The intersection of rich butterscotch, gooey caramel, and dark chocolate creates these irresistible blondies that have earned legendary status in my recipe collection. Inspired by classic American bar cookies but elevated with a sophisticated salted caramel twist, these blondies strike the perfect balance between casual comfort and elegant indulgence.
The Science of Perfect Blondies
The magic of these blondies lies in the chemistry of brown sugar caramelization and protein coagulation. By melting the butter first, we create a toffee-like base that develops complex flavors during baking. The slightly underbaked center results in that coveted fudgy texture while maintaining structurally sound edges.
Ingredients
For the Base:
- 2 cups (250g) all-purpose flour
- 2 cups (440g) light brown sugar, firmly packed
- 2 large eggs, at room temperature
- 1 cup (226g) unsalted butter, melted and slightly cooled
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon fine sea salt
For the Filling and Topping:
- 15 soft caramel squares (approximately 150g), each cut in half
- 1 1/2 cups (255g) high-quality chocolate chunks
- 1/2 cup (60g) toffee bits
- 1/2 teaspoon flaky sea salt
- Extra chocolate chunks for garnish
Detailed Instructions
Preparation
- Position a rack in the center of the oven and preheat to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
- Melt the butter in a microwave-safe bowl or on the stovetop until just melted but not hot. Allow to cool slightly while gathering remaining ingredients.
Making the Batter
- In a large mixing bowl, combine the melted butter and brown sugar. Mix with an electric mixer or wooden spoon until well combined and glossy, about 2 minutes. The mixture should feel smooth, not grainy.
- Add eggs one at a time, beating well after each addition until fully incorporated. The mixture should be light and airy.
- Stir in vanilla extract until blended.
- Gradually fold in the flour and fine sea salt, mixing just until no dry streaks remain. Overmixing will lead to tough blondies.
Assembly and Baking
- Fold 1 cup of chocolate chunks into the batter gently.
- Pour half of the batter into the prepared pan, smoothing it into an even layer.
- Arrange the halved caramel pieces in rows across the batter, ensuring even distribution.
- Carefully spread remaining batter over the caramel layer. This requires a gentle touch – I find using an offset spatula helps.
- Sprinkle the surface with remaining chocolate chunks, toffee bits, and flaky sea salt.
- Bake for 25-30 minutes, or until the edges are set but the center still has a slight wobble. A toothpick inserted 2 inches from the edge should come out with a few moist crumbs.
Cooling and Storage
- Place the pan on a wire rack and allow to cool completely, about 2-3 hours. The caramel needs this time to set properly.
- Once cooled, lift the blondies out using the parchment overhang and cut into squares.
Pro Tips for Success
- Use room temperature eggs for better incorporation
- Line the pan with parchment paper for easy removal
- Don’t overbake – slightly underbaked centers will set up perfectly while cooling
- Cut with a warm knife, cleaning between cuts for neat squares
- Store in an airtight container at room temperature for up to 5 days
Nutrition Information
Per serving (makes 24 squares):
- Calories: 285
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 38mg
- Sodium: 125mg
- Total Carbohydrates: 39g
- Sugar: 28g
- Protein: 3g
- Fiber: 1g
These blondies represent the perfect marriage of casual baking and sophisticated flavors. The combination of brown sugar, butter, and vanilla creates a rich butterscotch base, while the hidden caramel layer adds an element of surprise. The finishing touch of sea salt elevates the entire experience, making these blondies equally at home at a casual gathering or an elegant dessert table.
Make-Ahead Tip: The batter can be prepared and refrigerated for up to 24 hours before baking. Let it come to room temperature for 30 minutes before spreading in the pan.
