot while preparing the batter.

For the blondies:
In a medium bowl, thoroughly stir together the flour, baking powder, and salt; set aside.  In a large bowl, with an electric mixer on medium speed, beat together the brown sugar and butter until light and fluffy.  Add the eggs, corn syrup, and vanilla, and beat until well-blended and smooth.  Stir or beat in the flour mixture and chocolate chips, if using, until evenly incorporated.  Turn out about two-thirds of the batter into the baking pan, spreading to the edges.  

Reheat the caramel over medium heat, stirring, until warm and fluid.  Spoon about 6 pools of caramel onto the batter, keeping them about 1/2 inch away from the sides of the pan (the caramel will burn if it comes in direct contact with the pan).  Spoon the remaining batter in pools over the caramel.  Using a table knife held vertically, slightly swirl the caramel and batter together; be careful to leave some large swirls and not to overmix.

Bake in the middle of the oven for 25 to 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean but moist.  Transfer the pan to a wire rack.  Carefully run a table knife around the edges of the pan to loosen any caramel from the sides.  Let stand until the blondie slab is completely cooled.

Using the overhanging foil as handles, transfer the blondie slab to a cutting board.  Carefully peel off and discard the foil.  Using a large, sharp knife, cut into 12 bars; wipe the knife clean between cuts.

Store in an airtight container for up to 4 days and freeze for up to 1 month.  If freezing, leave the blondie slab whole, then cut into bars when partially thawed.

Makes 12.

From The All-American Cookie Book by Nancy Baggett