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Salted Caramel Blondies

Salted Caramel Blondies | browneyedbaker.com #recipe

I think it’s funny that over the last 10 years or so, certain desserts have gone in and out of style. Cupcakes were the new big thing, then macarons, then cake pops, then salted caramel, then stuffed cookies, then… you get the idea. I don’t know about you, but when I like something, I just like it. For life, usually. Salted caramel has definitely had its turn on the food trend carousel, and while it seems to have died down, I am still going all-in on it. I love to keep a jar in the fridge for impromptu ice cream sundaes or for days when I feel like a blondie should be more than a blondie.

Salted Caramel Blondies | browneyedbaker.com #recipe

I generally find plain ol’ blondies to be a bit too much on the buttscotch-y sweet side to eat plain. I quickly resolve any issue by throwing copious amounts of add-ins into the batter. Chocolate chips, nuts, coconut, candy… you name it, and I’ll add it. I love, love, LOVE the contrast that salted caramel sauce gives to my favorite sweet and salty brownies, and decided the same would probably work for blondies.

It worked like a charm! Each sweet bite gets a salty counter-punch, which I love. These blondies are fabulous as-is, but I wouldn’t blame you if you wanted to add some chopped up dark chocolate. Fad or not, I’m going to be eating salted caramel all the live long day. Pass me a spoon!

Salted Caramel Blondies | browneyedbaker.com #recipe

One year ago: Zeppole
Three years ago: Waldorf Salad
Six years ago: Brioche Bread

Salted Caramel Blondies

Yield: 16 squares

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

An easy recipe for basic blondies, baked with a layer of salted caramel in the middle.

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, melted and cooled slightly
2 cups light brown sugar
2 eggs
2 teaspoons vanilla extract
½ cup salted caramel sauce, warm
Fleur de sel (or flaky sea salt), for sprinkling

Directions:

1. Preheat oven to 350 degrees F. Line a 9-inch square baking pan with foil and spray with non-stick cooking spray; set aside.

2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

3. Place the melted butter in a large bowl and whisk in the brown sugar until completely dissolved. Add the eggs and vanilla extract and whisk to combine. Add the flour mixture and fold gently with a rubber spatula until all of the dry ingredients are completely incorporated.

4. Press half of the dough into the prepared pan, smoothing the top with an offset spatula. Pour the salted caramel sauce onto the center of the dough and spread into an even layer, leaving about a ½-inch of space around the edges. Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with an offset spatula until the caramel is covered. Sprinkle the bars with fleur de sel.

5. Bake the blondies for about 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with just a thin coating of caramel. Cool the bars on a wire rack to room temperature, then refrigerate for at least 30 minutes to allow the caramel layer to set. Cut into squares and serve. Store leftovers in an airtight container at room temperature for up to 4 days.

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55 Responses to “Salted Caramel Blondies”

  1. Susan on March 19, 2014 at 12:10 am

    What is your technique for cutting brownies and bar cookies so beautifully with no crazy edges?

    Reply

    • Michelle on March 19th, 2014 at 8:58 am

      Hi Susan, I use a large pizza cutter (OXO brand) to slice through all of my bar desserts. It makes super clean slices!

      Reply

  2. Erin | The Law Student's Wife on March 19, 2014 at 1:03 am

    Michelle, I totally agree about food trends! True love lasts forever, and salted caramel and I are a match made for eternity :)

    Reply

  3. Laura (Tutti Dolci) on March 19, 2014 at 1:11 am

    I love salted caramel (and always will!). Gorgeous!

    Reply

  4. Annie on March 19, 2014 at 3:14 am

    I have problems trying to keep salted caramel in my fridge or rather should I say I just can’t stop eating it it’s so good!

    Reply

  5. Belinda@themoonblushbaker on March 19, 2014 at 4:10 am

    I want to turn this in to pie now! I still love salt on any sweet treat; chocolate or caramel they will have my heart forever!

