Gooey Salted Caramel Blondies

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 8x8-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.