Salted Caramel White Chocolate Blondies

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!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 222kcal

Author Allison - Celebrating Sweets

Ingredients

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)

Instructions

Preheat oven to 350°F. Line an 8x8 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.

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.

These are the best the day they are made. Leftovers can be frozen for up to 3 months, or stored tightly covered at room temperature for up to 2 days.

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