Gooey Salted Caramel Blondies
Oh, honey, you’re in for a treat! These Gooey Salted Caramel Blondies are the ultimate indulgence—soft, buttery blondie goodness swirled with luscious ribbons of salted caramel and topped with just the right sprinkle of flaky sea salt.
Imagine biting into these golden squares that practically melt in your mouth while delivering that perfect balance of sweet and salty.
Whether it’s for a cozy night in or a dessert table showstopper, this recipe is guaranteed to make everyone swoon.
Plus, it’s so easy to whip up—you’ll feel like a baking rockstar without breaking a sweat!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch square baking pan and line it with parchment paper, letting the edges hang over for easy removal later. A well-greased pan ensures no sticky disasters when it’s time to slice those gooey beauties.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together all-purpose flour, baking powder, and a pinch of salt. This step helps distribute the leavening agent evenly, ensuring your blondies rise perfectly without any dense spots.
Step 3: Cream Butter and Sugar
Using a hand mixer or stand mixer, cream softened butter and brown sugar until light and fluffy. The rich molasses flavor from the brown sugar pairs beautifully with the caramel swirls we’ll add next. Be sure to scrape down the sides of the bowl to avoid missing any pockets of unmixed ingredients.
Step 4: Add Eggs and Vanilla
Crack in one egg at a time, mixing well after each addition. Then stir in vanilla extract for that warm, aromatic touch. Don’t rush this part—the smoother the batter, the better the texture of your blondies will be.
Step 5: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture until just combined. Overmixing can lead to tough blondies, so stop as soon as everything comes together. Now’s the fun part: gently folding in chunks of soft caramel candies or dollops of store-bought caramel sauce. Swirl them slightly with a knife for that marbled effect.
Step 6: Bake to Perfection
Pour the batter into your prepared pan, smoothing it out with a spatula. Sprinkle generously with flaky sea salt before popping it into the oven. Bake for about 25-30 minutes, or until the edges are golden brown but the center still has a slight jiggle—it’ll firm up as it cools.
Step 7: Cool and Slice
Let the blondies cool completely in the pan on a wire rack. Trust me, patience pays off here; cutting them too soon might result in messy slices. Once cooled, lift the blondies out using the parchment paper overhang, slice into squares, and prepare for compliments galore!
Pro Tips
- Use Softened Caramels: If using unwrapped caramel candies, soften them in the microwave for 10-15 seconds to make them easier to incorporate into the batter.
- Don’t Overbake: Blondies continue to set as they cool, so err on the side of underbaking for maximum gooeyness.
- Double the Salt?: If you’re a fan of sweet-and-salty magic, double the amount of flaky sea salt for extra oomph.
- Make Ahead: Prepare the batter ahead of time and refrigerate overnight. Just bake fresh when ready to serve.
- Swap Flavors: Try adding chopped pecans or dark chocolate chips for added texture and flavor contrast.
Storage
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For longer storage, keep them in the fridge for up to a week. Bring to room temp before serving for best results.
- Freeze individual portions wrapped in plastic wrap and stored in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before enjoying.
Gooey Salted Caramel Blondies
Description
These Gooey Salted Caramel Blondies are buttery, chewy, and bursting with ribbons of creamy caramel. Topped with flaky sea salt, they're the perfect blend of decadence and simplicity.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Grease an 8x8-inch square baking pan and line it with parchment paper, leaving some overhang for easy removal.
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In a medium bowl, whisk together the flour, baking powder, and fine sea salt. Set aside.
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In a large mixing bowl, combine the melted butter and brown sugar. Use a hand mixer to beat until smooth and creamy.
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Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully incorporated.
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Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
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Fold in the caramel candies or drizzle caramel sauce throughout the batter. Use a knife to swirl lightly for a marbled effect.
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Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle generously with flaky sea salt.
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Bake for 25-30 minutes, or until the edges are golden brown and the center is set but still slightly soft.
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Allow the blondies to cool completely in the pan on a wire rack before slicing into squares.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 40g14%
- Dietary Fiber 1g4%
- Sugars 28g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Ensure your butter is fully melted but not hot to prevent scrambling the eggs during mixing.
- For gluten-free blondies, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
- Adjust the sweetness by reducing the brown sugar slightly if using very sweet caramel candies.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