    Reply

  6. Averie @ Averie Cooks on March 19, 2014 at 6:19 am

    I love blondies and I love salted caramel…like 3 of my next 6 recipes are salted caramel (whoops…bad planning…but oh well!). Pinned these babies from my phone the moment I saw them :)

    Reply

  7. Sophie H on March 19, 2014 at 7:07 am

    Could you use this recipe with chocolate chips (or other things, like sprinkles) and omit the caramel sauce, for just chocolate chip blondies? I can’t wait to try this recipe!

    Reply

    • Michelle on March 19th, 2014 at 1:00 pm

      Hi Sophie, Definitely!

      Reply

      • Sophie H on March 19th, 2014 at 2:45 pm

        Thank you so much Michelle! I can’t wait to try this version and all of the different versions of blondies you could make from this recipe! You’re an amazing baker!

        Reply

  8. Marie @ Little Kitchie on March 19, 2014 at 7:11 am

    Love salted caramel desserts!

    Reply

  9. Lisa @ Simple Pairings on March 19, 2014 at 7:16 am

    Yum! I’ve been on such a salt kick lately (salting everything, it seems – what is Pink Himalayan Sea Salt NOT good on?) Perhaps it stems somewhat from seeing all these delicious salted recipes on my feed, and these blondies certainly are of that category! I imagine these to be incredibly wonderful straight out of the oven…

    Reply

  10. Chloe @ foodlikecake on March 19, 2014 at 7:30 am

    Salted caramel is good on everything and these blondies are no exception! They look delicious!

    Reply

  11. Debbie s on March 19, 2014 at 8:19 am

    My first thought when I saw this post was “Why did I give up sweets for Lent”!!! This will be the first recipe I make after Lent. It looks wonderful!

    Reply

  12. Dana on March 19, 2014 at 8:25 am

    Yes, yes, yes. I cannot get enough salted caramel and blondies are quite possibly the most wonderful food invention ever!

    Reply

  13. Tracy | Peanut Butter and Onion on March 19, 2014 at 9:09 am

    I have never really been a Blondie fan… but that’s obviously because I left out the caramel and salt… thanks

    Reply

  14. Jessica @ Sprinkle Some Sugar on March 19, 2014 at 9:25 am

    I love salted caramel so these have to be amazing! The gooey caramel on the bottom of the bars looks to die for! Pinned! :)

    Reply

  15. Jessica @ A Kitchen Addiction on March 19, 2014 at 10:01 am

    I don’t think I’ll ever be over salted caramel! Love the idea of adding some chopped dark chocolate!

    Reply

  16. bridget {bake at 350} on March 19, 2014 at 10:09 am

    Oh my goodness! SO in love with these, Michelle!

    Reply

  17. Karly on March 19, 2014 at 10:28 am

    I will never stop loving salted caramel! These look amazing!

    Reply

  18. Liz@ Tip Top Shape on March 19, 2014 at 10:31 am

    I love every single thing about these!!!!

    Reply

  19. marcie on March 19, 2014 at 12:04 pm

    Salted caramel will always be in the top 5 of my list of favorites, and I’ll add it anywhere I can. These blondes look AMAZING!

    Reply

  20. Justina on March 19, 2014 at 12:53 pm

    Just found your blog and can’t wait to try all of the great recipes you have on here! Everything looks so yummy!

    Reply

  21. Laura @ Laura's Culinary Adventures on March 19, 2014 at 1:11 pm

    Somethings never go out of style, and I think salted caramel is one of those things!

    Reply

  22. Mir on March 19, 2014 at 2:27 pm

    Salted caramel will NEVER go out of style! At least, not in my world.
    The texture looks fabulous. Chewy and gooey! And I totally agree: always have salted caramel in your fridge! I sometimes eat it with a spoon…

    Reply

  23. Amanda on March 19, 2014 at 2:27 pm

    Blondies are one of my most favorite desserts. And you can never ever go wrong withe caramel. I need these!

    Reply

  24. Kelly on March 19, 2014 at 2:45 pm

    Caramel anything is right up my alley and these blondies will definitely be added to the list of recipes to try. Yum!!

    Reply

  25. Ilona @ Ilona's Passion on March 19, 2014 at 5:18 pm

    Perfect recipe.. I will definitely make it!

