Salted Caramel Blondies
Ingredients
- Unsalted butter – 170 g ¾ cup, melted and slightly cooled
- 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
- Thick caramel sauce – ¾ cup
- Flaky sea salt – 1 to 1½ teaspoons to taste
Instructions
- Preheat oven to 175°C (350°F) and line a 9×9 inch pan with parchment paper
- Whisk melted butter and brown sugar until smooth and glossy
- Add granulated sugar and whisk until fully combined
- Whisk in eggs one at a time, then mix in vanilla extract
- Gently fold in flour, baking powder, and salt just until combined
- Spread half of the batter evenly into the prepared pan
- Spoon caramel sauce over the batter, keeping it away from the edges
- Sprinkle about half of the flaky sea salt over the caramel
- Spoon remaining batter on top and spread gently
- Add light caramel swirls on top if desired and finish with remaining sea salt
- Bake for 30–35 minutes until edges are set and center is slightly soft
- Cool completely in the pan before lifting out and slicing
Notes
Use a thick caramel sauce for visible layers and gooey pockets
Avoid overmixing to keep the blondies chewy
Slight underbaking ensures a soft center after cooling
For cleaner slices, chill for 30 minutes before cutting
Salt level can be adjusted based on how salty your caramel is
Avoid overmixing to keep the blondies chewy
Slight underbaking ensures a soft center after cooling
For cleaner slices, chill for 30 minutes before cutting
Salt level can be adjusted based on how salty your caramel is