These Salted Caramel Chocolate Chip Blondies are chewy, soft and the perfect balance of salty sweet. The browned butter blondie is swirled with salted caramel and chocolate chips!
Preheat oven to 350F. 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 we were 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.
Notes
Note: 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 plan, and it is not something I will repeat. Just know that your brownies will not be as awkwardly thick or uneven.