Salted Caramel Blondies Recipe
These Salted Caramel Blondies are irresistibly gooey and buttery with a perfect salted caramel swirl. A quick, easy treat to satisfy your sweet tooth!
Servings: 9 servings
Ingredients
- 8 tablespoons unsalted butter softened
- 1 cup brown sugar packed
- 1 egg large
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 1 cup all-purpose flour
- 1/4 cup salted caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). This ensures your blondies bake evenly and come out perfectly golden.
- Line a 9x9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a mixing bowl, combine the softened unsalted butter and packed brown sugar. Using a whisk, beat them together until the mixture is light and fluffy.
- Crack in the large egg and add the vanilla extract. Mix until well combined.
- Sprinkle the kosher salt and all-purpose flour over the wet mixture. Gently fold the dry ingredients into the batter until just combined. Be careful not to overmix.
- Pour in the salted caramel sauce and use a spatula to gently swirl it into the batter to create marbled patterns.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove the blondies from the oven and allow them to cool in the pan for about 10 minutes. Then lift them out using the parchment overhang and transfer to a cooling rack. Allow to cool completely before slicing.
Equipment
- Mixing Bowl
- Whisk
- 9x9 inch baking pan
- Parchment Paper
- Measuring Cups and Spoons
- Cooling Rack
Notes
- Ensure butter is softened to room temperature for best mixing results.
- Use dark brown sugar for a richer flavor.
- Try an 8x8-inch pan for thicker blondies.
- Experiment with different flavored caramel sauces for variety.
- Store blondies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.