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This recipe for Salted Caramel Blondies Bar is so rich and indulgent you’ll be making it over and over again!
Let me just start by saying that this recipe is one of my crowning glories! It is unbelievably delicious and since I created this recipe it has been shared over a million times!
I will warn you – these blondies are rich, but the salted caramel and the dark chocolate balances the sweetness perfectly. I think making these topped with milk chocolate would ruin that balance. If you love these blondies, why not try my Chocolate Chip Blondies recipe too?
Why This Recipe Works
- Melted butter in the base keeps it an easy recipe that doesn’t require a mixer.
- Using salted caramel offsets the sweet richness perfectly.
- The cream in the caramel keeps it smooth and emulsified.
- Using dark chocolate instead of milk chocolate helps balance the sweetness.
Making Perfect Caramel
For detailed information on making the perfect caramel, see my post for Homemade Caramel. It’s a step by step guide that turns out perfect every time!
How to Make Salted Caramel Blondies
- Sift dry ingredients into a mixing bowl.
- Mix butter and sugars in a separate bowl until fluffy.
- Add in eggs one at a time.
- Mix the flour into the wet ingredients.
- Fold in chocolate chips
- Bake for around 30 minutes.
- Make caramel, pour onto cooled blondies, allow to set.
- Melt chocolate, pour onto cooled blondies, allow to cool completely
- Serve and enjoy.
Step by Step Instructions
Add the dry ingredients into a large mixing bowl.
Mix until combined and add the melted butter, vanilla, and eggs
Mix the flour into the wet ingredients until combined. Fold in the chocolate chips.
Spread dough into a pan and bake for 30 minutes. Set aside to cool.
I use a silicone pan for this recipe because I find it’s the easiest way to remove the blondies from the pan. With a silicone pan, you just pop it out in one piece and there’s no breaking or sticking to the pan. You can one like mine from Amazon here. (#paidlink).
Make the Caramel (for detailed information on how this is done, see my post on how to make Homemade Caramel)
Pour the caramel over the blondies.
Allow to cool completely.
Melt chocolate (for more information on doing this well, see my post on how to melt chocolate) and pour over the blondies.
For detailed instructions see my post on How to Melt Chocolate.
Allow to cool completely before cutting.
Serve & enjoy!
Erren’s Top Tips
- You can line the pan with nonstick foil or baking paper. Just keep in mind, if you use a silicone pan that isn’t fitted with any sort of frame (which will be floppy when you hold it), make sure to put it on top of a cookie sheet before filling it to keep it stable and a avoid disaster when moving in and out of the oven.
- Please note that the caramel recipe uses golden syrup which is an amber-colored syrup with a rich, deep sweetness that you can buy here on Amazon. (#paidlink). I love golden syrup and use it a lot, but it could be substituted with corn syrup.
- When you are ready to slice the blondies, heat the knife before you cut it (be very careful not to touch it when slicing). The knife will easily go through the chocolate without cracking it and it will give the caramel that beautiful ooze. Your guests will love it!
Other Great Cookie Bars
FAQs
What makes a blondie so good?
A higher fat to flour ratio keeps blondie brownies fudgy rather than cake-like, making them utterly delicious!
How do you know when your blondie brownie is done?
Your blondies are done when the edges are visibly baked through and the center is set and doesn’t wiggle when you shake the pan.
What’s the difference between a blondie and a brownie?
The difference between a blondie and a brownie is chocolate, it’s a simple as that, a blondie is the same consistency as a brownie but vanilla flavored.
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Recipe
Salted Caramel Blondies Bar
Ingredients
For the blondie base
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup butter (melted)
- ¾ cups light brown sugar (packed)
- 4 tablespoons granulated sugar
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
For The Caramel
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 tablespoons golden syrup (or light corn syrup)
- 6 tablespoons butter (seperated)
- ⅓ cup heavy cream (or whipping cream)
- 2 teaspoons vanilla extract
- 1 teaspoon salt
For The Topping
- 12 oz Dark Chocolate (chopped)
Instructions
For The Base
- Preheat the oven to 350 f/ 170c degrees.
- Grease a 9-inch silicone baking pan.
- In a large mixing bowl, mix the flour, salt, baking soda, baking powder, brown sugar, and granulated sugar together.
- Add the melted butter, eggs, and vanilla. Mix until combined. Mix in the chocolate chips.
- Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes. After 30 minutes, give the pan a little shake. If it jiggles in the middle, put the pan back in and try again every 5 minutes until there is no longer a jiggle.
- Set aside to cool.
For The Caramel
- Combine the sugar, brown sugar, and syrup in a medium saucepan on medium heat, stirring every few minutes to keep the sugar heating evenly, but don’t stir constantly. Cook until it becomes fluid and deep caramel color.
- Add the butter off the heat (The mixture will bubble rapidly so be careful) stirring constantly with a whisk until combined completely into the sugar mixture. There should be no visible butter so whisk quickly to combine and keep whisking until it is thoroughly combined (This can take 3 or 4 minutes).
- Very slowly stir in the heavy cream, vanilla, and salt until combines. Allow to cool before pouring over the cooled blondie base. Allow to cool completely.
Foe the chocolate topping
- Melt the chocolate melt chocolate in a microwaveable bowl for 30 seconds at a time (stirring in between) until the chocolate is smooth and fluid.
- Pour the melted chocolate over the caramel and set aside until the chocolate has cooled completely.
- Cut into squares and serve.
Tips
- You can line the pan with nonstick foil or baking paper, but I haven’t tried these methods and can’t guarantee you won’t run into problems. Just keep in mind, if you use a silicone pan that isn’t fitted with any sort of frame (which will be floppy when you hold it), make sure to put it on top of a cookie sheet before filling it to keep it stable and to avoid disaster when moving in and out of the oven.
- Please note that the caramel recipe uses golden syrup which is an amber-colored syrup with a rich, deep sweetness that you can buy here on Amazon. (#paidlink). I love golden syrup and use it a lot, but it could be substituted with corn syrup.
- When you are ready to slice the blondies, heat the knife before you cut it (be very careful not to touch it when slicing). The knife will easily go through the chocolate without cracking it and it will give the caramel that beautiful ooze. Your guests will love it!
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