Mega Delish Chewy Salted Caramel Blondies

These blondies are LOADED with flavor! Imagine the chewiest, gooey brown butter blondie base and then layer in flavors of espresso/coffee, dark brown sugar, chocolate chips, vanilla and salted caramel! This blondie recipe is the stuff of dreams! Add vanilla ice cream and a drizzle of more caramel sauce and you have the perfect dessert!
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These Mega Delish Chewy Salted Caramel Blondies might be one of my most favorite recipes on the site! They are ALL THE THINGS.

They start with a brown butter blondie base (from my favorite Brown Butter Blondies!), which if you ask me, is the only blondie batter base that should exist. At their core, blondies have very few ingredients, so you want to make those few ingredients the very best they can be.

Blondies on a marble surface.

And what’s better than melted butter? Brown butter, of course!

Then we add in a sprinkling of chocolate chips (anything you have in the cupboard, from semi-sweet chocolate chips to bittersweet chocolate chips). A drizzle of salted caramel (I use my Brown Sugar Caramel in these) and then a sprinkle of sea salt flakes. And you’re done. Boom. An incredible dessert.

Oh, and I forget the splash of espresso (or strong, fresh-brewed coffee) in these. Next level.

If you’re interested in more bar cookie recipes, I have some in my cookbook, The Cookie Book, and also here on my website! 

You can see all of the Brownie & Bar Cookie Recipes or check out some of my favorites: Brown Butter BlondiesBrown Butter BrowniesFoolproof Fudgy BrowniesUltimate Skillet Brookies (brownies + chocolate chip cookie’s baby), Chewy S’mores Cookie BarsBrown Butter Chocolate Chip Cookie BarsChocolate Hazelnut Brownies and White Chocolate Fudge Brownies.

Let’s make some mega-delicious salted caramel blondies!

Pieces of caramel blondies with chocolate chips on a marble background.

Why You Should Bake 
The Best Salted Caramel Blondies STAT!

  • They have the ultimate blondie texture: fudgy (without the fudge), soft, chewy perfection 
  • These have an extra egg yolk for the ultimate chewy blondies
  • These caramel blondies are shockingly easy to make
  • These blondies have MEGA jazz hands: the yummiest homemade salted caramel sauce (or use any caramel you have on hand!), toasty brown butter, rich dark brown sugar (you can use light too), a splash of espresso (or strong, fresh-brewed coffee), chocolate chips and a heap of rich vanilla flavor
  • These delicious caramel blondies are mixed and baked in under an hour 
  • This blondie recipe is mixer optional (yay)! You can use a large bowl and whisk/rubber spatula or an electric stand mixer or handheld mixer, your choice
  • Like most bar cookie recipes, the biggest hardship is waiting for the blondies to cool completely before cutting (you have to…and they taste better cooled, I promise)
Blondies with sea salt flakes and one with a bite out of it.

The Baker’s Guide to Measuring Flour

One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!

Caramel Blondies with chocolate chips, sea salt flakes and caramel baked into the blondies.

Step-by-Step Instructions (with photos!) to Make 
Perfect Caramel Blondies

Below are step-by-step photos (with captions) to make THE BEST Caramel Blondie Recipe perfect every time! My biggest tips are:

  • Let your brown butter cool a bit. Before adding the brown butter to the blondie dough, make sure it has cooled down closer to room temp. It can still be slightly warm because…see the next tip!
  • Make sure your caramel is cool. If you’re using my Brown Sugar Caramel, make sure it is pourable, but cool, before using.
  • Gather your ingredients first. Since there are a handful of components that make up these blondies, be sure to have the brown butter, caramel and espresso/coffee handy before mixing them together. These blondies come together fast and it will be even faster if you all have those three components waiting and ready to go.
  • Use cold eggs. We’re using cold eggs and a cold egg yolk so that we can take any remaining warmth out of the butter. This way the blondie batter will be the perfect consistency and it won’t melt the chocolate!
  • Use butter to grease your pan. I’m rarely fussy about what you grease your pan with, but with blondies, it matters! There are so few ingredients here, that you want everything that touches your brownies to be the yummiest!

These salted caramel blondies are SO DELICIOUS, let’s get to it!

How to Make Caramel Blondies:

