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
A higher fat to flour ratio keeps blondie brownies fudgy rather than cake-like, making them utterly delicious!
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.
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.
Did you make this?
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Let’s Make 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 + Notes
- 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!
Nutrition Information:
Are you making this recipe? I love to see your creations so please tag @ErrensKitchen on Instagram and hashtag it #ErrensKitchen
Cindy says
Hi Erren – I have all the ingredients at home but the whipping cream. Can half/half be substituted since you really don’t need that much of it?
Erren says
Hi Cindy, half & half would work fine. Hope you like the recipe!
Rose says
Hi Erren,
I made these last night and they came out perfect! I see some people have had trouble with the caramel, but it’s not an easy thing to make. It took me quite a few times to get it right in the past, but if you keep trying, you’ll get it right and never look back! Thanks so much for sharing this outstanding recipe! LOVE your blog!
Erren says
Hi Rose, THANK YOU! Yes, caramel is really hard to master! A lot of people have had trouble with it, but I have tested the recipe time and time again and don’t know what else I can add to help. It was really starting to feel bad about it! I’m so glad it worked out for you!
Amanda says
Hey Erren, I made these yesterday and they came out just beautiful! My family ate the whole tray in one sitting! Well done!
Erren says
Hi Amanda! Thank so much for letting me know! That’s so great to hear!
Shelly says
Hi, I made these twice. The first time I made them, the caramel came out hard so I lowered the heat the next time and stirred constantly. I also added a little extra butter. They came out so yummy! Thanks so much!
Erren says
Hi Shelly, Thanks so much for letting me know! I’m glad you tried again!
david says
I just want to verify that the amount of whipping cream is actually 1 tablespoon because I’ve tried twice to make the caramel (second time I’ve cooked it less time), and in both cases it became hard right after I’ve removed it from the heat
Thanks
Erren says
Hi David, I am so sorry to hear you’ve had trouble. You are not the only one. I have tested this recipe quite a few times and have used it for quite a few recipes. I don’t have an issue with it, but must admit that before I created this recipe, I had a lot of caramel that turned out like toffee. It took me a while to master. You can try more cream, but without being able to see what you’re doing, it’s really hard to troubleshoot! again, I am so sorry you’ve had trouble with it!
david says
Thanks! I will try again 🙂
Raquel says
I baked these in an aluminum pan for 25minutes as suggested and it was all gooey. Baked it longer for at least 30 extra minutes and it was almost settled enough in the middle. I used caramel squares for the caramel instead and it worked great! The chocolate never hardened. I ended up working on this recipe for an hour and just froze them to eat in the same night.
Erren says
So sorry to hear it was difficult for you. All ovens are different so with that in mind, I changed the cooking time on the instructions. I can’t imagine why the chocolate didn’t set. I would stick it in the fridge if this sort of thing happens again.
Mary says
Just checking the amount of butter. You put 1 stick for Blondies & 1/2 cup for the caramel–so the same amount of butter in each (1 stick is usually 1/2 cup)? I thought blondies would need 1 cup/two sticks. These look fantastic–I don’t want to mess them up!
Erren says
Hi Mary, Sorry for the confusion. I live in the UK and have to convert the recipes into US measurements (butter doesn’t come in sticks here). I must have done these at different times and used sticks in one and cups in the other. Either will work fine though.
Debbie says
Hi Erren, these looks incredibly glorious! My oldest daughter Candice love salted caramel everything-and concurrently is 7 1/2 months pregnant with a sweet baby boy. i’m going to make these for her (and her hubby Jon, and precious daughter Lela.
I’m going to be “translating” these into gluten free, since I have been for almost three years.
I’ll let you know how they are. : )
Erren says
Hi Debbie, I’m so glad you like the recipe! Please let me know how the conversion goes!
Nina says
I know you said not to overbake the blondies, but after 25 minutes mine are VERY jiggly still and look raw…..HELP! Keeping them in a bot longer. Hope thats not a mistake 🙂
Erren says
Hi Nina, I just got this! How did it turn out?
Nina says
No problem! I left them in a few minutes longer because I didn’t want them to be overdone. They caved in the middle a little bit so the caramel sort of pooled but I’ll let you know after we try them!
Suzanne @ Flour Arrangements says
Wow. Just wow! This recipe looks amazingly indulgent! Can’t wait to try it!
Erren says
Thanks Suzanne! Let me know if you do!