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There\u2019s something magical about the moment salted caramel meets warm chocolate\u2014and when you wrap that flavor combo inside a chewy, buttery blondie, the result is nothing short of addictive. These salted caramel chocolate chip blondies are gooey in the center, lightly crisp at the edges, and every bite is loaded with melted chocolate and swirls of rich, sticky caramel. The flaky sea salt on top takes the sweetness down just enough to make them impossible to stop eating. Whether you’re baking for a potluck, a late-night treat, or just because you deserve something good, these blondies will quickly become your go-to bar dessert.<\/p>\n\n\n\n
Blondies are often overshadowed by brownies, but that ends here. This recipe brings that deep brown sugar, vanilla-forward flavor you’d expect from a classic blondie\u2014but then levels it up with puddles of warm caramel and pools of melted chocolate chips. The texture is chewy but soft, with that dreamy crackly top. They’re easy to make, don\u2019t require a mixer, and come together in one bowl. The sweet-salty contrast from the caramel and sea salt keeps them from being too rich while making them totally unforgettable. Serve them warm with ice cream or chilled from the fridge\u2014either way, they deliver.<\/p>\n\n\n\n
1 cup (2 sticks) unsalted butter, melted and slightly cooled
1 \u00bd cups light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
\u00bd teaspoon salt
2 cups all-purpose flour
1 cup semi-sweet chocolate chips
\u00bd cup thick salted caramel sauce (plus more for drizzling)
Flaky sea salt, for topping<\/p>\n\n\n\n
Preheat your oven to 350\u00b0F (175\u00b0C) and line a 9×13-inch pan with parchment paper, leaving some overhang for easy removal. In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and glossy. Add the eggs and vanilla, and whisk until fully combined. Stir in the salt and flour just until there are no more streaks\u2014don\u2019t overmix. Fold in the chocolate chips and spread half the batter into the prepared pan. Drizzle caramel sauce across the first layer, then top with the remaining blondie batter. Use a knife to gently swirl the caramel throughout. Sprinkle the top with flaky sea salt. Bake for 28\u201332 minutes or until the top is golden and the center is just set. The blondies should still look a little soft in the middle\u2014they’ll continue to set as they cool. Let them cool in the pan for at least 30 minutes before slicing.<\/p>\n\n\n\n
Use a high-quality caramel sauce\u2014store-bought or homemade, just make sure it\u2019s thick enough to swirl and not too runny. Don\u2019t skip the sea salt\u2014it elevates the entire bar. You can also toast the flour briefly in the oven for an even richer flavor. Want a deeper butterscotch taste? Brown the butter before adding it to the sugar. These blondies keep well at room temperature for up to 3 days, or freeze beautifully for up to a month.<\/p>\n\n\n\n
Serve warm with a scoop of vanilla ice cream and an extra drizzle of caramel for dessert perfection. You can even cut them into small squares and box them up for giftable treats. For a fall twist, stir in a dash of cinnamon and use pumpkin caramel. Or double down on indulgence by folding in white chocolate chips or chunks of toffee.<\/p>\n\n\n\n
These salted caramel chocolate chip blondies are what happens when your sweet tooth meets just the right touch of salt. Easy, gooey, and completely crave-worthy, they\u2019re guaranteed to disappear fast. <\/p>\n\n\n\n