All of the blondie ingredients.
STEP TWO: Gather your ingredients: cooled brown butter, brown sugar, sugar, eggs, egg yolk, vanilla, espresso, salt, baking powder, all-purpose flour and chocolate chips, caramel sauce and sea salt flakes.
Sugar, eggs and vanilla in a glass bowl.
STEP THREE: Add the brown sugar, sugar, eggs, egg yolk, vanilla, espresso and salt to a large bowl and…
Blondie dough getting mixed in a glass bowl.
STEP THREE: …whisk together until thickened and well combined, about 2 to 3 minutes. You can use a mixer or a spatula/whisk for this.
Brown butter in caramel blondie batter.
STEP FOUR: Add in the cooled browned butter whisking until completely combined. It might resist at first, but keep whisking and it will come together.
Adding flour to blondie dough.
STEP FIVE: Mix in the baking powder and then the flour; stirring until just combined. Take care not to over-mix the blondie dough. Mix in the chocolate chips…
Blondie batter without chocolate chips.
STEP FIVE: Your blondie dough should look like this! It will be thick. (I didn’t get a photo with the chocolate chips, but you get the gist!).
Blondie dough in a pan.
STEP SIX: Scoop into the prepared pan, using the back of your spatula or an offset spatula to smooth the top; it doesn’t have to be perfect.
Chocolate chip blondies unbaked in a pan.
STEP SIX: See, not perfect! But they will look perfectly fab once baked!
Blondie batter in a pan with carmel on top.
STEP SEVEN: Drizzle the caramel over the top and then use a knife to swirl it into the blondies.
Blondie batter with caramel on top.
STEP SEVEN: It will look like this!
Blondies fresh from the oven.
When done, they will look like this. Sprinkle with sea salt flakes, if using, and let cool completely in the pan.
Baked blondies cut into nine pieces.
You can cut your blondies into 9 or 12 pieces. Wait until they have completely cooled (it will take a long time; 2 to 3+ hours)  before cutting and following the instructions in the Notes section of the recipe card for best results. Enjoy! xo
Blondies that have just been cut; one with a bite out of it.

Best Baking Tools for
The Jazz Hands Blondies

9×9-inch (23×23-cm) pan 

Whisk, I love this whisk so much! The angles at the base really help you get into the corners when whisking

Bowls, these bowls are awesome 

Spatula, in the video I use the confetti spatula from this set — it’s too cute!

Knife, love this chef’s knife with the white handle

A bunch of blondies.

For more brownie bar cookies: Brown Butter BlondiesBrown Butter BrowniesClassic Foolproof Fudgy BrowniesPeppermint Brownies and these Hazelnut Brownies.

More brown butter desserts: Banana Skillet CakeBrown Butter Chocolate Chip Cookies and Brown Butter Chocolate Chip Cookie Bars.

Click here to see all of the brownie + bar cookie recipes on DisplacedHousewife!

Enjoy this delicious easy blondie recipe!

A quick note on fudgy blondie safety! Most people desire a fudge-like consistency with their blondies. To ensure their safety, make sure they’re baked to at least 160°F (71°C) when tested with an instant-read thermometer. Enjoy your fudgy caramel blondies!

Mega Delish Salted Caramel Blondies

These blondies are LOADED with flavor! Imagine the chewiest, gooey brown butter blondie base and then layer in flavors of espresso/coffee, dark brown sugar, chocolate chips, vanilla and salted caramel! This blondie recipe is the stuff of dreams! Add vanilla ice cream and a drizzle of more caramel sauce and you have the perfect dessert!
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Prep Time: 17 minutes
Cook Time: 27 minutes
Course: Dessert
Cuisine: Bar Cookies
Keyword: Blondies, Blondie, Recipe, Brown Butter, Chocolate Chips, Caramel, Espresso
Servings: 12 Servings


  • 182 grams unsalted brown butter (16 tablespoons (226 g unsalted butter before browning; cooled))
  • 1 ½ cup (330 g) dark brown sugar (packed; can also use light brown sugar)
  • 1/4 cup (50 g) granulated sugar
  • 2 large eggs (cold)
  • 1 large egg yolk (cold)
  • 1 ½ tablespoons (19 g) real vanilla extract
  • 1 tablespoon (13 g) fresh-brewed espresso (or strong coffee; cooled)
  • 1 ½ teaspoon sea salt
  • 1 teaspoon baking powder
  • 2 cups + 2 tablespoons (288 g) all-purpose flour
  • 3/4 cup (128 g) dark chocolate chips
  • sea salt flakes for the tops (optional)
  • 1/3 cup (75 g) caramel sauce (such as Brown Sugar Caramel or Fran's)


  • Preheat the oven to 350°F (177°C) and place a rack in the center of the oven. Butter a 9-inch (23-cm) square baking dish and line the bottom and two sides of the pan with parchment paper.

For the Brown Butter

  • Place 16 tablespoons (226 g) butter in a small saucepan and melt over medium heat. Once melted, crank up the heat to medium-high. Stand by, continuously stirring and watching. Small golden bits will start to settle on the bottom of the pan. Once this happens, take it off the heat and pour it into a medium, heat-safe bowl (be sure to scrape all of the brown bits too!). Set aside to cool.
    For more details on browning butter, check out my How to Perfectly Brown Butter

