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Salted Caramel Blondies

If you’re craving the ultimate balance of sweet, salty, gooey, and chewy, Salted Caramel Blondies hit all the right notes.
This indulgent dessert is more than just a treat—it’s an experience in every bite. Whether you’re baking for a celebration, a cozy weekend treat, or a crowd-pleasing potluck dish, these blondies are guaranteed to impress.

🍪 Salted Caramel Blondies Ingredients

Ingredient	Quantity
All-purpose flour	1 ½ cups
Baking powder	1 teaspoon
Salt	¾ teaspoon
Light brown sugar	1 ½ cups
Unsalted butter (melted)	¾ cup
Eggs	2
Vanilla extract	2 teaspoons
White chocolate chips	½ cup (optional)
Caramel squares (e.g. Kraft)	12
Heavy cream	1 tablespoon
Flaky sea salt	As needed (for topping)

🔪 How to Make Salted Caramel Blondies

1. Preheat & Prep Your Pan

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper for easy lifting and cleaner slices.

2. Whisk the Dry Ingredients

In a separate bowl, sift and stir together:

1½ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
Set aside.

3. Cream Butter & Sugar

In a large mixing bowl, combine:

¾ cup melted butter (cooled slightly)
1½ cups packed light brown sugar
Whisk until the mixture is creamy and well blended.

Add:

2 eggs
2 teaspoons vanilla extract
Mix until smooth and glossy.

4. Bring It All Together

Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix. If you’re adding extra sweetness:

Fold in ½ cup white chocolate chips (optional)

5. Pour & Smooth the Batter

Spread the blondie batter evenly in the prepared baking dish. Use a spatula to level out the surface.

6. Make the Caramel Swirl

In a microwave-safe bowl, combine:

12 caramel squares
1 tablespoon heavy cream

Microwave in 30-second bursts, stirring between each until fully melted and smooth. Let cool slightly, then drizzle the caramel over the batter in a zigzag. Use a knife or skewer to gently swirl it into the surface.

7. Bake Until Golden & Gooey

Bake for 28–32 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Don’t overbake—these are best when a little soft in the center.