Salted Caramel Blondies Recipe


4.82 from 11 votes
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Okay, so Salted Caramel Blondies are a thing around here. Like a major thing. We can’t seem to get enough of them.

Salted Caramel Blondies | ©

Creamy, chewy, crunchy, and absolutely delicious, these salted caramel blondies are the perfect combination of sweet and salty and something that you just can’t get enough of. Well, at least I can’t.

I’ve made a little rule about these babies, actually. I only make them when I know that guests will be coming over or I’m taking them out of the house to friends or sending to work with the Mister. Otherwise, I know I’d grab a piece of these salted caramel blondies every time I passed by them in the kitchen.

A nibble here and a nibble there would quickly move right on down to my hips. And believe me, they don’t need any more encouragement! Heh!

Salted Caramel Blondies | ©

So, whatdya say we make a pact? We’ll hold each other accountable where these blondies are concerned and promise not to eat the entire pan by ourselves. In other words, we’ll have each other over and share!!!

Doesn’t that sound like the best plan ever?

It sure does to me!

Salted Caramel Blondies | ©

So, here’s my Salted Caramel Blondies recipe. Make ’em soon and enjoy every single solitary bite. They are worth it!!!

Salted Caramel Blondies Recipe

4.82 from 11 votes
Salted Caramel Blondies make the perfect snack or dessert. The perfect sweet and salty combination, these salted caramel blondies will quickly become a favorite!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12



  • Preheat oven to 350º F. Spray an 8×8 baking pan with nonstick cooking spray. Set aside.
  • Cream together butter and sugar until light and fluffy, about 3 minutes. Add in egg, vanilla, salt, and all-purpose flour. Mix just until well-combined. Spread into baking pan.
  • Drop salted caramel onto blondie batter by the tablespoon. Swirl into blondie batter with a skewer, long toothpick or butter knife.
  • Bake 20-25 minutes until set in the middle and lightly golden brown. Cool on a rack until completely cooled before cutting into pieces.


Calories: 331kcal | Carbohydrates: 43g | Protein: 2g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 309mg | Potassium: 52mg | Fiber: 0.3g | Sugar: 18g | Vitamin A: 256IU | Calcium: 30mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy! Love ya bunches!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.82 from 11 votes

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Recipe Review


  1. Heather Cox says:

    I’ve already made the caramel sauce, plan to make bloodies tomorrow. Have you (or anyone on this thread) ever browned the butter used in the blonde? Just thinking about the rich, toffee flavor browned butter gives. And I could drink that sauce. So fine!!!

    1. Robyn Stone says:

      Heather, I have not browned the butter for the blondies but I would not advise it. You will be using two completely different types of butter in the recipe and will get different results.

  2. Sue Henning says:

    5 stars
    These are amazing! So quick and easy! And delicious! I will definitely get them out of the house quickly. I made my own caramel. It worked perfectly. Thanks for sharing!!

  3. Pam says:

    Hi. I don’t have caramel sauce but I have caramel pieces. Would they work in this recipe?

    1. Robyn Stone says:

      Pam, just click on the underlined salted caramel sauce in the recipe Ingredient list for the salted caramel sauce recipe. I haven’t made this with caramel pieces.

  4. Nancy says:

    Ok you say Carmel divided but doesn’t really say why it’s divided. Does half to in the batter????

    1. Robyn Stone says:

      Sorry that is confusing. I divide the caramel sauce into tablespoons to drop into the blondie batter.

  5. Mariya Tasnim says:

    5 stars
    Hi, I wanted to ask what would happen to the blondies if used split caramel sauce. I have a jar of homemade caramel in the fridge and I noticed that it had become split.

    Many thanks!

    1. Robyn Stone says:

      I’m sorry, Mariya, but I haven’t made this with caramel that has separated so I don’t know how it would turn out.


    Is there really no leavening agent? I added 1/2 tsp gaking powder but these were flat as pancakes.

    1. Robyn Stone says:

      Jennifer, these blondies don’t have baking powder or baking soda in them. They should look the same height as in the pictures on the post. As you can see, they are not really thick. I’m not sure why yours are that flat.

  7. Jane says:

    5 stars
    Made these tonight after dinner so I was in a bit of a hurry – I didn’t have the ingredients for the salted caramel sauce so I just left it out and just sprinkled a bit of coarse sea salt over top. I doubled the recipe and baked it in a 9 x 13 pan and dang these are good! I can only imagine how much “more” they are with the sauce! This is a dangerous recipe to have in the house, they will disappear fast lol I want to give this recipe 5 stars….but it won’t let me. Thanks for a great recipe 🙂

    1. Robyn Stone says:

      I’m so glad you loved them, Jane. I really appreciate you letting me know about the issue with the ratings! xo

  8. Amelie says:

    5 stars
    Nom nom nom. I’m a keen baker but I have to admit these are one of the best things I have ever made!

    1. Robyn Stone says:

      I’m thrilled to hear that, Amelie! xo

  9. Ann Heal says:

    5 stars
    Had to double quantity as making for 9 people. Salted caramel sauce lovely.

    1. Robyn Stone says:

      So glad you enjoyed it, Ann! I’m a fan of that sauce myself! 😉
      Thanks so much! xo