Indulge in the perfect combination of sweet and buttery with this easy Caramel Swirl Blondies recipe. Optionally loaded with crunchy pecans, these blondies are sure to be a hit with your taste buds.
I'd never heard of blondies until a little while back.
They're basically like a brownie in nature, but have more of a vanilla cake flavor. You'll love them like I do I'm sure.
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Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add the caramel ingredients to the saucepan (except the vanilla and flour). Cook to 230°F. Remove from the heat.
- Step 2: Add the flour, baking powder and salt to another bowl and mix together.
- Step 3: In the bowl of a stand mixer add the butter and brown sugar and beat until fluffy.
- Step 4: Add the eggs, one by one, then the vanilla and corn syrup.
- Step 5: Mix in the flour mixture, scrape down the sides then mix again.
- Step 6: Pour ⅔ of the blondie batter into a square baking pan.
- Step 7: Reheat the caramel if needed, then pour over the top of the batter. Spoon the remaining batter on top and using a knife or spatula make some swirl designs.
- Step 8: Bake in the oven for 25 minutes, until golden brown, then remove and allow to cool before cutting into 9 squares.
Hint: Try crumbling one of these blondies over the top of some vanilla ice cream, or serve a slice while still warm with a scoop of ice cream.
Recipe variations and substitute ideas
- Sea Salt - Make salted caramel blondies, by introducing some sea salt at the end of baking when removing from the oven sprinkle some coarse sea salt.
- Chocolate Chips - Add a cup at the same time as the flour mixture.
- White Chocolate Chips - same as above.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You'll need a saucepan to make the caramel, and a stand mixer (although that's not 100% necessary. You could use a hand mixer).
Another mixing bowl and an 8x8 baking dish. I have some affiliate links in the recipe card below.
More brownie recipes I think you'll love
How to store leftovers
Once the caramel brownies have cooled completely, store in an airtight container at room temperature for up to 10 days.
Mel's kitchen notes
When you're making the caramel, don't cook it higher than 230-235°F or the caramel will be too crunchy.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
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Caramel Swirl Blondies
Video
Equipment
Ingredients
Caramel
- ⅔ Cup Heavy Whipping Cream
- 3 Tablespoons Light Corn Syrup
- ⅔ Cup Light Brown Sugar
- 1 Pinch Salt
- 2-½ Tablespoons All Purpose Flour
- 1 teaspoon Vanilla Extract
Blondies
- ⅓ Cup All Purpose Flour
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- ¾ Cup Light Brown Sugar
- 11 Tablespoons Unsalted Butter softened
- 2 Each Large Eggs
- 1-½ Tablespoons Light Corn Syrup
- 1 teaspoon Vanilla Extract
- ¾ Cup Pecans optional
Instructions
Caramel
- Add the heavy cream, light corn syrup, brown sugar and salt to a saucepan and bring to a slow boil. Use a candy thermometer to bring the mixture up to 230°F.⅔ Cup Heavy Whipping Cream, 3 Tablespoons Light Corn Syrup, ⅔ Cup Light Brown Sugar, 1 Pinch Salt
- Turn off the heat and stir in the vanilla and flour. Stir until smooth.⅓ Cup All Purpose Flour, 1 teaspoon Vanilla Extract
Blondies
- Preheat oven to 350°F.
- Spray an 8x8" baking pan with cooking spray. Line with foil, with about 2" overhang to be able to lift out the blondies after baking. Spray the foil.
- To a medium mixing bowl, add the flour, baking powder and salt and mix together with a whisk or fork. Set aside.2-½ Tablespoons All Purpose Flour, ½ teaspoon Baking Powder, ¼ teaspoon Salt
- Add the butter and brown sugar to a stand mixer and beat for about 5 minutes with the whip attachment, until fluffy.11 Tablespoons Unsalted Butter, ¾ Cup Light Brown Sugar
- Add the eggs, one at a time. Then add the corn syrup and vanilla.2 Each Large Eggs, 1-½ Tablespoons Light Corn Syrup, 1 teaspoon Vanilla Extract
- Add the flour mixture and mix until combined, scrape down the sides with a spatula then beat again.
- Pour ⅔ of the batter into the prepared 8x8" baking pan. Smooth the batter to all corners.
- Reheat the caramel then pour over the top of the batter in the pan.
- Spoon the remaining batter over the top, then using a spatula or a knife make some swirl patterns through the batter and caramel.
- Add to the oven and bake for about 25 minutes.
- Remove from the oven and allow to rest for about 30 minutes before lifting out of the pan using the foil sides. Allow to cool completely on a rack before removing the foil and slicing into 9 squares.
Notes
Nutrition
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