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

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.

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Recipe Review


  1. 4 stars
    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.

  2. 4 stars
    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?

  3. 5 stars
    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.

  4. 5 stars

    I just made your salted caramel sauce. How long should I let it cool before I make the salted caramel blondies?

    1. Hi Shelly,
      I generally just allow it to cool completely. You can put it in the refrigerator for a few minutes to speed up the process, if needed.

  5. 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!

    1. Oh man, I bet those pecans just took it right over the top! YUM! So glad you enjoyed them!

    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.

  6. 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!

  7. 5 stars
    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!!!!