Gooey Salted Caramel Blondies Recipe
These salted caramel blondies have everything you want in a homemade dessert: crisp, crackly tops, chewy golden centers and a thick layer of gooey caramel hidden inside.
They look like classic blondies when they come out of the oven. But once you break open the center, warm caramel slowly stretches between the buttery layers. Serve them slightly warm for the ultimate caramel pull.
Best of all, this easy caramel blondies recipe uses simple ingredients and requires no complicated decorating.
Why You’ll Love These Caramel Blondies
- Soft and chewy centers with lightly crisp edges
- A rich caramel layer in every bite
- Easy to prepare in one baking pan
- Perfect for parties, bake sales and holiday dessert tables
- Delicious warm, chilled or served with vanilla ice cream
Ingredients
For the blondie batter
- ¾ cup (170 g) unsalted butter, melted
- 1 cup (200 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1¾ cups (220 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine salt
For the caramel center
- 8 ounces (225 g) soft caramel candies, unwrapped
- ⅓ cup (80 ml) heavy cream
- ½ teaspoon flaky sea salt, plus more for serving
How to Make Salted Caramel Blondies
1. Prepare the pan
Preheat the oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving extra paper over the sides so the blondies are easy to lift out.
Lightly grease the parchment paper.
2. Make the blondie batter
Whisk the melted butter, brown sugar and granulated sugar until smooth and glossy.
Add the eggs and vanilla, then whisk until fully combined. Fold in the flour, baking powder and salt. Stop mixing as soon as no dry streaks remain. The batter should be thick.
3. Prepare the caramel
Place the caramel candies and heavy cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each interval, until completely melted and smooth.
Stir in the flaky sea salt.
4. Assemble the layers
Spread approximately half of the blondie batter evenly across the prepared pan.
Pour the warm caramel over the batter, leaving a small border around the edges. Drop spoonfuls of the remaining batter over the caramel and gently spread them without mixing the layers together.
5. Bake
Bake for 28–34 minutes. The top should be golden and crackly, while the center should remain slightly soft.
Do not wait for the middle to become completely firm. The blondies will continue setting as they cool, and overbaking can remove their signature chewy texture.
6. Cool and slice
Allow the blondies to cool in the pan for at least 45 minutes. Lift them out using the parchment paper and cut them into 16 squares.
For a dramatic gooey caramel center, warm an individual blondie for approximately 10 seconds before serving.
Tips for Perfect Gooey Blondies
Use melted butter for a dense, chewy texture and deeper caramel flavor.
Measure the flour carefully. Adding too much flour can make the blondies dry or cakey. For the best results, use a kitchen scale.
Avoid overmixing after adding the flour. Mix only until the batter comes together.
Let the blondies cool before slicing. Cutting them immediately may cause the hot caramel layer to run out of the bars.
For clean squares, chill the blondies first and wipe the knife between cuts.
Easy Variations
Chocolate caramel blondies
Fold ½ cup of dark or milk chocolate chips into the batter before assembling the layers.
Nutty caramel blondies
Add chopped toasted pecans or walnuts for extra crunch.
Extra-salty caramel blondies
Sprinkle flaky sea salt over the blondies immediately after baking. The salt balances the sweetness and intensifies the caramel flavor.
Caramel blondie sundaes
Serve a warm blondie with vanilla ice cream, caramel sauce and a small pinch of flaky salt.
How to Store Caramel Blondies
Store the blondies in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to one week.
You can also freeze individually wrapped blondies for up to two months. Thaw them at room temperature and warm them briefly before serving.
Frequently Asked Questions
Why are my blondies dry?
Dry blondies are usually caused by too much flour or overbaking. Remove them when the edges are set but the center still looks slightly soft.
Can I use prepared caramel sauce?
Yes, but choose a very thick caramel sauce. Thin ice-cream topping may soak into the batter or leak out when the blondies are sliced.
How do I know when the blondies are ready?
The surface should appear golden and crackly. A toothpick inserted away from the caramel layer should come out with a few moist crumbs rather than wet batter.
Can I make them ahead of time?
Yes. The flavor and chewy texture are often even better the following day. Store the uncut blondies in an airtight container and slice them shortly before serving.
The Ultimate Gooey Caramel Dessert
These salted caramel blondies transform simple pantry ingredients into an irresistible dessert with a hidden molten center. Their buttery flavor, chewy texture and glossy caramel pull make them perfect for sharing although keeping a few extra pieces for yourself is highly recommended.
If you make this recipe, leave a comment and tell us whether you enjoyed the center warm and gooey or cool and extra chewy.
