Ballpark Blondies (Brown Butter Salted Peanut Caramel Corn Blondies)
Ballpark Blondies, aka Brown Butter Salted Peanut Caramel Corn Blondies are rich and gooey with delicious brown sugar + butter flavor. All the fun add-ins round out the flavor profile and add texture. They’re as amazing as they sound, and perfect for any summer gathering!
Servings 12 servings
Preheat oven to 350F. Line an 8 by 8-inch baking pan with parchment paper so that it hangs over all 4 sides.
Whisk together the brown butter, sugar, egg, vanilla, and molasses. Stir in the flour and salt, and then fold in the caramel corn, peanuts, and chocolate chips. (The batter will be very thick.)
Transfer the batter into the prepared pan. Bake until golden on the outside, but still a touch doughy in the center, about 20 to 23 minutes (be careful not to overbake, as these are best gooey in the center).
Cool completely before cutting.
- Recipe adapted from my recipe for Butterbeer Brown Butter Blondies with Toasted Pecans.
- To brown butter, add the butter to a medium skillet over medium heat. Once melted, turn the heat down to medium-low to low. Cook until the butter smells nutty and is slightly browned. This will take about 4 to 5 minutes from the time it’s melted. Cool for 2 minutes.
- Store Blondies in an airtight container at room temperature for up to 3 days. After that, store them in an airtight container in the fridge for up to 4 days more.
Calories: 360kcal | Carbohydrates: 46g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 115mg | Potassium: 135mg | Fiber: 2g | Sugar: 30g | Vitamin A: 315IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg