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Salted Caramel Blondies

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These salted caramel blondies are rich, chewy, and perfectly balanced with buttery sweetness and salty caramel swirls. A quick and easy treat that’s perfect for any occasion.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, melted
  • 1 1/2 cups (300 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250 g) all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (180 ml) salted caramel sauce, homemade or store-bought
  • 1 teaspoon flaky sea salt, for sprinkling on top

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Melt the butter gently in a microwave-safe bowl or saucepan until fully melted but not browned (about 1-2 minutes). Let it cool slightly.
  3. In a large bowl, whisk together the light brown sugar and eggs until smooth and pale, about 2-3 minutes. Stir in the vanilla extract.
  4. Slowly pour the melted butter into the sugar-egg mixture while whisking continuously.
  5. In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula until no streaks of flour remain. Do not overmix.
  6. Pour half of the batter into the prepared pan and spread evenly. Dollop half of the salted caramel sauce over the batter and gently swirl it in using a knife or skewer. Repeat with the remaining batter and caramel.
  7. Bake for 25-30 minutes. Start checking at 25 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but no raw batter. The edges will be golden brown and the middle still soft.
  8. Immediately sprinkle flaky sea salt evenly on top as soon as the blondies come out of the oven.
  9. Let the blondies cool completely in the pan (about 1 hour). Use the parchment paper overhang to lift them out and cut into squares.

Notes

Do not overmix the batter to keep blondies tender. Use room temperature eggs for better mixing. Swirl caramel gently to create pockets of molten caramel. Sprinkle flaky sea salt immediately after baking for best flavor. Let blondies cool completely before cutting to avoid a gooey mess.

Nutrition

Keywords: salted caramel blondies, blondies recipe, caramel dessert, easy blondies, chewy blondies, salted caramel dessert

Find it online: https://pokirecipes.com/salted-caramel-blondies-recipe-easy-5-step-guide-for-perfect-treats/