Rich Caramel-Topped Dessert Bars (Print Version)
# Ingredients:
→ Blondies
01 -
1/2 cup unsalted butter, melted
02 -
1 cup brown sugar, packed
03 -
1 large egg
04 -
1 1/2 tsp vanilla extract
05 -
1/4 tsp salt
06 -
1 cup all purpose flour
07 -
1/2 cup well mashed banana (about 1 to 1 1/2 bananas)
→ Caramel Icing
08 -
1/4 cup unsalted butter
09 -
1/2 cup brown sugar, packed
10 -
2 Tbsp cream or milk
11 -
1 cup confectioner's sugar (possibly a little bit more)
# Instructions:
01 -
Set the oven to 350F. Lightly spray and line a 9x9 baking pan with parchment paper, if desired, to enable you to lift out the blondies for neater cutting.
02 -
Beat the butter and sugar together for several minutes until smooth and fluffy. Beat in the egg and vanilla.
03 -
Mix in the mashed banana, and then the flour and salt. Mix just until everything is well blended, don't over mix.
04 -
Spread into your prepared pan. Bake for 25 to 30 minutes, until the center is set. I check with a toothpick.
05 -
Let the cake cool most of the way before you make the frosting.
06 -
To make the caramel frosting put the butter, brown sugar and milk or cream in a small saucepan and melt the butter, whisking all the time. Continue whisking until the mixture comes to a boil, then turn off the heat and add the sifted powdered sugar, whisking until completely smooth. You may need to add a little bit more powdered sugar if it seems very thin.
07 -
Spread it immediately onto the cake, it will set up very quickly. Enjoy!
# Notes:
01 -
Use very ripe bananas for the best flavor
02 -
The caramel frosting sets quickly, so be prepared to spread it immediately
03 -
These blondies can be stored in an airtight container at room temperature for up to 3 days