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
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
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!
These. look. amazing! But did you use light brown sugar or dark brown sugar?
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
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! :)
My stars…you’re right, I did leave that out. Fixing now. Thanks for the note. I hope you love them!!! xx
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?
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
Yummy. Can’t wait to make these!!
Oh wow. These sound great! I’m loving the addition of coffee, nice little twist.
Blondies AND Christmas tree decorating…best day ever!
I am so making these! They sound amazing.
I can’t wait to hear how you like them!! xo