Brown Butter Salted Caramel Blondies

4.34 from 3 votes

Brown Butter Salted Caramel Blondies

Get ready for a family favorite with these Brown Butter Caramel Blondies that bring the perfect balance of salty and sweet to your dessert game. Thick and chewy, they're rich with the decadence of salted caramel and a gooey, buttery goodness that makes them an easy pick for a truly indulgent treat.

Course Dessert

Cuisine American

Keyword blondies

Prep Time 25

Cook Time 10

Total Time 35

Servings

Calories 676kcal

Author Stacie Vaughan

Ingredients

1 ½ cups unsalted butter
4 large eggs
2 ½ cups brown sugar
1 ½ tsp vanilla extract
3 ½ cups all purpose flour (plus a tbsp for the pan)
2 tsp baking powder
1 tsp salt
¾ cups chopped walnuts divided
4 oz semi-sweet chocolate chopped and divided
1 cup caramel sauce divided
1 tsp-tbsp sea salt (to taste)

US Customary - Metric

Instructions

Preheat the oven to 350℉. Spray a 9x13-inch baking dish with cooking spray, then sprinkle with a tablespoon of flour.
Melt the butter in a small pan on medium-low heat until it starts to bubble and brown, approximately 10 minutes. The butter will be a little separated and have brown bits settled at the bottom, this is all normal. Transfer to a large bowl to cool about 20 minutes or so.
Add eggs, brown sugar and vanilla to the butter and whisk until fully combined and slightly shiny.
In a separate, medium sized bowl, stir together the flour, baking powder and salt.
Add the flour mixture to the butter mixture slowly and stir together until combined, about 3 minutes. The batter will be very thick, just like brownie batter.
Add ½ cup of the walnuts and 2oz of the chopped chocolate to the batter.
Pour half of the batter into the pan and bake for 10 minutes. You will end up with approximately 60oz of batter so you'll use 30oz of batter per step.
Remove from the oven and pour ⅔ of a cup of caramel sauce over the baked batter. Use the back of a spoon to carefully spread the caramel. Try not to touch the edges of the pan with the caramel or it could make it a pain to remove the blondies from the pan.
Top with the remaining batter carefully, the pan will be hot and the bottom portion is still jiggly and gooey. Sprinkle the batter with the remaining walnuts and chocolate.
Bake for another 25 minutes or until the blondies are golden brown.
Sprinkle the sea salt over the top.
Cool completely in the pan before slicing. Drizzle the remaining caramel over the blondies when serving.

Nutrition