Salted caramel blondies

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! Salty and sweet, soft and chewy these easy to make salted caramel blondies from Roxanashomebaking.com 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 brownie and as you probably know I’m all about chocolate, but these blondies, oh these blondies rocked 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 kitchen and make another batch.  Good thing they are so easy to make! Salty and sweet, soft and chewy these easy to make salted caramel blondies from Roxanashomebaking.com are oozing with sticky caramel goodness. The perfect treat for any caramel lover! Yes, you do need a mixer, a food processor and a sauce pan but still, it takes around 15 minutes to make them and almost 30 minutes to bake. I think most of the time you 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 caramel sauce or follow the recipe for my quick one : caramels and evaporated milk – heat and stir until melted. That’s it! Salty and sweet, soft and chewy these easy to make salted caramel blondies from Roxanashomebaking.com are oozing with sticky caramel goodness. The perfect treat for any caramel lover! There are just a few variations to this salted caramel blondies recipe. If you’re not a big on sweet and salty treats you can skip the sprinkle of sea salt, although I honestly do not recommend that, 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. Salty and sweet, soft and chewy these easy to make salted caramel blondies from Roxanashomebaking.com are oozing with sticky caramel goodness. The perfect treat for any caramel lover!

Salted caramel blondies

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: one 11X7 baking pan

Salted caramel blondies

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!

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

  1. Heat the oven to 350F. Line an 11x7" baking pan with parchment paper. Set aside
  2. 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.
  3. Add 1 cup of flour and baking soda. Mix until just combined.
  4. Spread the mixture on the bottom of the prepared baking pan.
  5. Bake in preheated oven for 8 minutes. Remove from the oven without turning it off.
  6. Meanwhile make the filling.
  7. In a small saucepan combine the 7 oz caramel and 1/4 cup evaporated milk. Melt over low heat, stirring constantly.
  8. Pour over the half baked crust.
  9. Sprinkle with sea salt.
  10. 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.
  11. 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.
  12. Return the pan to the oven and bake for 20 more minutes.
  13. As soon as you take the blondies out of the oven, sprinkle a pinch of salt on top (optional).
  14. Leave to cool completely in the pan before cutting into squares.
  15. Serve with more caramel sauce, if preferred.
http://roxanashomebaking.com/salted-caramel-blondies-recipe/

Happy Baking,
Roxana

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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....

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Comments

  1. says

    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

  2. Tanya Schroeder says

    Wow Roxana, your pictures are totally drool worthy!! I NEED these! Holy cow, the centers of those blondies look dreamy!

  3. 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! :)

  4. 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.

  5. 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!

  6. 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!

    • 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

  7. 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.

    • 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

  8. 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.

  9. Lori Hayes says

    I just completed making this recipe. The pictures on the website look nothing like the finished product. It appears as though there are actual caramels in the middle of the bars. Also, when you make a crumble, you NEVER add an egg as it adds too much moisture. I went against my better judgement and added it. However the bottom layer with the caramel is very delicious.

  10. says

    Hi Lori,
    I’m sorry to hear you had problems with these bars.
    The top layer is not supposed to be a crumb layer (like in streusel topping) but rather a thin layer of cake like texture, that’s why I added the egg. The caramel filling as I noted in the recipe is made using store bought caramels and evaporated milk, poured over the bottom layer. In some areas there was more filling, in others not so much

    Roxana

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