Make the caramel first to allow it to cool before making the blondies.




The caramel recipe yields about 1 cup, but you'll only need about a tablespoon or so to swirl into the dough. The caramel will last for a couple of weeks in the fridge, so it can be used for other recipes!




If you do not want to use rye flour, simply substitute it for an equal amount of all-purpose flour.




Do not over-mix the batter! Over-mixing leads to tough, hard-to-chew blondies.