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Salted Caramel Blondies Recipe

Chewy blondies swirled with salted caramel and white chocolate, topped with a sprinkle of flaky sea salt.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 16 bars
Calories: 332kcal
Author: Lucy Brewer

Ingredients

For the blondies

  • ¾ cup unsalted butter, melted
  • 1 ¼ cups light brown sugar
  • 1 cup granulated white sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 tablespoon cornstarch
  • 1 cup white chocolate chips
  • ½ cup salted caramel sauce (store-bought)

For topping

  • drizzle store-bought salted caramel sauce
  • white chocolate chips
  • flaky sea salt

Instructions

  • Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper, leaving a slight overhang, and spray the parchment paper with non-stick spray.
  • To a large mixing bowl add the melted butter, brown sugar, and white sugar. Beat on medium high until combined and smooth, about 2 minutes.
    3/4 cup unsalted butter, melted, 1 1/4 cups light brown sugar, 1 cup granulated white sugar
    A mixing bowl containing melted butter, brown sugar, and granulated sugar sits on a marble countertop next to a pink cloth.
  • Add the eggs, one at a time, beating well on medium speed between each addition. Add the vanilla extract and beat to combine.
    2 large eggs, room temperature, 1 teaspoon vanilla extract
    A mixing bowl with light brown batter and a raw egg in the center, placed on a white marble surface next to a folded mauve cloth.
  • Add flour and cornstarch to the mixing bowl. Beat on the lowest speed until almost combined.
    2 cups all purpose flour, 1 tablespoon cornstarch
    A mixing bowl containing flour, sugar, and a whole egg sits on a marble surface next to a folded pink cloth.
  • Add white chocolate chips then use a handheld rubber spatula to fold evenly through the mixture.
    1 cup white chocolate chips
    A mixing bowl containing cookie dough with white chocolate chips on a marble countertop, next to a folded mauve cloth.
  • Transfer the blondie mixture to the prepared baking pan. Use an offset spatula or the back of a spoon to smooth the top.
    A square metal baking pan filled with unbaked blondie batter sits on a white marble surface next to a folded mauve cloth.
  • Dollop the salted caramel sauce on top of the blondie mixture then use a knife to gently swirl it into the mixture.
    1/2 cup salted caramel sauce (store-bought)
    A square baking pan filled with light brown batter, topped with dollops of caramel sauce, sits on a marble countertop.
  • Bake in the middle of the preheated oven for 30 minutes. The center of the blondies will still look a bit jiggly and some of the caramel will look runny. The blondies and caramel will set up as the blondies cool.
    A hand uses a spoon to swirl caramel into batter in a square baking pan on a marble countertop.
  • Allow the blondies to completely cool in the pan then turn out and cut into squares.
    A square baking pan with a caramel-swirl cake on a white marble surface, partially covered by a light purple cloth in the corner.
  • Drizzle over the extra salted caramel sauce and scatter over the white chocolate chips. Finish with a sprinkle of flaky sea salt.
    drizzle store-bought salted caramel sauce, white chocolate chips, flaky sea salt

Notes

  • When making blondies, melted butter creates a denser, fudgier blondie with a chewy crumb.
  • Use room temperature eggs as they will incorporate more easily, helping your batter become smooth and light.
  • Be sure to properly measure your flour by spooning it into a measuring cup and
    leveling the top. Too much flour can lead to dense cakey blondies. Avoid over mixing to keep the blondies tender.
  • The added cornstarch softens the blondies making them more tender and less chewy. It can be omitted if you don’t have any but it is worth adding it in if you have some.
  • Be gentle when swirling the caramel into the batter as too much mixing will cause it to sink to the bottom.
  • The blondies were perfectly baked in our test oven in 30 minutes. The center should still be slightly jiggly when you take them out. They will set as the blondies cool. Over baking will dry them out.
  • Cool completely before cutting, this helps the caramel and blondies firm up for clean, neat squares.
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