Salted Caramel White Chocolate Blondies

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.

Caramel White Chocolate Blondies

This recipe starts with my favorite Blondie base (check out how easy it is):

1. Whisk melted butter, brown sugar, egg, and vanilla. Add flour, baking powder and salt, stirring to combine. Blondie batter done (see, I told you it was easy)!
2. Add the mix-ins – I use a combination of caramel chips, white chocolate chips and roasted salted nuts. More on this below.
3. Transfer the batter to a pan and bake.

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?

Tips for Making Blondies:

1. 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.
2. Pan size matters. My preference for this recipe is a 9×9 square baking pan. The blondies bake perfectly and evenly, with an even texture throughout. The blondies are a bit on the thinner side (as pictured), but this is ideal for even baking. You can also make this recipe in an 8×8 pan. The blondies will be a bit thicker than those pictured, and you will need to increase the bake time by several minutes. Note: when baked in an 8×8, the center pieces are more gooey and the edges more crisp/chewy.
3. 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

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!

5 from 4 votes

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Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 12

Calories: 240kcal

Author: Allison - Celebrating Sweets

Ingredients

• 1/2 cup unsalted butter, melted and cooled slightly 1/2 cup unsalted butter, melted and cooled slightly
• 3/4 cup light brown sugar, packed3/4 cup light brown sugar, packed
• 1 large egg1 large egg
• 3/4 teaspoon pure vanilla extract3/4 teaspoon pure vanilla extract
• 1 cup all purpose flour1 cup all purpose flour
• 1/2 teaspoon baking powder1/2 teaspoon baking powder
• 1/4 teaspoon salt1/4 teaspoon salt
• 1/3 cup caramel chips*1/3 cup caramel chips*
• 1/3 cup good quality white chocolate chips1/3 cup good quality white chocolate chips
• 1/3 cup roasted salted cashews or macadamia nuts, chopped1/3 cup roasted salted cashews or macadamia nuts, chopped
• Flaky finishing salt (such as Maldon)Flaky finishing salt (such as Maldon)
• Ice cream, for serving (optional)Ice cream, for serving (optional)
• Salted caramel sauce, for serving (optional)Salted caramel sauce, for serving (optional)

Instructions

• Preheat oven to 350°F. Line a 9x9 square pan** with foil and spray with non-stick spray. Set aside.
• In a large bowl, whisk butter, brown sugar, egg, and vanilla extract. Whisk for one full minute, until well combined. Sprinkle the flour, baking powder and 1/4 teaspoon salt over the top of the sugar mixture. Use a rubber spatula to stir until the batter is combined. Stir in the caramel chips, white chocolate chips and nuts.
• Pour the batter into the prepared pan and spread into an even layer. Bake for 18-20 minutes, until light golden brown, and a toothpick inserted into the center comes out without batter on it (a few moist crumb are ok). Be careful not to overbake. Place pan on a wire rack and sprinkle with a pinch or two of finishing salt. Cool completely.

Notes

*Caramel chips look like chocolate chips, but they taste like caramel. I use Ghirardelli Caramel Chips (purchased 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), 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.

**My preference for this recipe is a 9x9 square baking pan. The blondies bake perfectly, with an even texture all throughout. The blondies are a bit on the thinner side (as pictured), but this is ideal for even baking. You can also make this recipe in an 8x8 pan. The blondies will be a bit thicker than those pictured, and you will need to increase the bake time by several minutes (around 22-25 minutes). Note: when baked in an 8x8, the center pieces are more gooey and the edges more crisp/chewy.

These are the best the day they are made. Leftovers can be frozen, or stored tightly covered at room temperature. 

Nutrition

Calories: 240kcal | Carbohydrates: 29g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 92mg | Potassium: 101mg | Fiber: 1g | Sugar: 20g | Vitamin A: 256IU | Calcium: 46mg | Iron: 1mg

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