Instructions

• Preheat oven to 325°F. Spray a 9x13-inch baking pan with nonstick cooking spray and set aside.
• In a medium bowl, whisk together 2 1/8 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set dry mixture aside.
• In the bowl of a stand mixer (or a large bowl with a hand mixer), combine 12 tablespoons melted unsalted butter (cooled to room temperature), 1 cup packed brown sugar, and 1/2 cup granulated sugar. Mix on medium speed until the sugars are fully moistened and combined.
• Add 1 large egg, 1 egg yolk, and 2 teaspoons vanilla extract to the butter-sugar mixture. Mix until smooth and uniform.
• With the mixer on low speed, gradually add the dry flour mixture and mix just until combined; do not overmix.
• Fold in 1 cup butterscotch chips with a spatula until evenly distributed.
• Press about half of the dough evenly into the prepared pan, using an offset spatula or oiled hands to smooth the surface.
• Drizzle 1/2 cup salted caramel sauce evenly over the pressed dough.
• Drop the remaining dough by spoonfuls over the caramel, then gently spread and press it to cover the caramel as evenly as possible. It’s okay if some caramel peeks through.
• Sprinkle the top lightly with sea salt to taste.
• Bake for 30–35 minutes, or until the top is light golden brown and the edges begin to pull away from the pan.
• Remove from the oven and transfer the pan to a wire rack. Cool the blondies in the pan to room temperature before cutting into squares.