Mega Delish Chewy Salted Caramel Blondies

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.

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 Blondies, Brown Butter Brownies, Foolproof Fudgy Brownies, Ultimate Skillet Brookies (brownies + chocolate chip cookie’s baby), Chewy S’mores Cookie Bars, Brown Butter Chocolate Chip Cookie Bars, Chocolate Hazelnut Brownies and White Chocolate Fudge Brownies.

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

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)

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!

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:

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

More Delicious Bar Cookie Recipes

For more brownie bar cookies: Brown Butter Blondies, Brown Butter Brownies, Classic Foolproof Fudgy Brownies, Peppermint Brownies and these Hazelnut Brownies.

More brown butter desserts: Banana Skillet Cake, Brown 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 minutes

Cook Time: 27 minutes minutes

Course: Dessert

Cuisine: Bar Cookies

Keyword: Blondies, Blondie, Recipe, Brown Butter, Chocolate Chips, Caramel, Espresso

Servings: 12 Servings

Author: Rebecca Firth

Ingredients

• 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)

Instructions

• 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!

Notes

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!

Add-Ins

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