Salted Caramel Blondies

Salted caramel blondies are all about balance. The buttery blondie base brings richness and chew, while thick caramel creates gooey pockets that stay soft even after cooling. A final sprinkle of flaky sea salt cuts through the sweetness and keeps these from tasting heavy. This recipe is designed for reliable results, clear texture cues, and easy customization without sacrificing structure.

Yield, Timing, and Nutrition

Servings

This recipe makes 16 blondies using a 9×9 inch pan.

Timing

Prep time is about 15 minutes.
Bake time ranges from 30 to 35 minutes.
Cooling time is at least 45 minutes.
Total time is approximately 1 hour and 35 minutes.

Calories

Each blondie contains approximately 320 calories, calculated using standard ingredients and portion sizes.

Equipment Needed

• 9×9 inch baking pan
• Parchment paper
• Large mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons

Ingredients

Blondie Batter

• Unsalted butter – 170 g (¾ cup), melted and cooled slightly
• Brown sugar – 200 g (1 cup), packed
• Granulated sugar – 50 g (¼ cup)
• Eggs – 2 large, room temperature
• Vanilla extract – 2 teaspoons
• All-purpose flour – 190 g (1½ cups)
• Baking powder – ½ teaspoon
• Salt – ½ teaspoon

Caramel Layer

• Thick caramel sauce – ¾ cup
• Flaky sea salt – 1 to 1½ teaspoons, to taste

Ingredient Notes

Use a thick caramel sauce that holds its shape when spooned. Thin caramel will sink into the batter and disappear during baking. Brown sugar is essential for moisture and chew, while melted butter creates the dense blondie texture instead of a cake-like crumb.

Instructions

Preheat the oven to 175°C (350°F). Line a 9×9 inch baking pan with parchment paper, leaving enough overhang on the sides to lift the blondies out later. Lightly grease the parchment and set the pan aside.

In a large mixing bowl, whisk the melted butter with the brown sugar until the mixture looks smooth and glossy. Add the granulated sugar and whisk again until fully combined. The mixture should look thick but pourable.

Whisk in the eggs one at a time, mixing well after each addition. Add the vanilla extract and stir until incorporated. At this stage, the batter should look shiny and cohesive.

Add the flour, baking powder, and salt directly over the wet ingredients. Using a rubber spatula, gently fold everything together just until no dry streaks remain. Avoid overmixing, as this can make the blondies dense and tough.

Spread half of the batter evenly into the prepared pan. Spoon the caramel sauce over the batter, keeping it mostly away from the edges. Sprinkle about half of the flaky sea salt over the caramel layer.

Carefully spoon the remaining batter over the caramel and spread gently to cover. Add a few extra caramel swirls on top if desired, then finish with the remaining flaky sea salt.

Bake for 30 to 35 minutes, until the edges are golden and set but the center still looks slightly soft. A toothpick inserted near the center should come out with moist crumbs, not clean.

Remove the pan from the oven and allow the blondies to cool completely in the pan. Once cooled, lift them out using the parchment paper and slice with a sharp knife.

Texture and Doneness Guide

The center should remain soft and slightly gooey after cooling. If the blondies are baked until fully firm in the oven, they will dry out as they cool. The edges provide structure while the middle stays chewy.

Variations

Chocolate Salted Caramel Blondies

Add ½ cup dark or semi-sweet chocolate chips to the batter for a richer flavor.

Nutty Caramel Blondies

Fold in ¾ cup toasted pecans or walnuts for added crunch.

Espresso Caramel Blondies

Add 1½ teaspoons instant espresso powder to the batter to deepen the caramel flavor.

Cheesecake Swirl Blondies

Swirl ½ cup lightly sweetened cream cheese mixture into the top layer before baking for contrast.

Substitutions

Butter can be replaced with browned butter for a deeper, nutty flavor. Margarine is not recommended.

Dark brown sugar can be used instead of light brown sugar for a stronger molasses taste.

A 1:1 gluten-free flour blend works well, though texture may be slightly softer.

For an egg-free version, replace each egg with ¼ cup unsweetened applesauce. The blondies will be less chewy but still moist.

@displacedhousewife

Serving Suggestions

These blondies are excellent served slightly warm with vanilla ice cream. A drizzle of extra caramel and a final pinch of flaky salt elevate them into a plated dessert. They also pair well with black coffee or espresso.

Storage and Make-Ahead Tips

Blondies can be stored in an airtight container at room temperature for up to 3 days. Refrigeration extends freshness to about 7 days, though texture is best when brought back to room temperature.

For longer storage, slice and freeze the blondies individually. They keep well for up to 2 months and thaw easily overnight in the refrigerator.

Common Mistakes to Avoid

Using thin caramel sauce will cause it to absorb into the batter. Overmixing leads to dense blondies. Overbaking removes the chewy center. Cutting while warm results in messy slices.

FAQs

Can I use salted butter?

Yes, but reduce the added salt to ¼ teaspoon and adjust the flaky salt to taste.

Why did my blondies turn out dry?

Dry blondies are usually the result of overbaking, too much flour, or an oven running hot.

Can I double this recipe?

Yes. Use a 9×13 inch pan and increase baking time to 40–45 minutes.

How do I get clean slices?

Chill the blondies for 30 minutes and wipe the knife clean between cuts.

Can I make these ahead?

Yes. The flavor improves after resting overnight.

Final Notes

Salted caramel blondies are at their best when slightly underbaked and allowed to set as they cool. Adjust the salt level based on your caramel and personal taste. This recipe is reliable, flexible, and ideal for both casual baking and special occasions.