Buttery Caramel Blondies
Soft, chewy, and rich with buttery caramel flavor, these blondies are the perfect dessert for caramel lovers. They have crisp golden edges and a soft, gooey center loaded with sweet caramel bits in every bite. Easy to make and perfect for parties, holidays, or whenever you’re craving something sweet and indulgent!
Ingredients
- ¾ cup (170g) unsalted butter, melted and slightly cooled
- 1½ cups (300g) packed brown sugar (light or dark)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1½ cups (190g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup caramel bits or chopped soft caramels
Optional:
- ½ cup chopped pecans or walnuts
- Flaky sea salt for topping
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it with butter or nonstick spray. Set aside.
Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and glossy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until combined — do not overmix.
Add the Caramel
Gently fold in the caramel bits (and nuts if using), making sure they are evenly distributed throughout the batter.
Bake
Spread the batter evenly into the prepared baking pan. Smooth the top with a spatula.
Bake for 22–26 minutes, or until the edges are set and lightly golden, and the center is slightly soft. A toothpick inserted in the center should come out with a few moist crumbs (not wet batter).
Cool and Slice
Allow the blondies to cool completely in the pan before slicing. This helps them set properly and makes cutting easier.
Cut into 9 or 16 squares, depending on your preferred size.
Tips for Perfect Blondies
- For extra gooey blondies, slightly underbake them.
- For firmer blondies, bake an additional 2–3 minutes.
- Sprinkle flaky sea salt on top before baking for a sweet-salty flavor contrast.
- Store in an airtight container at room temperature for up to 4 days.
These buttery caramel blondies are rich, chewy, and completely irresistible. Serve them warm with a scoop of vanilla ice cream for an extra decadent dessert!