These Salted Caramel Blondies are my go-to when I want something buttery and comforting without a lot of fuss. The batter comes together in one bowl and the caramel swirl adds that glossy, sticky hit that makes every bite special. They’re great warm out of the oven or cut into squares for a picnic.

I like to keep the method straightforward: cream the butter and brown sugar, fold in the flour, dollop the caramel, swirl, and bake. The recipe reliably yields tender blondies with a chewy edge and a soft, golden center. Little details—like not overmixing and letting them cool completely—make the difference.

If you’re baking for a crowd or prepping packages for friends, these blondies travel well and stay moist for days when stored correctly. Read through the notes and troubleshooting sections below; a few short tips will help you get the best texture every time.

What Goes In

Below are the exact ingredients used for these blondies, with a quick note about what each one does or how to handle it.

Ingredients

8 tablespoons unsalted butter, softened — Provides richness and a tender crumb; soften to room temperature for easy creaming.
1 cup packed brown sugar — Adds moisture and that deep, caramel-like flavor that blondies need.
1 large egg — Binds the batter and contributes to structure and chew.
2 teaspoons vanilla extract — Enhances sweetness and rounds the flavor.
1/4 teaspoon kosher salt — Balances sweetness and highlights the caramel; don’t skip.
1 cup all-purpose flour — The base of the batter; measure by spooning into the cup and leveling for best results.
1/4 cup salted caramel sauce — The star swirl; dolloped on top and swirled in for pockets of caramel.

Stepwise Method: Salted Caramel Blondies

Preheat the oven to 350ºF (175ºC). Spray an 8×8-inch baking pan with nonstick cooking spray and set aside.
In a large bowl, cream the 8 tablespoons softened unsalted butter and 1 cup packed brown sugar until light and fluffy, about 3 minutes.
Add the 1 large egg and 2 teaspoons vanilla extract; mix until combined.
Add the 1/4 teaspoon kosher salt and 1 cup all-purpose flour; mix just until the batter is evenly combined. Do not overmix.
Spread the batter evenly into the prepared 8×8 pan using a spatula.
Drop the 1/4 cup salted caramel sauce onto the batter by tablespoonfuls, spacing them across the surface.
Swirl the caramel into the batter with a skewer, long toothpick, or butter knife to create a marbled pattern.
Bake for 20–25 minutes, until the edges are set and the center is lightly golden and no longer wet.
Cool the pan on a wire rack until completely cool before cutting into pieces.

Why Salted Caramel Blondies is Worth Your Time

They’re fast. From start to finish these blondies take under an hour most of which is hands-off baking and cooling. That’s perfect for weeknight dessert emergencies or last-minute guests.

They deliver a lot of texture and flavor from a short ingredient list. The brown sugar and butter create a tender, chewy base and the salted caramel adds both sweetness and a savory contrast so every bite feels layered.

Finally, they’re versatile. Cut into bars for a bake sale, leave them slightly warm for maximum goo, or slice thinly for coffee breaks. The recipe is forgiving, so it’s great for bakers at any skill level.

Healthier Substitutions

If you want to shave calories, reduce sugar, or tweak fat, you can make sensible swaps without changing the recipe amounts:

Swap half the brown sugar for coconut sugar for a slightly lower-glycemic option; expect a subtler caramel flavor.
Use a butter substitute labeled for baking (or a light butter spread) if you want lower saturated fat; texture will be a touch less rich.
Choose a lower-sugar or sugar-free caramel sauce if you need to limit sugar—flavor will be less pronounced, so consider a tiny extra pinch of salt to balance it.

Note: Any swap can change texture or baking time slightly. Keep an eye on the blondies toward the end of the bake and test for doneness a minute or two earlier than usual if you reduce fat or sugar.

Equipment & Tools

Must-haves

8×8-inch baking pan — The recipe is sized for this; using a different pan will change thickness and bake time.
Oven that reaches 350ºF (175ºC) — Accurate temperature gives predictable results.
Mixing bowl and spatula — You’ll do everything in one large bowl.
Measuring cups and spoons — Precise measuring keeps texture consistent.
Wire rack — Cool the pan completely before cutting to avoid a gooey mess.

Nice-to-have

Hand mixer or stand mixer — Speeds up creaming the butter and sugar but isn’t required.
Skewer or long toothpick — For pretty and even caramel swirls.

Steer Clear of These

Some common missteps will change the texture or appearance of your blondies:

Overmixing after adding flour — This develops gluten and yields a cakier texture; mix just until combined.
Using melted butter in place of softened butter in the creaming step — Creaming aerates the batter and contributes to the right crumb.
Skimping on cooling time — Cutting while warm causes the caramel to run and the bars to crumble.
Dropping all the caramel in one spot — Space the dollops so the swirl distributes; otherwise you’ll get one big caramel gut.

