Salted Caramel Blondies Recipe
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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.
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!
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!
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
Ingredients
- 8 tablespoons unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 1 cup all-purpose flour
- 1/4 cup salted caramel sauce
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Robyn xo
What size pan did you use? did you use a baking dish or a cookie sheet?
I use a 9×13 casserole dish.
Could I make these with a salted caramel topping I bought at the store? They look amazing! Thanks!
These are delicious! I added chopped chocolate on top.
Question though…no baking powder?
Thank you for the recipe!
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!
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?
Hi Jennifer,
Sorry that is confusing. I divide the caramel sauce into tablespoons to drop into the blondie batter.
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!
I also made them,but it took 30 min to cook mine. They turned out great and delicious..thanks for the recipe..Brenda
These sound absolutely amazing. I don’t think we’d be able to stop eating them either.
The link takes me to Caramel sauce. How do I make it salted?
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?