Salted Caramel Blondies
Salted Caramel Blondies are chewy brown-sugar bars with white chocolate chips, a swirl of caramel, and flaky sea salt. Easy, no mixer needed.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups light brown sugar packed
- 12 tablespoons 3/4 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ½ cup white chocolate chips
- ½ cup caramel bits or 12 unwrapped caramel squares
- 2 tablespoons heavy cream
- Flaky sea salt for topping
Instructions
- Preheat the oven to 350°F. Prepare a parchment paper sling for a 13x9 baking pan and spray with nonstick baking spray.
- Whisk the flour, baking powder, and salt together in a bowl.
- In a medium bowl, whisk the brown sugar and melted butter together until fully combined. Whisk in the eggs and vanilla.
- Using a rubber spatula, gently fold in the flour mixture. Once combined, fold in the white chocolate chips and set aside.
- Add the caramel bits and heavy cream to a microwave-safe bowl. Microwave at 50% power in 30-second increments, stirring after each, until smooth. Let cool slightly (not thick and hard, but not piping hot).
- Scrape the batter into the prepared pan and smooth the top.
- Drizzle the slightly cooled caramel over the batter. Use a knife to create a marbled swirl, running it in the opposite direction of the drizzle.
- Bake until the top is shiny and slightly cracked and feels firm (not jiggly), about 30 to 35 minutes, rotating the pan halfway through.
- Immediately after removing from the oven, top with a generous pinch of flaky sea salt.
- Let cool in the pan for 10 minutes, then remove and cool completely on a wire rack before cutting into bars.
Notes
Add salt right away: Sprinkle the flaky sea salt on as soon as the blondies come out of the oven, or it won't stick. If you forget, brush the top lightly with water and sprinkle immediately.
Mixing: Whisk the butter and sugar just until combined and the sheen starts to dull; you're not aiming for light and fluffy.
Caramel: Caramel bits are easiest; unwrapped squares melt a little smoother. Drizzle quickly and evenly so it doesn't puddle.
Variations: Swap white chocolate for dark or semi-sweet chips, add 1/2 cup chopped pecans or walnuts, or use homemade caramel sauce.
Oven: Ovens vary, so an oven thermometer helps you nail the bake time (33 minutes is the author's sweet spot).
Freezing: Cut into squares and freeze uncovered 30 to 60 minutes, or layer parchment between squares before stacking. Microwave from frozen 10 to 15 seconds to enjoy warm.