by Roxana 43 Comments
Salty and sweet, soft and chewy these easy to make salted caramelblondies are oozing with sticky caramel goodness. The perfect treat for any caramel lover! 
One could say I’ve been on a salted caramel kick lately, considering that yesterday I shared with you the recipe for salted caramel chocolate skillet brownieand as you probably know I’m all about chocolate, but these blondies,oh these blondiesrocked my world! I’ve made these salted caramel blondies about two months ago it just took me like forever to edit the photos. The funny thing is that I had to stop editing and run to the kitchenand make another batch. Good thing they areso easy to make! 
Yes, you do need a mixer, a food processor and a sauce pan but still, it takes around 15minutes to make them and almost 30 minutes to bake. I think most of the timeyou spend unwrapping the caramel candies. You can use your favorite caramel sauce if you prefer, just please, don’t use ice-cream caramel topping. Use a thick, rich caramelsauce or follow the recipe for my quick one : caramels and evaporated milk – heat and stir until melted. That’s it! 
There are just a few variations to this salted caramel blondiesrecipe. If you’re not a big on sweet and salty treats you can skip the sprinkle of sea salt, although I honestly do not recommendthat, but I do advise you to add a pinch of salt over the caramel once they are out of the oven. They will take you on a salty roller coaster through the caramel kingdom! You can also add a few chocolate chips over the caramel layer if you feel like you can’t live without chocolate. I totally understand you. 
Salted caramel blondies
Yields one 11X7 baking pan
Salty and sweet, soft and chewy these easy to make salted caramel blondies are oozing with sticky caramel goodness. The perfect treat for any caramel lover!
20 minPrep Time
30 minCook Time
1 hr, 30 Total Time
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Ingredients
- 1/2 cup (113 grams) room temperature butter
- 1/2 cup (100 grams) brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup (120 grams) all purpose flour
- 1/2 tsp baking soda
- 7 oz Kraft caramel, unwrapped
- 1/4 cup evaporated milk
- pinch of sea salt
- 1/4 cup diced cold butter
- 1/4 cup (50 grams) brown sugar
- 1 egg
- 1/2 cup (60 grams) all purpose flour
- sea salt (optional)
- 4 oz caramels + 2 tbsp evaporated milk (optional)
Instructions
- Heat the oven to 350F. Line an 11x7" baking pan with parchment paper. Set aside
- In a mixing bowl cream 1/2 cup butter with 1/2 cup sugar until light and fluffy. Add 1 egg and vanilla extract. Mix well, scraping the sides of the bowl with a spatula.
- Add 1 cup of flour and baking soda. Mix until just combined.
- Spread the mixture on the bottom of the prepared baking pan.
- Bake in preheated oven for 8 minutes. Remove from the oven without turning it off.
- Meanwhile make the filling.
- In a small saucepan combine the 7 oz caramel and 1/4 cup evaporated milk. Melt over low heat, stirring constantly.
- Pour over the half baked crust.
- Sprinkle with sea salt.
- To make the top blondie layer place 1/4 cup butter, 1/4 cup sugar, 1 egg and 1/2 cup flour in a food processor and pulse a couple of times.
- Crumble it over the caramel layer. This part is a little tricky since the dough is wet and somehow sticky, but with a little patience it will work.
- Return the pan to the oven and bake for 20 more minutes.
- As soon as you take the blondies out of the oven, sprinkle a pinch of salt on top (optional).
- Leave to cool completely in the pan before cutting into squares.
- Serve with more caramel sauce, if preferred.
7.6.8
455
http://atreatsaffair.com/salted-caramel-blondies-recipe/
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Happy Baking,
Roxana
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About Roxana
Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.
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I have no words. Other than this...we humans are insanely attracted to dripping ooey-gooey goodness! (Aren't we crazy? Space aliens would think so.) Seriously, Roxy...your styling and photography is just stunningly gorgeous here. And, I'm drooling over your salty caramelized blondies...they look so super-moist and chewy-scrumptious! And, yes...I would add some chocolate. And, I am thinking of joining Baked with Love. Thanks for sharing! xo
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Laura (Tutti Dolci) saysI think my jaw just dropped. These blondies look crazy delicious, Roxana!
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I agree with Stacy, your pictures and styling are gorgeous:) Plus, those Brownies look Heavenly~ Lynn @ Turnips 2 Tangerines
See AlsoStabilized Whipped Cream RecipeDana's Soft and Buttery Black Licorice Caramel Candy RecipeEasy Boston Cream Pie Cookie Bites Recipe | Practically HomemadeRecipe: Most Excellent Ground Bologna Sandwich Spread - Luna Pier CookReply
I'm reeeeeallllyyy coming around to salted caramel and these blondies look SOOO fantabulous!
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Oh my, these look over the top full of deliciousness!
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Ooooh that dripping caramel is so inviting! I'm dying over here!
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- Liz says
Whoa, I could eat a whole pan of these babies! LOVE them in all their caramel decadence!!!
