Salted caramel blondies are rich, buttery dessert bars that blend the deep flavors of caramel, vanilla, and a hint of sea salt for the perfect balance of sweet and salty. These soft, chewy blondies have a dense, fudgy texture, with pools of gooey caramel swirled on top.
White chocolate chunks added to the batter caramelize too while cooking, adding to the layers of flavor. I used my homemade salted caramel sauce (my favorite sauce on the planet) to swirl on top of these. You can also use caramels melted with cream if you like. If you are at all open to making a homemade caramel sauce though, trust me, you will not regret it. The sauce keeps for a super long time in the fridge and has the most addicting flavor. We’ve been known it eat spoonfuls straight from the jar.
Perfect on their own, they also pair beautifully with a scoop of vanilla ice cream. If you have already made the caramel sauce, or use the quick version, these only take about 30-35 minutes to make. For more tried and true dessert bars, try my favorite brownies or these chocolate orange shortbread bars.
Salted Caramel Blondies
Ingredients
- 1 1/2 cups AP flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 packed brown sugar
- 12 tbsp unsalted butter melted
- 2 large eggs
- 1 1/2 tsp vanilla
- 1/2 cup while chocolate chunks or chips
- 4 tbsp salted caramel sauce or 12 unwrapped caramel squares and 2 tbsp cream
Instructions
- Preheat oven to 350 and line a 9×13 pan with parchment sprayed with oil spray.
- Whisk together flour, baking powder and salt in a bowl. In another bowl whisk together the brown sugar, butter, eggs and vanilla.
- Fold the flour mix into the wet ingredients and then fold in the white chocolate chunks.
- Spread in an even layer in your pan. If using my caramel sauce, if it has been in the fridge, microwave about 20-30 seconds until is somewhat liquid so you can spoon over the top. If using caramels, microwave the caramels and cream for 30 seconds, stir and continue heating in 30 second increments and stirring until smooth.
- Drop spoonfuls of caramel over the batter and use a knife to swirl it in a little. Bake for 25-30 minutes, rotating halfway through, until the edges are browned and the center feels set when you touch it. Cool for 20 minutes, then place in the fridge for 20 minutes before cutting to make easier to cut. Cut into 20 squares or less if you want larger squares.