Salted Caramel Blondie Bars

Rich, chewy blondie bars swirled with gooey salted caramel, perfect for an indulgent dessert or special treat.

This recipe has become a family favorite for celebrations and casual treats alike

Ingredients

• Blondie Base: 1 cup (225 g) unsalted butter melted and cooled, 1 1/2 cups (300 g) light brown sugar packed, 2 large eggs, 2 tsp pure vanilla extract, 2 cups (250 g) all-purpose flour, 1 tsp baking powder, 1/2 tsp fine sea salt
• Salted Caramel: 1/2 cup (100 g) granulated sugar, 2 tbsp (30 ml) water, 3 tbsp (45 g) unsalted butter cubed, 1/3 cup (80 ml) heavy cream, 1/2 tsp flaky sea salt plus extra for topping

Instructions

Preheat Oven:

Preheat the oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper leaving some overhang for easy removal.

Prepare Caramel:

In a small saucepan combine sugar and water. Stir over medium heat until sugar dissolves then increase heat and simmer without stirring until the mixture turns deep amber color about 4–6 minutes. Remove from heat add butter and stir until melted. Carefully whisk in heavy cream mixture will bubble. Stir in flaky sea salt. Let cool slightly.

Make Blondie Batter:

In a large bowl whisk together melted butter and brown sugar until smooth. Add eggs and vanilla mix well.

Combine Dry Ingredients:

Stir in flour baking powder and sea salt just until combined do not overmix.

Layer Batter and Caramel:

Spread 2/3 of the blondie batter evenly in the prepared pan. Drizzle 2/3 of the caramel sauce over the batter. Dollop remaining blondie batter on top in spoonfuls then swirl lightly with a knife. Drizzle remaining caramel sauce over the surface and swirl again.

Add Finishing Touches:

Sprinkle with extra flaky sea salt.

Bake:

Bake for 28–32 minutes or until edges are golden and a toothpick inserted in center comes out with a few moist crumbs.

Cool and Serve:

Cool completely in pan before lifting out and cutting into bars.

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Our family enjoys making these bars together around the holidays, creating sweet memories

Notes

For easier slicing chill the bars in the fridge for 30 minutes before cutting Substitute store-bought caramel sauce for homemade in a pinch For a nutty twist fold in 1/2 cup chopped toasted pecans or walnuts Pair with a scoop of vanilla ice cream for an extra treat

Required Tools

9x9-inch (23x23 cm) baking pan Parchment paper Medium saucepan Whisk Large mixing bowl Spatula Knife or skewer for swirling

Allergen Information

Contains Eggs dairy (butter cream) gluten (wheat flour) May contain traces of nuts if adding optional nuts Always check labels for possible allergen cross-contamination

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These salted caramel blondie bars are sure to impress at any gathering or as a special treat.

Recipe FAQs

→ What makes the blondies chewy?

The combination of melted butter and packed light brown sugar creates a moist, dense texture that results in chewy blondies.

→ How is the salted caramel prepared?

Sugar and water are heated until amber, then butter and cream are stirred in, finishing with a pinch of flaky sea salt to create a smooth, rich caramel sauce.

→ Can I add nuts to these bars?

Yes, folding in toasted pecans or walnuts adds a pleasant crunch and nutty flavor without altering the core texture.

→ What oven temperature is recommended for baking?

Bake at 350°F (175°C) until the edges are golden and the center is set but still moist, about 28–32 minutes.

→ How do I achieve the caramel swirl effect?

Spread most of the blondie batter in the pan, drizzle caramel over it, then dollop and swirl remaining batter and caramel with a knife to create marbled layers.

→ Is chilling the bars recommended before slicing?

Chilling the bars for about 30 minutes in the fridge helps to achieve clean, neat slices.