These soft and chewy Caramel White Chocolate Blondies are loaded with caramel chips, white chocolate chips, and salted nuts. The sweet and salty flavors are incredible!
Sweet and salty, soft and chewy Blondies are coming your way! Brownies get a lot of love around here (homemade brownies, mug brownie, peanut butter brownies, Nutella brownies, caramel brownies), but I often forget about their equally delicious cousin – BLONDIES!
Blondies are super easy, infinitely adaptable, and they are always a crowd pleaser. Today’s version combines the flavors of caramel and white chocolate balanced with a nice dose of salt. Let me tell you, that sweet-salty combo makes these flat out addicting.
This recipe starts with my favorite Blonde Brownie base recipe. Check out how easy it is:
Begin by combining melted butter and brown sugar.
Whisk in egg and vanilla.
Stir in flour, cornstarch, baking powder, and salt followed by the nuts and “chips”.
Once the batter is fully combined. Spread into an even layer in a greased 8×8 pan. Bake for 20-25 minutes.
Each of the mix-ins adds flavor and texture and together they make the perfect combination of sweet, salty, creamy, and crunchy:
- Caramel Chips: These look like chocolate chips, but they taste like caramel. I use Ghirardelli Caramel Chips (available at Walmart), and I have also seen a version made by Hershey’s. Note: These are not caramel bits (the round and super chewy caramel pieces), as those do not bake well. If you cannot find caramel chips, you can leave them out, swapping for additional white chocolate chips or another “chip” of your choice.
- White Chocolate Chips: I recommend using good quality white chocolate chips. Guittard and Ghirardelli are my two favorites. If you have a plain white chocolate bar, you can also chop that and use it in place of the chips.
- Nuts: Roasted salted nuts really balance out the sweetness from the caramel and white chocolate. I have made this recipe with cashews and macadamia nuts, and both are equally delicious. The salty crunch from the nuts really takes these over the top. Feel free to use the nuts of your choice, just make sure they are roasted and salted.
These bars are absolutely delicious on their own (I promise!), but, if you decided to top them with a scoop of vanilla ice cream and drown them in warm salted caramel sauce, you would not be disappointed. You only live once, right?
- Do not overbake. You want to pull these from the oven just before they are fully cooked through (the center should be soft, but not jiggly). They will set up as they cool, and underbaking just a touch will ensure soft and chewy blondies.
- Use a finishing salt. There is salt baked right into the blondie batter, but in addition to that I also add a sprinkle of finishing salt (such as Maldon) to the top of the blondies when they come out of the oven. This really adds a noticeable sweet-salty contrast.
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Salted Caramel White Chocolate Blondies
- ½ cup unsalted butter, melted and still warm
- ¾ cup light brown sugar, packed
- 1 large egg
- ¾ teaspoon pure vanilla extract
- 1 cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons cornstarch
- ¼ cup caramel chips*
- ¼ cup good quality white chocolate chips
- ¼ cup roasted salted cashews or macadamia nuts, chopped
- Flaky finishing salt (such as Maldon)
- Ice cream, for serving (optional)
- Salted caramel sauce, for serving (optional)
- Preheat oven to 350°F. Line an 8×8 square pan with foil and spray with non-stick spray. Set aside.
- In a large bowl, whisk warm butter and brown sugar for one full minute until completely combined. It will start out with the butter settling on top of the sugar, but once you keep whisking it will come together. Add egg and vanilla extract, whisking until well combined. Remove the whisk from the bowl, tapping off any excess batter into the bowl.
- In a separate bowl, combine flour, baking powder, salt, and cornstarch. Add the dry ingredients to the wet ingredients and use a rubber spatula or wooden spoon to stir until the batter is fully combined (at least 15 strokes). Stir in the "chips" and nuts.
- Scoop the batter into the prepared pan and spread into an even layer. Bake for 20-25 minutes, until light golden brown, and a toothpick inserted into the center comes out without batter on it (moist crumb are ok). Be careful not to overbake. Place pan on a wire rack and cool completely.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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