4
1 rating

Salted Caramel Blondies

By
Use Greek yogurt for a healthy swap
blondie

Photo courtesy of Chobani.

Using Greek yogurt as a healthy staple ingredient, you can substitute sour cream, whipped cream, and mayonnaise for a delicious and flavorful recipe. 

6
Servings
656
Calories Per Serving

Ingredients

For the Blondies:

  • 3/4 Cups Chobani Greek Yogurt Vanilla
  • 2 Cups all-purpose flour
  • 2 Teaspoons baking powder
  • 1/2 Teaspoon kosher salt
  • 1/2 Cup unsalted butter, melted
  • 1 1/2 Cup light brown sugar
  • 2 eggs
  • 1 Teaspoon vanilla extract
  • 3/4 Teaspoons sea salt

For the salted caramel sauce:

  • 1/2 Cup sugar
  • 2 Tablespoons unsalted butter, cut into pieces
  • 1/4 Cup heavy cream
  • 1/2 kosher salt

Directions

For the Blondies:

Preheat oven to 350 degrees F. Spray a non-stick 9-inch square baking pan with non-stick cooking spray. In a medium bowl, whisk together the flour, baking powder, and kosher salt.

Combine Chobani, melted butter, brown sugar, eggs, and vanilla extract in a bowl and whisk together. Add the flour mixture and fold gently with a rubber spatula until dry ingredients are just incorporated, being careful not to over mix.

Pour half of the batter in the prepared baking pan. Pour the salted caramel sauce over the dough and spread evenly with an offset spatula.

Place the other half of the batter on top of the sauce and spread evenly. Sprinkle sea salt on top.

Bake for 30 minutes, or until the top is golden brown and a toothpick inserted comes out clean with a thin layer of caramel. Cool the blondies on a wire rack and then refrigerate for 30 minutes to allow the caramel to set. Cut into 9 3-inch squares.

For the salted caramel sauce:

Place sugar and salt in a medium-sized pot and turn on medium high heat. Do not stir.

Let the sugar come up the 315 degrees F, using a candy thermometer to take the temperature. Once the sugar has reached desired temperature, remove from heat. Add cream all at once and whisk to incorporate. The add butter and whisk to incorporate. Remove from heat and cool to room temperature. Take caution when handling, as caramel will be very hot.

Nutritional Facts
Servings6
Calories Per Serving656
Total Fat25g38%
Sugar56gN/A
Saturated15g75%
Cholesterol118mg39%
Protein7g13%
Carbs88g29%
Vitamin A225µg25%
Vitamin B120.2µg3.1%
Vitamin D0.7µg0.2%
Vitamin E0.9mg4.5%
Vitamin K2µg3%
Calcium173mg17%
Fiber1g5%
Folate (food)20µgN/A
Folate equivalent (total)129µg32%
Folic acid64µgN/A
Iron3mg15%
Magnesium19mg5%
Monounsaturated7gN/A
Niacin (B3)3mg13%
Phosphorus240mg34%
Polyunsaturated1gN/A
Potassium166mg5%
Riboflavin (B2)0.3mg18.8%
Sodium397mg17%
Sugars, added52gN/A
Thiamin (B1)0.3mg22.6%
Trans0.8gN/A
Zinc0.6mg3.8%