Caramel Chocolate Blondies Recipe
Updated March 26, 2019
This week is a busy one! I am in St. George, Utah for work until Thursday and then my dad is coming out for a visit! So there is a pot of gold at the end of the rainbow, I just have to survive the busy work week:)
I have a five pound brick of Peter’s caramel to use up. I think that is a good problem to have, but I don’t know what to make! I made chocolate caramel cookies with sea salt that were fabulous, but that didn’t even make a dent in my caramel supply. If you have caramel ideas let me know!
I love baking blondies because there are so many variations. This time I tried a caramel chocolate blondie. I wasn’t sure if the caramel would melt or harden up, but luckily the caramel melted nicely throughout the blondies. I didn’t want anyone to break a tooth after biting into one of my blondies:)
A little warning-these blondies are rich and gooey, but in the most delicious way! I gave Josh a warm blondie with a tall glass of milk to cut the sweetness. He really liked it and I guess the blondie wasn’t too sweet for him, because he came back for seconds!
I will be making these blondies again-good thing I have 5 pounds of caramel:)
Caramel Chocolate Blondies
Ingredients
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1 stick butter melted
- 1 cup packed dark brown sugar
- 1 egg
- 1 teaspoon of vanilla
- 1/3 cup semi sweet chocolate chips
- Baking caramel cut and rolled into tiny balls, the size of peas (I used Peter's caramel)
Instructions
- 1. Preheat the oven to 350°F. Spray a 8X8 pan with cooking spray. I used a glass Pyrex dish.
- 2. Whisk together the dry ingredients in a medium bowl-flour, baking powder, soda, and salt. Set aside.
- 3. In a medium bowl, stir together the melted butter and brown sugar. Stir until smooth.
- 4. Add in the egg and stir. Next, stir in the vanilla. Stir until smooth.
- 5. Add the flour mixture and stir until the ingredients are combined. Stir in the chocolate chips.
- 6. Pour the batter into the prepared pan. Take the little caramel balls and tuck them into the blondies. I spaced them out all over.
- 7. Bake the blondies for 23-25 minutes, until the blondies are set. A toothpick will come out clean when they are done. Let the blondies cool on a rack. When cool, cut and serve.
Have you tried this recipe?
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If you like these blondies, you might also like:
Dorie’s Chewy Chunky Blondies from Two Peas and Their Pod
Marshmallow Blondies from Two Peas and Their Pod
Snickerdoodle Blondies with Cinnamon Chips from Two Peas and Their Pod
Peanut Butter Blondies with Milk Chocolate Frosting from Joy the Baker
Brown Butter Toffee Blondies from Honey and Jam
Have a wonderful time with your Dad. Caramel Corn?
I always have a block of this same caramel around, and I freeze it in 1/2 lb. pieces to keep it fresh. I make a caramel apple muffin with it, a chocolate thumbprint cookie with the caramel in the dent, and a caramel apple cupcake or chocolate cupcake with the little balls of caramel tucked in the batter.The brownies sound delicious. Can’t wait to try these. Thanks.
Oooh a rich and gooey blondie?! There is nothing better, in my book!
I was going to ask what the difference between chocolate blondies and brownies was but there’s no cocoa or chocolate in the batter. These look amazing. Thanks, Maria!
These look unreal. I can’t wait!
How much butter should we use in there?
Wow, those look so luscious, it would be hard to keep from eating a whole batch! It may just be worth it to make my own caramels for this recipe, though.
It sounds like you are in a fabulous predicament. 5 lbs of caramel? Yes please! These look deadly (in a good way)!
Well if you really need to get rid of the caramel, just bake some more of these and send them my way please!
Wow, these look so yummy! I am still getting over that you have a 5 pound block of caramel though! That’s impressive 🙂
my goodness those look rich! yum yum.
Crissie-you use one stick of butter, which is a 1/2 cup. It is in the recipe:) Enjoy!
My problem with the big caramel bricks is that I like to just cut off a chunk to eat!! But these look so delicious – all of my favorite things wrapped up into one!
Peters Carmel is great stuff. It’s too bad it won’t last until apple season . . . Your brownies look wonderful.
Great cookies! I would love to try them at some point, real soon!
I love rich and gooey… and you can’t go wrong with caramel, in my opinion! These look fantastic.
So… now that I’m finally surfacing a little bit, I have to know, are these the bad boys you brought to my house? They were crazy good! Thanks again so much for visiting us – it was awesome! I can’t wait for the weather to warm up soon, and for some things to hopefully settle down here a bit as you know – so we can get out more.
Hmm, are you trying to trick me those look more brownie than blondie. 🙂 I guess I’ll take your word.
~ingrid
I made these today-I had some caramel left from a block of it I got from King Arthur Flour and this was a great way to use it. I had printed the recipe a while ago and noticed the directions mentioned butter but it wasn’t listed in the ingredients. But I went back to the web site and the recipe now included 1 stick of butter, so that was great. They are very good and a snap to make. The caramel just adds a great touch. I took mine out at 20 mins. and they were perfect.
Judy-glad you liked the blondies. They are a quick and delicious treat!
I just discovered your blog, and I am very impressed. I gave these a try – they turned out amazing! I will definitely make these again and again. Thanks for the recipe!
Chris-glad you found our blog and glad you liked the blondies. Thanks for letting us know!