These Salted Caramel Blondies are the ultimate sweet and salty treat! Soft, chewy, and packed with a gooey caramel center, these blondies are topped with flaky sea salt for a delicious crunch. Perfect for satisfying your dessert cravings, these blondies combine the buttery richness of brown sugar with the irresistible flavor of caramel. Whether you’re making them for a party or just to enjoy at home, you’ll find it hard to resist these delightful squares.
Delicious Salted Caramel Blondies
Soft, chewy, and packed with a gooey caramel center, these blondies are topped with flaky sea salt for a delicious crunch.
Ingredients
- Blondies:
- 1½ sticks unsalted butter, cubed
- 2 cups Kraft caramel squares, unwrapped and divided (about 48-50 squares)
- 1¾ cups light brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 2½ cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- Caramel Filling:
- 1½ cups Kraft caramel squares (about 34 squares)
- 1/4 cup heavy whipping cream
- Topping:
- Flaky sea salt for sprinkling
Instructions
Prep Work: Preheat your oven to 375°F. Line a 9x13" metal baking pan with foil, making sure the foil extends over the edges. Spray the foil with cooking spray and set aside.
Melt Butter and Caramel: In a medium saucepan, combine the cubed butter and 14 caramel squares. Heat over medium-low, stirring constantly until the caramels are melted and smooth. Remove from heat and let cool for about 3-5 minutes.
Make Blondie Batter: Whisk in the brown sugar, followed by the eggs one at a time, whisking well after each addition to avoid scrambling the eggs. Add the vanilla extract. Mix in the flour, baking soda, and salt until a soft batter forms.
Bake Base Layer: Pour about half of the batter into the prepared pan and spread evenly. Bake for 10-12 minutes until just set. Remove from the oven but keep the oven on.
Prepare Caramel Filling: While the base layer bakes, combine the remaining 1½ cups of caramel squares with the heavy cream in a microwave-safe bowl. Microwave for 30 seconds to 1 minute, stirring until melted and smooth.
Layer and Bake Again: Pour the caramel mixture over the partially baked base layer. Spread evenly. Top with the remaining blondie batter and spread gently. Sprinkle the top with flaky sea salt.
Final Bake: Return to the oven and bake for an additional 20-25 minutes or until the center is set and golden brown.
Cool and Serve: Let the blondies cool completely in the pan before lifting out the foil and cutting them into squares. Store in an airtight container.
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