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- Tanya Schroeder says
Wow Roxana, your pictures are totally drool worthy!! I NEED these! Holy cow, the centers of those blondies look dreamy!
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- jade says
Hi! These look AMAZING! I'll definitely be making these and my regular caramel brownies for this weekend! I do have my own thick caramel sauce in the fridge right now (both reg and a whisky variation), how much approx do you think I'd use...just pour enough for a layer? Thanks again for this recipe ... my Hubby will be eternally grateful! :)
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Wow...those pictures are amazing. If I could just grab a few of those, yes a few, I'd die a happy girl!
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I came here every day just to drool over your delicious desserts. Today is no different. These look amazing!
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- Emily @ Life on Food says
Even if these were hard to make I would be in. They look amazing. I am a choclate girl too but every so often I need a caramel fix.
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I've never seen blondies look so darn mouthwatering, Roxana! These are amazing!
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All that gooey caramel... these blondies are drop dead gorgeous! :P
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- Kate@Diethood says
Oh my gosh ... I bet these were amazing!! don't mind the salted caramel at all...keep 'em comin'!!! LOVE that stuff! And blondies are SO my thing!
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- Dina saysSee AlsoChopped Cooked Chicken Recipe
i love making bars and these sound delish!
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This may be my new favorite thing in the history of EVER. That caramel sauce is naughty and I want a bowl of it.
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OMG, I've found my weekend baking project! Love salted caramel blondies...I can taste it in my mouth now.
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- Laurie @ Adventures In Baking says
These look amazing. I LOVE CARAMEL! And I just learned to make caramel sauce for a bake-off I did last year. I might have to make these for my own birthday.
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- Peggy says
These are absolutely stunning!
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Holy cow. These look amazing! You have the gooey and drippy thing down. Awesome job. :) And I need to try this salted caramel thing. I've of course tried caramel but never salted caramel!
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- Mal says
Hi! These sound great but I'm a new chef/baker and we don't own a food processor. Any suggestions?
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- Roxana says
Hi Mal, If you don't own a food processor you can mix the ingredients by hand, just make sure they are well blended. Roxana
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I just saw these on Pinterest and wanted to drop by to tell you that they look absolutely wonderful. I've been looking for a blondie recipe and this is definitely on my to-do list this weekend. Thanks for sharing.
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These look delicious Roxanna, I love your photography it's stunning. Thanks for hosting this month.
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I would love 100000 of these, please!
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- Mandy says
I made these but switched out the caramel for raw honey (the solidish type). I looove honey and they turned out pretty good! awesome recipe and great directions. I'll be back for more!
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- Suzanne says
Roxana,How did I miss these blondies! They look totally amazing your photo skills and cooking skills together having me drooling. I have your salted caramel chocolate skillet brownies in the oven as I write this and now I'm thinking about making these next!
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- Jinny the chatterbox says
Could it be ppossible to add my own caramel sauce in between layers or I need to use the one you use in your recipe? I can't wait to make them! Your pictures look yummy!
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- Roxana says
Hi Jinny, I'm pretty sure you can add your own caramel sauce. I would not advice using caramel ice-cream topping since it's thinner but any good caramel sauce should work fine. Roxana
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- DessertForTwo says
These photos are amazing! You always blow me away with your creativity! And now I want some brownies!
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- marion says
If you put the caramels in the freezer the cellophane will come off much faster.
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- tara says
I had the same issue Lori. Next time I will start the filling first, it took about 20 minutes to melt the caramels, while the bottom layer was done much faster. The top layer was really more of a paste, and hard to disperse on top of the melted caramel layer. Still tasted delicious, just didn't look too appealing.
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- Roxana says
Hi Tara, Thanks for the comment. Sorry to hear you had trouble making the blondies. Indeed the top layer is more of a wet dough than a crumble and it's a little hard to spread it over the caramel layer, but in my opinion it's worth the effort. I don't know why it took you 20 minutes to melt the caramels, mine were done in just a few minutes, while the bottom layer was in the oven. Roxana
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- ahappycook says
I will try this. Looks very moist and crumbly at the same time.
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This dessert looks amazing! I love indulgent desserts. The caramel sauce just make them over the top. Yum! Thanks for sharing!
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- Denise Thrasher says
What size pan did you use, it seems like a small batch. Most brownie recipes call for at least 2 cups flour.
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- Roxana says
Hi Denise, I used an 11X7" baking pan. You could use a 9" square pan also. Roxana
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- Valeryssa says
Hey! These blondies look AMAZING and I can't wait to make them. We don't have Kraft caramels over here, though, so when making my own salted caramel sauce, how much of it should I use in the recipe? One could argue that you can never have too much caramel, but we all know how precise baking is ;). Thanks!
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- Roxana says
Hi Valeryssa, you can use any caramels you have on hand, as long as it weights 7 ounces for the filling and an additional 4 ounces to drizzle over the blondies (optional)
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- Liz says
I love all these delicious layers! I can never resist a caramel dessert :)
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