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For the blondies
2 sticks (227 grams) unsalted butter, melted
2 cups (400 grams) dark brown sugar
2 large eggs plus 1 egg yolk
1 tablespoon molasses, optional
1 teaspoon vanilla
1/4 teaspoon fine salt
2 cups (254 grams) all-purpose flour
For the caramel pecan filling
25 soft caramel candies, unwrapped (200 grams)
3 tablespoons heavy cream
1 cup pecans, chopped
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