My Salted Caramel Obsession continues with Caramel Chocolate Chip Blondies! They are positively extraordinary! I know it’s not very Grace Kelly of me, but I would do whatever was necessary to secure the last of these blondies!
It’s my favorite brown butter blondie batter with a generous quantity of mini Ghriardelli semi-sweet chocolate chips and a swirl of salted caramel baked right in the blondie. And then more salted caramel drizzled all over the top.
It’s not the tidiest of desserts. In fact, it’s four napkins messy maybe five if you got a leetle carried away with the caramel sauce.
And you should get carried away with the caramel sauce because…why not?!
I made these with the last little bit of the BEST salted caramel sauce because eating it all with a spoon wasn’t an option. Or, at least, it wasn’t the civil thing to do.
If you could pick one thing to eat on your diet “cheat day”, this would be it.
Worth. Every. Last. Caramel-filled. Bite.
[Do you have a “cheat day”? I never allowed myself to have one because then it became a “cheat week” or month if we’re being honest.]
These sensational Caramel Chocolate Chip Blondies have a brown butter blondie base with chocolate chips and caramel baked into the batter and more salted caramel drizzled on top!
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
¾ cup (1 ½ sticks) unsalted butter
2 cups light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
½ cup Ghirardelli mini semi-sweet chocolate chips
2/3 cups caramel sauce [the best recipe for homemade here]
Preheat oven to 350°. Generously butter a 13x9x2 inch glass or pyrex baking pan.
Whisk flour, baking powder, and salt in a medium bowl and set aside.
Melt butter in a medium skillet over medium heat, swirling several times a minute, until browned bits cling to the bottom of the pan and the butter takes on a slightly nutty aroma. Transfer brown butter to a medium bowl. Be sure to get all the nutty goodness from the pan!
Add brown sugar and beat, with an electric mixer, until well combined and mixture resembles wet sand, 2-3 minutes.
Add eggs and vanilla; beat until fluffy, 2 minutes. Add dry ingredients and beat until smooth. The batter will be very thick.
Fold in mini chocolate chips. Turn out into prepared baking dish.
Using an offset spatula, evenly spread batter in pan.
Pour caramel into dish and, using an offset spatula, swirl it into the batter. You will let your caramel cool to room temperature before swirling; unlike me, or it will kind of melt into the batter. Delicious but not quite the look I was going for.
Bake blondie until golden brown or the center no longer jiggles when gently shaken, 20-25 minutes. The toothpick test will not work here because of all the mix-ins. Be careful not to over bake! Let cool completely in pan on a wire rack.
As an alternative to making your own caramel sauce, you can melt Werther's caramels with milk and salt in the microwave following the instructions found here
My only 8x8 pan (I halved the recipe above) was being taken by these Reese’s PB Blondies, so I baked it in a pyrex loaf pan. This was a bad idea, and it is not something I will repeat. Just know that if you use a normal pan your brownies will not be as awkwardly thick or uneven.
All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thanks!
Did you make this recipe? I want to hear all about it! 🥳 Tag me on Instagram @cheflindseyfarr and use the hashtag #americanheritagecooking