Cannabis-Infused Citrus Caramel Blondies
Servings: 4 people
Cost: 15 +/-
Equipment
- Sauce pan
- 8 inch square pan
- Parchment Paper
- Mixing spoon
- Measuring spoons and cups
Ingredients
Caramel Sauce
- 1/4 cup granulated sugar
- 3 tbsp heavy cream
- 1 tbsp cold, unsalted cannabutter
- 1/2 tsp sea salt
Blondies
- 1 cup All-purpose flour
- 1 tsp kosher salt
- 1/2 tsp baking powder
- 8 tbsp cannabutter unsalted, melted
- 1 cup brown sugar
- 2 large eggs
- 1/2 tsp freshly grated orange zest
Instructions
- In a small saucepan, combine the granulated sugar with 1 tablespoon of water and bring to a boil. Boil the syrup over moderately high heat until a deep amber caramel forms, about 5 minutes. Remove from the heat and immediately whisk in the cream, butter and sea salt. Let the caramel cool to room temperature.
- Preheat the oven to 350°. Spray an 8-inch square metal baking pan with nonstick cooking spray and line the pan with parchment paper, allowing 1 inch of overhang on 2 opposite sides; spray the paper. In a small bowl, whisk the flour with salt and baking powder. In a medium bowl, whisk the cannabutter, and brown sugar until combined, then whisk in the eggs and orange zest. Add the flour mixture and stir until just incorporated.
- Spread the batter in the prepared pan in an even layer. Drizzle the caramel over the top, then swirl it decoratively using a toothpick. Bake the blondie for 25 to 30 minutes, until it is golden on top and a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely. Lift the blondie out by the overhanging parchment and peel off the paper. Cut into bars and serve.