Salted Caramel Blondies

I love me some blondies.

I haven’t made any in a while, and I thought a batch of chewy blondies were long overdue. And they were made even better with a layer of salted caramel through the middle!


Things have been pretty crazy around here, and I honestly don’t even know where the days go.

What between four shifts per week at work, two and a half days at culinary school, homework, assignments and my little baby blog here, I hardly have enough time to breathe, let alone bake.

And that’s not even including time spent with friends, family or planning my trip to Europe.


So when I bake at home these days, they tend to be simpler things, like cookies, bars and brownies, some breakfast muffins and a little bit of Nutella ganache goodness.

Things that are practical, things I can pack and take on-the-go, and things that keep me comforted as the weather gets colder and the days get shorter.


So these blondies make life easy. Mix everything together, spread it into a pan, bake and then slice. They are even easier if you already have a lovely little jar of homemade salted caramel sitting in your fridge.

I hope you enjoy these simple chewy salted caramel blondies as much as I did.


SALTED CARAMEL BLONDIES

Blondie recipe adapted from Smitten Kitchen.

220g unsalted butter, melted
1 cup light brown sugar (215g)
1 cup dark brown sugar (240g)
2 eggs
1 tsp salt
2 1/2 cups plain flour (310g)
1/2 – 3/4 cup salted caramel sauce

Preheat the oven to 180 degrees. Grease a 12 x 16 inch pan and line it with baking paper.

Using a stand mixer, beat the butter and sugars together until the mix is smooth and lightens slightly. Do not over beat. Add the eggs one at a time, beating well after each addition.

Add the salt and flour, and beat on a low speed until just combined.

Pour 2/3 of the batter into the prepared pan and spread with a knife or spatula until even.Top with about 1/2 to 3/4 cup of salted caramel, depending on your tastes.

Drop tablespoons of the remaining blondie batter around the pan, on top of the salted caramel. Bake for around 25 minutes, until golden brown and set in the center.

Allow to cool before cutting into squares. Makes 24 salted caramel blondies.

14 Thoughts on “Salted Caramel Blondies

  1. I love blondies and would take them over brownies any day! Adding a layer of salted caramel is even better .. these looks absolutely heavenly!!

  2. YUM, I love salted caramel, and I love blondies…what a great combination! :)

  3. Oh my god this is like divine providence! I have a jar of salted caramel sauce sitting in my fridge—leftovers from when I made some sauce to serve with a chocolate torte last week. I was just wondering what I should do with the leftovers… totally making this! Or I might swirl it into regular chocolate brownies. Either way, thanks for directing my leftovers towards something delicious!

  4. Oh my goodness, these look absolutely amazing! I’m definitely going to have to try these. Thanks for the recipe :)

  5. Is it 180 degrees or 350 degrees? It seems like a really low temperature to bake at for 20 minutes. Making these now and am so excited ….i am a salted caramel lover!

  6. Turned out great!! Thanks for yet another delicious recipe!

  7. Hi I have just found your blog and love it! However my first recipe (this one) hasn’t gone too well…. I didn’t have a 16×12 inch pan but used only a slightly smaller one, however the blondies are way thinner than your photos. They are also a bit over cooked as I left them in slightly longer to get the sauce to go lovely and dark like yours has in the photo (it didn’t look cooked at the 25 minute mark). Any ideas why your sauce is lovely and dark yet the blondie mixture is still quite pale? And is the temperature for fan-assisted or just conventional oven? I used conventional as I wasn’t sure.

    • Hi Kate! I’ll start at then end and work backwards. The oven I used to bake these is old, it says it’s “fan forced” but I’ve always just set it to regular temperatures – 180 C for these. It’s important to know your oven, and whether it runs hot/cold, and adjust accordingly. My caramel is that colour because the sauce was already that colour before the brownies were cooked! Homemade caramel sauce (http://www.butterbaking.com/2012/05/29/salted-caramel/) is typically a dark amber colour, and doesn’t need to get darker in the oven.
      As for the pan, I’m not sure why they would have been thinner, I made these over 2 years ago! But all that butter and flour should make quite a bit of dough. Hope you have better luck lovely. :-)

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