Chewy caramel blondie recipe makes 12 pieces in just 15 minutes prep, 30 minutes bake, 45 minutes total. Made with brown sugar, butter, vanilla, and white chocolate chips, these golden bars are swirled with caramel for a rich, fudgy texture. Perfect for gatherings or casual treats, they keep fresh at room temperature for 2 days or can be frozen for 2 months. A simple yet indulgent dessert that combines the comfort of a cookie bar with the softness of a brownie.
Irresistible soft caramel bars with a blondie twist
A buttery square with chewy texture and golden caramel layers
Golden, chewy, and irresistibly buttery, blondies are the lighter cousin of brownies, known for their deep caramel flavor created by brown sugar, melted butter, and vanilla. Unlike brownies, which rely on cocoa for richness, blondies highlight warm butterscotch notes balanced by a fudgy, dense texture. The chewy caramel blondie recipe is often described as the perfect balance between a cookie bar and a soft cake, giving every bite a melt-in-your-mouth experience.
The story behind blondies
The history of blondies dates back to the late 19th century, when recipes for “molasses brownies” were common in American cookbooks. These early versions used brown sugar and molasses instead of chocolate, producing a golden, chewy bar. Chocolate was later added to create the first brownies, while the original version lived on as blondies. Today, they’re loved around the world for their simplicity and versatility—often baked with chocolate chips, nuts, or swirls of gooey caramel.
Why you will love this recipe
- Chewy caramel center that melts into the golden crumb
- One-bowl preparation for minimal effort
- Customizable add-ins like nuts, white chocolate, or sea salt
- Perfect make-ahead dessert for gatherings or bake sales
- Comforting flavor profile that pleases both kids and adults
Key elements that define blondies
The magic of blondies lies in the interplay of ingredients:
- Brown sugar brings moisture and that signature caramel taste.
- Butter provides richness and a fudgy texture.
- Eggs create structure and chewiness.
- Vanilla extract deepens flavor and highlights sweetness.
- Caramel drizzle or chunks transform a simple blondie into a decadent dessert.
Storage and make-ahead tips
Blondies are highly adaptable for storing and serving:
- At room temperature: store in an airtight container for up to 2 days.
- Freezing: wrap portions tightly and freeze for up to 2 months.
- Reheating: warm in the oven at 150 °C (300 °F) for 8–10 minutes for a fresh-baked texture.
Creative variations with blondies
- Salted caramel blondies: add a sprinkle of flaky sea salt for contrast.
- Nutty blondies: fold in toasted pecans or hazelnuts for crunch.
- White chocolate blondies: pair caramel with creamy white chocolate chips.
- Espresso blondies: mix in a spoon of instant espresso for a mocha-caramel edge.
- Fruit swirl blondies: marble in raspberry jam or passion fruit curd for a tart twist.
More caramel dessert inspiration
If you’re in love with caramel bakes, try the indulgent Millionaire’s Shortbread – Easy Caramel Slice Recipe. This layered treat combines buttery shortbread, smooth caramel, and rich chocolate for a truly luxurious bite.
Sensory experience of chewy caramel blondies
Every square combines the soft chew of a cookie bar, the fudgy density of a brownie, and the golden richness of butterscotch. The aroma of baked brown sugar and butter fills the kitchen, while the glossy caramel layer gives a shiny finish that makes each piece look bakery-worthy. When slightly warmed, the bars soften into gooey perfection, making them ideal to pair with a scoop of vanilla ice cream or a cup of strong coffee.
Serving ideas
- Cut into bite-sized squares for party platters.
- Serve warm with a drizzle of caramel sauce and a dollop of whipped cream.
- Pair with seasonal fruit like berries to balance sweetness.
- Present as wrapped gifts for holidays or birthdays.
Blondies in modern baking culture
Today, blondies appear in coffee shops, bakeries, and home kitchens across the globe. They’ve become a canvas for creativity, adapting to trends like salted caramel, cookie butter swirls, and even Air Fryer (cvrtnik na vroč zrak) versions for quicker baking. Their versatility ensures they remain a classic, whether baked plain or dressed up with layers of caramel and chocolate.
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- Preheat the oven to 175 °C (350 °F) and line a 20 × 20 cm (8 × 8 inch) square baking pan with parchment paper.
- In a mixing bowl whisk together melted butter, brown sugar, and white sugar until smooth.
- Add eggs one at a time, whisking after each addition, then stir in vanilla extract.
- In a separate bowl sift flour, baking powder, and salt. Gradually fold dry mixture into the wet mixture until combined.
- Stir in half of the white chocolate chips.
- Spread the batter evenly into the prepared pan. Drizzle caramel sauce over the top and gently swirl with a knife.
- Sprinkle the remaining white chocolate chips on top.
- Bake for 28–32 minutes, or until the edges are golden and a toothpick inserted in the center comes out with moist crumbs.
- Allow to cool completely before cutting into squares.
FAQ questionHow do I keep blondies chewy, not cakey?
Aim for a higher fat-to-flour ratio, use melted butter, and don’t overmix once the flour goes in. Bake at 175 °C (350 °F) and pull them at 28–32 minutes when the edges are set and a toothpick shows moist crumbs. Cool in the pan to finish setting. Using brown sugar and minimal leavening helps retain that fudgy bite.
