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.
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.
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.