For the Blondies

  • To the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and whisk), add the brown sugar, sugar, eggs, egg yolk, espresso/coffee, vanilla and salt and mix for 2 to 3 minutes on medium until thick, lightened in color and well combined. Whisk in the cooled brown butter until fully combined. It will resist combining and try to separate; it's important you whisk until it is completely combined and you see no traces of the brown butter.
  • On low mix in the baking powder for 30 seconds and then add the flour, mixing until barely combined and the flour has barely disappeared and you still see some streaks of flour. Stir in the chocolate chips until just combined. Grab a spatula and give it one more mix around the bowl, scraping the sides and the bottom of the bowl to make sure there aren't any pockets of un-mixed flour. The blondie cookie dough will be thick. Take care not to over-mix the dough.
  • Scoop the blondie mixture into the prepared pan and use the back of a spoon or an offset spatula to smooth the tops of the blondies (it doesn't have to be perfect). Drizzle the caramel over the top. Grab a butter knife swirl the caramel into the top of the blondies.
  • Bake in the center of the oven for 25 to 30 minutes (27 minutes is perfect in my oven). The edges of the blondies should be golden brown, the top puffed up a bit and there will be some jiggle in the center of the pan. That's perfect. Sprinkle with flaky sea salt (if using) over the top of the blondies and set on a wire rack until completely cool.
  • See notes below for tips on cutting brownies. Wait until they are completely cool (which will take 2 to 3 hours) before cutting. You can additionally set them in the fridge to make cutting them even easier. Use a very sharp knife and clean the blade in between cuts for the sharpest blondies slices. Enjoy!


Mixer vs Your Arms

I mention a mixer in the instructions.
However, this perfect blondie recipe is definitely a recipe that can easily be made with a large mixing bowl and spatula and/or whisk. Whichever method you use, take care not to over-mix your dough once the flour has been added.
Additionally, you can use a hand mixer if you have one handy!

Melted Butter vs Brown Butter

The brown butter adds SO MUCH flavor to this!!! I highly recommend this extra quick step when making these. However, if you absolutely cannot be bothered, you can use melted butter.

Choosing Chocolate for Your Blondies

I added dark chocolate to the tops of these. Remember that dark chocolate covers everything from semi-sweet to bittersweet chocolate and can contain anywhere between 50% to 90% cocoa solids. What does this mean to you?
Pick whatever chocolate chips you prefer or have on hand!

Storing Your Blondies

Store your perfect blondies in an airtight container at room temperature for several days.

Your Baking Pan

A metal pan is ideal for baking brownies. I link to my favorite in the Shopping section above the recipe.

How to Cut Blondies

The first rule for cutting perfect blondies is the hardest: let the blondies cool completely!
If you want super clean cuts, chill your blondies for several hours before cutting them.
Lastly, use a very sharp knife and clean + dry the knife in between cuts.
I tend to be impatient so my blondies are never perfectly cut, such is life.
NOTE: I cut the blondies into 9 or 12 blondie servings depending on how many people you’re feeding. I think they’re pretty cute when cut into 12 slices!


So many different things that you can add to blondies! Instead of chocolate chips, feel free to use: caramel chips, toffee chips, white chocolate chips, milk chocolate chips, caramel chips, peanut butter chips, butterscotch chips and chopped nuts are all delicious options. Or, you could use half chocolate chips and half one of the above add-ins.
Be sure not to add more than 1 cup of add-ins to your blondies (I didn’t include grams because it’s different for all of those items).

To Serve Caramel Blondies

These blondies are unreal on their own with a glass of cold milk or, turned into more of a dessert with a scoop of vanilla ice cream and drizzled in homemade caramel. I know I list the flaky sea salt as optional, but I highly recommend it for the ultimate salty-sweet dessert.

For More Brown Butter Tips:

Check out my How to Brown Butter Tutorial.
Enjoy your salted caramel blondie recipe!
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo


Leave a Comment & Rate this Recipe

I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox

Recipe Rating


  • Hayley January 27, 2017 at 2:38 PM

    These. look. amazing! But did you use light brown sugar or dark brown sugar?

    • DisplacedHousewife January 27, 2017 at 6:55 PM

      Hi Haley! For this recipe, it doesn’t matter which you use…use whatever you have available or what your preference is. If you want an even more caramelized flavor in the blondies, go for the dark!! Have fun baking!! xoxo

  • Julie February 11, 2015 at 9:07 PM

    I have these baking in the oven right now, and if they taste half as good as the batter did, I’ll be in heaven! Yum. Just out of curiosity, did you forget to include the part where you mia the flour, salt and baking powder together? It was obvious to figure out, but I re-read it a bunch to make sure I wasn’t going crazy! :)

    • DisplacedHousewife February 11, 2015 at 9:33 PM

      My stars…you’re right, I did leave that out. Fixing now. Thanks for the note. I hope you love them!!! xx

  • Amanda paa January 2, 2015 at 4:49 AM

    this might sound like a really dumb question, but when you say to invert the pan, do you then turn the slab back onto its other side so the caramel top is facing up, then cut?

    • DisplacedHousewife January 20, 2015 at 8:14 PM

      Amanda — So sorry this took me so long!! Let them cool 100%, invert and then flip over and cut. If you wanted to cut them using cookie cutters (like cute hearts for Valentine’s Day), you would leave them inverted so that the smooth side is up. Happy baking…love your site. R

  • Anna December 11, 2014 at 3:37 AM

    Yummy. Can’t wait to make these!!

  • Kirsty @ Ever So Sweet December 10, 2014 at 12:07 AM

    Oh wow. These sound great! I’m loving the addition of coffee, nice little twist.
    Blondies AND Christmas tree decorating…best day ever!

  • Cheryl December 8, 2014 at 6:14 AM

    I am so making these! They sound amazing.

    • DisplacedHousewife December 8, 2014 at 6:54 AM

      I can’t wait to hear how you like them!! xo