Salted Caramel Blondies – Deliciously thick and chewy blondies that are infused with vanilla, and stuffed full of salted caramel. These blondie bars are absolutely irresistible!
Salted Caramel Blondies Recipe
Blondies and salted caramel are a match made in heaven – seriously, these are so good.
These blondies are thick, soft, and chewy, infused with vanilla, and have a deep caramelised flavour. They are then stuffed with a thick, gooey layer of salted caramel.
Serve these with a scoop of vanilla ice cream and a drizzle of extra caramel for a super indulgent dessert!
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these blondies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
For the Blondies
- Unsalted butter: melted.
- Light brown sugar: Using all brown sugar gives these bars their chewiness and deep caramelised taste.
- Large egg + egg yolk: Adding an extra egg yolk adds to the chewiness.
- Vanilla extract
- Plain/all-purpose flour
For the Caramel Centre
- Chewy caramels or toffees: I use either Thorntons Original Special Toffee or Kraft Caramels.
- Evaporated milk
- Sea salt
How to make Salted Caramel Blondies
To make these blondies, simply grab a large mixing bowl and whisk together the butter and brown sugar until combined.
Add the egg, egg yolk, and vanilla extract, and whisk until smooth and combined.
Add the flour and salt, and whisk until completely combined.
Spoon half of the batter into an 8×8-inch square baking pan lined with parchment paper, and spread out evenly.
Place the caramels and milk in a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
Allow to cool slightly and thicken up in the fridge – about 20 – 25 minutes.
Stir in the sea salt. Spread the caramel evenly over the blondie batter, then freeze until the caramel is firm – about 15 – 20 minutes.
Top with the remaining batter and spread out evenly.
Bake for 40 – 45 minutes or until the top is dry and golden. The centre will still be a little jiggly, but will firm up as the caramel layer cools. Allow to cool completely in the pan on a wire rack before cutting into bars.
TIP: For cleaner, neater slices, place the pan in the freezer for 1 hour before cutting.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Salted Caramel Blondies are:
- quick and easy to throw together
- deliciously soft and chewy
- stuffed FULL of salted caramel
- the perfect blondies for caramel lovers!
How long will these caramel blondies last? These blondies can be stored in an airtight container at room temperature or in the fridge for up to 1 week.
Can I freeze these blondies? Yes, they also freeze well for up to 3 months. Thaw overnight in the fridge before serving.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!