Can I use homemade caramel instead of store-bought caramel squares?

Absolutely! If you have a homemade caramel sauce you love, use about 1/3 cup and drizzle as directed. Just aim for a thick, spoonable consistency so it stays on top and swirls well.

What can I substitute for heavy cream with the caramels?

Whole milk or half-and-half will work—just note the caramel might be a bit less rich. Avoid anything low-fat as it may thin out the swirl too much.

How do I know when my blondies are done baking?

Look for golden edges and a set center. The middle should be just firm to the touch, and a toothpick should come out with a few moist (not wet) crumbs. Slightly underbaked is better than overbaked!

Can I make these in an 8x8-inch pan instead?

Absolutely, but you’ll need to reduce the amount of batter or accept taller, fudgier blondies. If using all the batter, increase baking time by 5-10 minutes and cover with foil if the top browns too quickly.

Salted Caramel Blondies Recipe

Description

These Salted Caramel Blondies combine rich, chewy brown sugar blondie bars with a swirl of gooey caramel and a touch of sea salt. They have a melt-in-your-mouth texture, enhanced by white chocolate chips (optional), and create the perfect balance of salty and sweet in every bite.

Ingredients

Units Scale

Dry Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt

Wet Ingredients

3/4 cup unsalted butter, melted
1 1/2 cups light brown sugar
2 eggs
2 teaspoons vanilla extract

Add-Ins

1/2 cup white chocolate chips (optional)

Caramel Topping

12 caramel squares (such as Kraft)
1 tablespoon heavy cream
Sea salt, for topping

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Instructions

Prepare Oven and Pan – Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, allowing some overhang for easy removal.
Sift Dry Ingredients – In a small bowl, sift together the flour, baking powder, and salt. Set aside.
Mix Wet Ingredients – In a large bowl, combine the melted (and slightly cooled) butter with the brown sugar. Whisk until the mixture looks light and airy. Add in the eggs and vanilla extract, mixing until well combined.
Combine Wet and Dry – Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. Gently fold in the white chocolate chips if using.
Transfer to Pan – Spread the blondie batter evenly into the prepared baking dish.
Prepare Caramel Topping – In a small microwave-safe bowl, add the caramel squares and heavy cream. Microwave for 1 minute, pausing halfway to stir. Stir until smooth, microwaving for an additional 15–20 seconds if needed until fully melted.
Marble Caramel – Allow the caramel to cool for 1–2 minutes. Drizzle it in a zigzag pattern over the batter. Use a knife to gently marble the caramel into the blondie batter’s surface.
Bake – Place the pan in the oven and bake for 28–32 minutes, or until the center is fully cooked and a toothpick inserted comes out clean or with a few moist crumbs.
Finish and Cool – While still hot, sprinkle the top with sea salt. Allow the blondies to cool in the pan before lifting them out and cutting into squares.

Notes

For chewier blondies, bake on the lower end of the baking time and avoid overmixing the batter.
You can substitute dark brown sugar for a deeper flavor.
White chocolate chips are optional but add extra texture and sweetness.
Let blondies cool completely before slicing to get clean edges.

Nutrition

Serving Size: 1 blondie (1/12th of recipe)
Calories: 320
Sugar: 26g
Sodium: 220mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 0.5g
Protein: 3g
Cholesterol: 52mg