Substitutions by Diet

Here are targeted swaps depending on dietary needs. Quantities stay the same but ingredient types change.

Vegan: Use plant-based butter and replace the egg with a flax or chia egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit). Use a vegan caramel or make a date-caramel if you need fully plant-based components.
Gluten-free: Substitute a 1-to-1 gluten-free all-purpose flour blend for the all-purpose flour. Make sure the blend contains xanthan gum or a binder for structure.
Dairy-free: Use dairy-free butter and a dairy-free salted caramel sauce. Texture will be very similar if you use a good baking margarine.
Lower-sugar: Use a reduced-sugar caramel and experiment with coconut sugar in place of brown sugar; be aware of taste differences.

What Could Go Wrong

Troubleshooting common issues helps you fix them next time:

Soggy center: Likely underbaked or the pan was removed too early. If the edges are set but the center dips, add 2–4 minutes and check again.
Too cakey: Overmixing after adding flour or using too much flour. Measure flour correctly—spoon into the cup and level off.
Caramel sinks: If the caramel is too runny it will sink. Dollop smaller amounts and swirl gently; thicker caramel holds better.
Dry edges: Oven runs hot or you overbaked. Reduce bake time by a few minutes or check at the low end of the bake window next time.

Storage Pro Tips

Proper storage keeps the blondies at their best.

Room temperature: Store in an airtight container for up to 3 days. Layer with parchment between squares to prevent sticking.
Refrigerator: For up to a week, wrap tightly or use an airtight container. Chilled blondies firm up and are easier to slice cleanly.
Freezing: Individually wrap squares in plastic wrap and freeze up to 3 months. Thaw at room temperature or warm briefly in a low oven for a just-baked feel.
To reheat: Warm a single square in the microwave 10–15 seconds or in a 300ºF oven for 5–7 minutes for gooey caramel.

FAQ

Q: Can I use salted butter instead of unsalted? A: Yes—reduce or omit extra salt. The recipe calls for 1/4 teaspoon kosher salt, which you can skip or halve if your butter is salted.

Q: How do I know when they’re done? A: Edges should look set and slightly golden; the center should be lightly golden and no longer wet. A toothpick may come out with a few moist crumbs but not raw batter.

Q: Can I double this recipe? A: Yes—use a larger pan (like 9×13) and watch bake time; it may need 5–12 extra minutes depending on thickness.

Q: My caramel didn’t swirl—any tips? A: Drop smaller tablespoonfuls and swirl with a skewer in a single, gentle motion. Don’t overwork the batter or you’ll blend the caramel in completely.

Ready to Cook?

Everything you need to make Salted Caramel Blondies is here: a short ingredient list, a single-bowl method, and a reliable bake window. Follow the steps, take a light hand with mixing, and give them time to cool. You’ll end up with tender, buttery blondies dotted with pockets of salted caramel—simple to make, impossible to resist.

If you try them, slice one off warm and tell me how the swirl turned out. Small adjustments—like the size of your caramel dollops or a minute less baking—let you dial in exactly how gooey or set you like them.

Print Recipe Save it for later

Salted Caramel Blondies Recipe

Buttery blondies swirled with salted caramel.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Servings: 12 servings

Ingredients

8 tablespoonsunsalted butter softened
1 cuppacked brown sugar
1 largeegg
2 teaspoonsvanilla extract
1/4 teaspoonkosher salt
1 cupall-purpose flour
1/4 cupsalted caramel sauce

Instructions

Preheat the oven to 350ºF (175ºC). Spray an 8×8-inch baking pan with nonstick cooking spray and set aside.
In a large bowl, cream the 8 tablespoons softened unsalted butter and 1 cup packed brown sugar until light and fluffy, about 3 minutes.
Add the 1 large egg and 2 teaspoons vanilla extract; mix until combined.
Add the 1/4 teaspoon kosher salt and 1 cup all-purpose flour; mix just until the batter is evenly combined. Do not overmix.
Spread the batter evenly into the prepared 8×8 pan using a spatula.
Drop the 1/4 cup salted caramel sauce onto the batter by tablespoonfuls, spacing them across the surface.
Swirl the caramel into the batter with a skewer, long toothpick, or butter knife to create a marbled pattern.
Bake for 20–25 minutes, until the edges are set and the center is lightly golden and no longer wet.
Cool the pan on a wire rack until completely cool before cutting into pieces.