FAQ questionWhich caramel works best, and how do I swirl it in?
Use a thick caramel sauce (salted or unsalted) at room temperature—thin syrups can make the center runny. Spoon about 120 g (½ cup) over the spread batter and gently marble with a knife; don’t over-swirl or it will disappear into the crumb. For a more defined ribbon, dollop caramel in 6–8 spots and lightly drag once.
FAQ questionCan I add mix-ins without ruining the texture?
Yes—keep mix-ins to 100–150 g total. White chocolate chips, toasted pecans or hazelnuts work beautifully. Fold them in lightly so you don’t develop gluten. Avoid watery fruit add-ins; if you want flavor contrast, use a raspberry jam ripple instead of fresh berries.
FAQ questionMy blondies turned greasy or sank in the middle—why?
Greasy bars usually mean butter was too hot or there’s too much fat; let the batter rest 5–10 minutes before panning so it thickens. A sunken center points to underbaking or too much caramel concentrated in one area. Bake until the center is puffed with only a slight jiggle, and distribute caramel evenly.
FAQ questionCan I change the pan size or type?
A standard 20 × 20 cm (8 × 8 in) pan gives ideal thickness. A 23 × 23 cm (9 × 9 in) pan yields thinner bars—start checking at 22–26 minutes. For a 9 × 13 in pan, make 1.5× the batter. Metal pans brown more evenly; if using glass, reduce oven temperature by 10 °C (≈ 15–20 °F) and watch the edges.
FAQ questionHow do I store, freeze, and reheat?
Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Freeze, well wrapped, for up to 2 months; thaw at room temp. For that fresh-baked feel, reheat at 150 °C (300 °F) for 8–10 minutes. This keeps the crumb soft and fudgy without drying out.
FAQ questionHow can I make them gluten-free or dairy-free (or egg-free)?
Use a 1:1 gluten-free baking flour (with xanthan gum if your blend lacks it). Swap butter for a quality dairy-free baking spread and choose dairy-free white chocolate. For egg-free, use flax eggs (1 tbsp ground flax + 3 tbsp water per egg, rested 10 minutes). Watch doneness cues rather than time, as substitutions can change bake behavior.
FAQ questionWhat’s the trick for perfectly clean squares?
Cool completely, then chill 30–60 minutes. Lift out using the parchment overhang. Slice with a warm, sharp knife, wiping between cuts. For showcase edges, trim 2–3 mm from each side to reveal sharp, uniform crumb and caramel ribbons.
PEKIS – professional chef and recipe developer with more than 25 years of experience, specialized in European and international cuisine. For this chewy caramel blondie recipe, I’ve drawn on years of baking practice to refine the balance of buttery richness and caramel sweetness, ensuring each square stays soft, chewy, and full of flavor.
Golden edges, a fudgy center, and the unmistakable aroma of caramel and butter make these blondies a dessert that feels both nostalgic and modern. Every square combines the chewiness of a cookie bar with the richness of a brownie, bringing together the best of both worlds in one bite.
What sets this recipe apart is its simplicity and flexibility. With just a few pantry staples—brown sugar, flour, butter, eggs, and vanilla—you can create a dessert that looks bakery-worthy yet is easy enough for weeknight baking. The caramel swirl adds a glossy finish and a touch of indulgence that makes each piece irresistible.
These blondies are also made for sharing. Slice them into neat squares for a family dessert, bring them to parties as a guaranteed crowd-pleaser, or wrap them as homemade gifts during the holidays. Their sturdy texture and chewy crumb make them ideal for transport and presentation.
Best of all, they adapt to your taste. Add sea salt for a modern twist, fold in toasted nuts for crunch, or swirl in fruity flavors for a touch of brightness. However you enjoy them, chewy caramel blondies remain a timeless treat that combines comfort, creativity, and just the right amount of sweetness.
Allergens present in the recipe:
- Gluten (all-purpose flour)
- Eggs
- Milk (butter, white chocolate)
Substitution tips for allergens and gluten:
- Replace all-purpose flour with gluten-free baking flour mix for a gluten-free option.
- Replace butter with dairy-free margarine or coconut oil for a milk-free version.
- Replace white chocolate chips with dairy-free chocolate chips.
- Replace eggs with chia seed gel or flaxseed gel (1 tbsp seeds + 3 tbsp water per egg) for an egg-free version.
- Calcium 45 mg – supports bone strength
- Iron 1.2 mg – contributes to oxygen transport in blood
- Magnesium 18 mg – helps energy metabolism
- Potassium 95 mg – supports normal muscle function
- Phosphorus 70 mg – essential for bone and teeth formation
- Vitamin A 95 µg – supports healthy vision and immune system
- Vitamin B2 (Riboflavin) 0.07 mg – aids energy release from food
- Vitamin B6 0.05 mg – supports nervous system function
- Polyphenols 35 mg – help reduce oxidative stress
- Flavonoids 20 mg – support cardiovascular health
- Carotenoids 15 µg – contribute to healthy skin and vision
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