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 | ©addapinch.com


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 | ©addapinch.com


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 | ©addapinch.com


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

Salted Caramel Blondies make the perfect snack or dessert. The perfect sweet and salty combination, these salted caramel blondies will quickly become a favorite!
4.78 from 9 votes

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 12
Course Dessert
Cuisine American
Author: Robyn Stone | Add a Pinch


  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 cup packed brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1/4 cup salted caramel sauce divided


  • Preheat oven to 350º F. Spray an 8x8 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.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch
Enjoy! Love ya bunches!
Robyn xo

Join today for free and start saving your favorite recipes

Create an account easily save your favorite content, so you never forget a recipe again.

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

More about me

44 Comments Leave a comment or review

  1. This is exactly how I make my blondies, same recipe (except I melt the butter rather than cream) and I swear it’s my go-to dessert recipe, always! I love that you put caramel on them. Robyn I would devour these! The brown sugar/butter/caramel – a match made in heaven! Pinned!

  2. Holy moly…these are insaaaaaaaane! I went a little crazy with the caramel so they are very buttery and moist. I love those crunchy candy bits that form. I didn’t have heavy cream on hand so I used buttermilk and baking soda and it was really good. I don’t want to share. Thanks 🙂

  3. I’ve never made blondies before, but mine don’t seem to be getting done. It has already been in 26 minutes and still “sloppy” in the middle. Did I do something wrong?

  4. These were so good and because I had so much caramel left over, I decided the only sensible thing to do was to make more brownies! So I did. And they’re just as good the second time!

  5. Confused by the 1/4 cup caramel sauce (divided). Why am I dividing it when it only mentions in one place to add caramel sauce. What am I missing?

  6. Just made these last night and they’re delish! Doesn’t taste too sweet or salty perfect balance! The sauce was more difficult to make since the sugar began sticking to the bottom of the pan and I ended up splashing the melted butter and sugar on my shirt trying to scrape the sugar from the pot. Well worth it will make again!

  7. I made these for my husband and his crew at the firehouse, and boy oh boy were they a hit! thank you so much for sharing this awesome recipe it will have a forever home with us!!!!


  8. I have used this recipe twice now and love it. Always a hit at parties. I always double the recipe and bake in a 9×13 and I still have tons of caramel sauce left over – perfect on ice cream. Thanks for sharing!

    1. I store them just covered with plastic wrap or cut and stored under a cake dome – similar to how you would store brownies, if that helps at all.

  9. I just tried these tonight and they were delicious!!!!!!! I can’t believe this is my first time eating blondies. I feel like I’ve been living under a rock!!!!!! I added some crumpled pecans to one side to see if I would like it and I did so next time I make them I will add pecans to the whole batch!!!! Thanks for sharing!

  10. Made these last night, daughter woke up this morning and asked why are over half the blondies missing? Then she ate one and fully understood! I stuffed this with Nuttela inspired by another Pintrest pin and they were awesome!!! Thank you for the recipe, i need more ways to use up a mason jar full of caramel sauce so another batch may be in the near future.

  11. This recipe is in the oven and baking now, although I did find a smaller batch recipe of carmel just so I didn’t have tons of carmel sauce running around. My question to you is, possible this had been asked before and I just missed while reading the comments. How on earth are you getting 12 servings from an 8X8 pan? Cutting them smaller, if so how?
    I usually cut my brownies (any recipe) big, so maybe that’s just my preferred method but an 8X8 is such a tight pan anyway, cutting them smaller seems just cruel to yourself and potential guests lol. So for my own sake, I’ll be cutting these large so the recipe will serve 8 people .

    Also, what would doubling the recipe do?

  12. Just made these –very rich but delicious, moist and chewy. I used an 8 x 8″ pan and thought they were a bit thin so I made a second batch the following day. I used the same pan, just doubled the recipe. The result is a much thicker blondie– but very different. More like a piece of cake…still tasty but I think I’ll stay with the thinner gooey version in the future.

  13. 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 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Reviews