    Reply

  26. Laura on March 19, 2014 at 5:19 pm

    These look incredible… I’ve only tried Blondies in Ben & Jerrys ice cream – NEED to make these.
    Laura: a Lifestyle Blog

    Reply

  27. Susan on March 19, 2014 at 8:06 pm

    Woo-Hoo! These look divine! I will be gorging myself on these all weekend!!

    Reply

  28. Jenn on March 19, 2014 at 9:10 pm

    Could not wait to make these! Made them this evening after a special stop at the store for heavy cream.
    EPIC FAIL! It was a complete liquid mess in the middle-but the brownie part cooked nicely LOL! Guess I’ll need to make another run at this recipe over the weekend :).

    Reply

    • Michelle on March 20th, 2014 at 1:19 pm

      Hi Jenn, I’m so sorry these didn’t work out for you. They definitely should not be liquid in the middle. Did you cool completely and then refrigerate?

      Reply

      • Jenn on March 20th, 2014 at 2:15 pm

        Thanks so much for reaching out to me! I figured out what I did wrong….I put ALL of the Salted Caramel Sauce into the brownies instead of just the 1/2c. the recipe called for LOL!!
        I knew it was something boneheaded like that-your recipes Always work out perfectly for me. Yours is one of my favorite sites & I consult it first when looking up recipes :)
        Thank you again & I will repost this weekend when I make them the correct way ;),
        Jenn

        Reply

    • Jenn on March 21st, 2014 at 2:52 pm

      UPDATE: I made these again today with 1 modification. I removed the salt from the brownie batter & put them on a pretzel crust. I used the “proper” amount of caramel this time :), baked them just a little longer & they are Delicious!!! Just as expected but with a little crunch. I accidentally got some of the pretzel crust incorporated into the dough which turned out fine. Just make sure you don’t add extra salt from the bottom of the pretzel bag :) As always – another fabulous recipe from BEB!! Thanks!

      Reply

  29. Jennifer @ Emulsified Family on March 19, 2014 at 10:07 pm

    Blondies are one of my favorite desserts! I can’t wait to try this blondue with a twist!, Thanks!

    Reply

  30. Lindsey @ American Heritage Cooking on March 19, 2014 at 10:49 pm

    Yes, yes, yes!!!! You have combined two of my favorite things!! I agree with you, salted caramel was never destined to be a passing fad in my book. Trends come and trends go but salted caramel is here to stay! Pinned!

    Reply

  31. Cortney on March 20, 2014 at 8:18 am

    These looked so good yesterday on my newfeed, so I decided to whip some up (I always keep salted caramel sauce in the refridgerator since I like to take GOBS of it and eat it!)

    I wanted to comment because I have made tons and tons of your recipies – many are in my go-to book – and this is the first one where it didn’t bake exactly like you said. I had to add an extra 15 minutes onto the cooking time so I’m wondering what I did wrong! They still turned out fabulous (as expected) but a bit dark on the top and the caramel soaked into the batter instead of making a gooey layer. (Which I am fairly certain is also me… Do you have any good tips for spreading the top layer of batter over the caramel? I have this problem with caramel brownies too where instead of a middle layer I end up with the filling squishing through or bubbling up onto the top layer.

    Thank you for all your recipies! We certainly enjoy them in our house!!

    Reply

  32. Katrina @ Warm Vanilla Sugar on March 20, 2014 at 8:40 am

    Gah!! These look so lovely! Can’t wait to try!

    Reply

  33. Jaclyn on March 20, 2014 at 2:49 pm

    These look awesome! Nothing better than salted caramel!

    Reply

  34. Kira - HealthAble Old Soul on March 21, 2014 at 11:25 pm

    I tried a salted caramel bar at New Seasons one time and trust me – I am just one of those people that just don’t like caramel but when I had this bar it changed my mind!!!

    Reply

  35. Megan on March 21, 2014 at 11:52 pm

    I made these today. Absolutely amazing. Is there a difference between regular caramel sauce and salted caramel? I also added dark chocolate chips. I could eat the entire pan in one sitting!

