Salted Caramel Chocolate Chip Blondies
Rich, chewy, and brimming with golden caramel decadence, these Salted Caramel Chocolate Chip Blondies are like a warm hug in dessert form. Perfect for busy moms, weekend bakers, or anyone who needs a slice of joy, this recipe brings the ultimate comfort. The subtle crunch of sea salt balances the sweetness beautifully, while the gooey caramel layers elevate the classic blondie to a divine experience. Let’s dive in!
Ingredients Overview
Butter (1 cup, melted):
The heart of this recipe, butter adds richness and ensures a moist texture. Melting it brings out a nutty aroma that enhances the blondies’ depth of flavor. Use unsalted butter for better control over the saltiness.
Brown Sugar (1 cup):
This gives the blondies their signature molasses undertones and chewy texture. Opt for dark brown sugar if you want an extra caramel-like flavor.
Granulated Sugar (1/2 cup):
Balances the brown sugar, adding sweetness without overpowering.
Eggs (2):
The glue that holds everything together, eggs add structure and richness.
Vanilla Extract (1 tsp):
Adds warmth and rounds out the sweetness. Use pure vanilla extract for the best flavor.
All-Purpose Flour (2 cups):
Provides the perfect balance of structure and tenderness.
Baking Soda (1 tsp):
Leavens the blondies for a slight lift.
Salt (1/2 tsp):
Balances the sweetness and enhances all flavors.
Chocolate Chips (1 cup):
A decadent addition that creates melty pockets of chocolate throughout. Semi-sweet works best, but feel free to mix it up with dark or milk chocolate.
Caramel Sauce (1/2 cup):
The star ingredient! Use a high-quality store-bought caramel or make your own for a personal touch.
Sea Salt (for sprinkling):
The finishing touch that brings out the caramel and chocolate notes while adding a delicate crunch.
Step-by-Step Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
Step 2: Combine the Sugars and Butter
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. This step ensures a caramel-like base for your blondies.
Step 3: Add Wet Ingredients
Beat in the eggs one at a time, followed by the vanilla extract. Mix until the batter is light and creamy.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold this into the wet mixture. Be careful not to overmix—this keeps the blondies tender.
Step 5: Fold in Chocolate Chips
Gently fold in the chocolate chips, distributing them evenly throughout the batter.
Step 6: Layer the Batter and Caramel
Pour half of the batter into the prepared dish, spreading it out evenly. Drizzle the caramel sauce over the top, ensuring full coverage. Carefully spread the remaining batter over the caramel layer.
Step 7: Bake to Perfection
Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
Step 8: Add the Final Touch
While the blondies are still warm, sprinkle with sea salt for that signature salted caramel flavor.
Step 9: Cool and Serve
Allow the blondies to cool completely in the pan before cutting them into squares. Enjoy with a cup of tea or a scoop of vanilla ice cream!
Storage and Reheating Tips
Storage:
- Store blondies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.
Reheating:
- For that fresh-out-of-the-oven feel, microwave a blondie for 10-15 seconds.
- If reheating from frozen, let it thaw at room temperature before warming.
20 Frequently Asked Questions (FAQs)
1. Can I substitute the caramel sauce with homemade caramel?
Yes! Homemade caramel enhances the flavor. Use a thick caramel sauce for the best results.
2. What type of sea salt should I use?
Flaky sea salt like Maldon works best for a delicate crunch and balanced flavor.
3. How do I prevent the caramel from sinking?
Ensure the first layer of batter is thick and even before adding the caramel.
4. Can I use white chocolate chips instead of semi-sweet?
Yes, but it will make the blondies sweeter. Balance with a touch of extra salt.
5. Are these blondies chewy or cakey?
These are chewy blondies. Avoid overmixing the batter to maintain this texture.
6. What’s the best way to cut the blondies neatly?
Cool them completely and use a sharp knife, wiping it clean between cuts.
7. Can I add nuts to the recipe?
Absolutely! Chopped pecans or walnuts add a delightful crunch.
8. What’s the ideal oven rack position?
Place the dish on the middle rack for even baking.
9. How can I make the blondies gooier?
Reduce the baking time slightly and check for a moist center.
10. Can I use salted caramel sauce?
Yes, but reduce the sea salt sprinkle to prevent overpowering saltiness.
11. How do I fix overbaked blondies?
Brush a little caramel sauce over the top to add moisture back.
12. Can I double this recipe?
Yes! Use a larger pan (like 11×15 inches) and extend the baking time slightly.
13. Can I use a glass baking dish instead of metal?
Yes, but adjust the baking time by adding a few extra minutes.
14. How can I make these dairy-free?
Use vegan butter and dairy-free chocolate chips. Opt for a coconut milk-based caramel.
15. Can I add flavor extracts?
Sure! A splash of almond or caramel extract complements the flavors nicely.
16. What happens if I overmix the batter?
Overmixing activates the gluten, making the blondies dense and tough.
17. Can I use coconut sugar instead of brown sugar?
Yes, but it will alter the flavor slightly, adding a more caramel-like taste.
18. Should the caramel sauce be warm or cold when adding?
Room temperature works best to prevent it from thinning out or hardening.
19. Can I freeze the batter instead of baking it?
Yes, freeze it in the pan, then bake directly from frozen, adding 5-7 minutes to the baking time.
20. Why are my blondies crumbly?
They were likely overbaked or had too much flour. Be precise when measuring!
20 Secrets for Culinary Perfection
1. Use high-quality butter
The flavor of your butter shines in blondies. European-style butter works wonders.
2. Measure flour correctly
Spoon flour into the measuring cup and level it off with a knife—don’t scoop directly.
3. Chill the batter
Chilling the batter for 15 minutes makes it easier to spread and prevents caramel from sinking.
4. Line the pan with parchment paper
It ensures easy removal and makes cleanup effortless.
5. Toast the nuts (if using)
Toasting intensifies their flavor and adds an aromatic element.
6. Add a pinch of cinnamon
A dash of ground cinnamon elevates the caramel and chocolate notes.
7. Use an offset spatula
It helps spread the batter evenly, especially when layering over caramel.
8. Don’t overbake
Blondies are done when the edges are golden, and the center is just set.
9. Rotate the pan halfway through baking
For even browning, rotate the pan at the 15-minute mark.
10. Use a digital scale
Weighing ingredients ensures accuracy and consistency in baking.
11. Let the blondies cool completely
This allows the caramel to set and makes cutting easier.
12. Sprinkle sea salt sparingly
Too much can overpower the flavors. A light sprinkle is enough.
13. Experiment with flavored chocolate chips
Try salted caramel, espresso, or butterscotch chips for a twist.
14. Add a layer of crushed pretzels
Before drizzling caramel, add a layer of pretzels for a salty crunch.
15. Double-check your oven temperature
Use an oven thermometer to ensure accuracy.
16. Use a cooling rack
Place the pan on a rack after baking for even cooling.
17. Fold in mix-ins carefully
Overmixing can make the blondies dense. Use a gentle folding motion.
18. Make ahead for deeper flavor
Bake a day in advance; the flavors develop beautifully as they sit.
19. Don’t skip the vanilla extract
It’s a subtle but essential flavor enhancer.
20. Garnish creatively
Add a drizzle of melted chocolate or a sprinkle of edible gold dust for a festive touch.
With these tips, FAQs, and secrets, you’ll master Salted Caramel Chocolate Chip Blondies like a pro!