    Reply

    • Michelle on March 23rd, 2014 at 10:12 pm

      Hi Megan, The biggest difference between regular caramel sauce and salted caramel is the addition of the salt, but I also think that salted caramel sauce is cooked a little bit darker than traditional caramel sauce.

      Reply

  36. Sharlene on March 22, 2014 at 7:11 pm

    Oh dear Lord! I made these yesterday … had to cheat ever-so-slightly as did not have time to make caramel sauce so (shock! horror!) used a jar of Hershey’s Caramel Sauce with a pinch of sea salt … but other that it was SO totally perfect and is just to die for! Thanks so much for sharing.

    Reply

  37. AndreaL on March 23, 2014 at 9:35 pm

    Hi Michelle – I’ve never made blonde use before and tried these tonight. I was curious what should the batter consistency be? When I saw the direction of pressing it into the own, I think I messed it up. My batter was a little thin, not quite like a brownie batter. I wonder if I could have used a little bit more flour.

    Reply

    • Michelle on March 24th, 2014 at 11:37 am

      Hi Andrea, The batter is rather thick, like a cookie dough almost.

      Reply

  38. Manu on March 24, 2014 at 5:13 pm

    I just tried the recepie an it just doesn’t work. I’m nornaly a good baker, but the blondie wasn’t cook after 40 minutes. I turned my oven to convection after 30 minutes and it finally brown on the top. I respect the colling time but my pièces are ugly because the edges are taller than the center and they are too gooey. The taste is great, but the apparence is bad and the texture si not right (I had the cookie texture mixture ne fore cooking) .

    Reply

  39. Claire on March 25, 2014 at 10:51 pm

    I wonder if you could just use caramelized white chocolate in your white chocolate brownies to get caramel blondies. It might be less messy. Either way, caramel baked in to anything has to taste good!

    Reply

  40. Beth on March 26, 2014 at 10:41 am

    Wow, these blondies look so tasty!

    Reply

  41. Laura Dembowski on March 26, 2014 at 3:22 pm

    I am so with you. I don’t like a food just because it’s trendy. I also love caramel and love baking it into blondies. It’s been too long since I’ve made caramel blondies.

    Reply

  42. Eleanna on March 28, 2014 at 7:36 am

    I’m all for the salted caramel too! I love it! Your recipe looks delicious! Would you mind if I used it, translated it into Greek and put it on my blog? I’ll obviously credit you and link back to your blog! These blondies look so divine, it would be a shame if my blog followers in Greece didn’t get a chance to taste them! I’ve been a fan of your blog for quite some time now, you’re such an inspiration! xoxo (foodaki.gr)

    Reply

  43. Erin @ The Spiffy Cookie on March 28, 2014 at 4:36 pm

    Desserts trends are definitely on the move but I agree, when I like something I like it and will make it regardless of the food trends. My taste buds don’t care about being trendy! These blondies look perfectly dense and awesome.

    Reply

  44. Maria on March 30, 2014 at 10:58 pm

    Hi Michelle – once again your recipes are certainly making me famous in my office!:p
    I did however read another’s comment-cortney and did experience what she did. It did need longer baking time which was no biggie, and my Carmel layer bled into my brownie layers. Any suggestions to the fix the bleeding issue. I did use regular store bought Carmel sauce. Also it was hard to spread to the top layer. BUT they still were gobbled up in minutes!! Thanks for your time into your love of food!

    Reply

  45. Linda on March 31, 2014 at 5:49 am

    Looked delicious but failed. The 9″ pan ran over with ingredients in my oven. There was no way I could test with a toothpick when it looks like fudge cooking in the oven. A soupy mess of sugar now sits on my counter. 2 cups of brown sugar baking in a 9″ pan?

    Reply

  46. Renee @ Awesome on $20 on April 1, 2014 at 2:18 am

    Don’t be afraid to love what you love is pretty much my life motto. And I do love salted caramel. Always and forever.

    Reply

  47. Rachel Goddard on April 6, 2014 at 12:31 pm

    Hi. Loved your recipe. The salted caramel sauce in the middle is a great addition. I found it rose too much, making it more a cake than a brownie, but tasted great anyway. I’m going to try it again tonight with just 1 teaspoon of baking powder. R

    Reply

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