Irresistible Caramel Swirl Blondies: Your New Favorite Dessert

Prepare to indulge in the ultimate sweet treat with this incredibly easy recipe for Caramel Swirl Blondies. Boasting a perfect harmony of sweet, buttery flavors and a delightfully chewy texture, these blondies are elevated with rich caramel swirls. Whether you choose to add crunchy pecans for an extra layer of texture or keep them plain, these homemade blondies are destined to become a staple in your baking repertoire and a guaranteed hit with everyone who tries them.

Discover the Delight of Blondies: Beyond the Brownie

For those unfamiliar, blondies are often described as the “vanilla sibling” to the classic chocolate brownie. While brownies are characterized by their deep cocoa flavor, blondies offer a buttery, vanilla, and often butterscotch-like profile, providing a rich yet distinct dessert experience. Unlike the intense chocolate of a brownie, blondies celebrate the nuanced flavors of brown sugar, butter, and vanilla, resulting in a dense, chewy, and incredibly satisfying bar cookie.

If you’re a fan of rich, fudgy textures and a sweet, caramelized taste, you’re going to fall head over heels for these Caramel Swirl Blondies. They encapsulate everything wonderful about blondies, enhanced with a luscious homemade caramel that weaves through every bite. Forget complicated desserts; this recipe is designed for ease and maximum flavor, promising a delightful treat without the fuss.

Quick Navigation to the Recipe:

• Full Recipe Card
• Ingredients List
• Step-by-Step Instructions
• Expert Tips & Notes

Essential Groceries: Ingredients for Your Caramel Swirl Blondies

Gathering your ingredients is the first exciting step towards baking these delightful blondies. This recipe uses simple, pantry-staple items to create something truly extraordinary. Fresh, quality ingredients are key to achieving the best flavor and texture, so ensure your butter is softened and your brown sugar is soft and packed.

For precise quantities, please refer to the detailed recipe card at the bottom of this post.

For the Luxurious Homemade Caramel Swirl:

• Heavy Whipping Cream: Essential for a creamy, rich caramel.
• Light Corn Syrup: Helps prevent sugar crystallization, ensuring a smooth caramel.
• Light Brown Sugar: Provides that signature butterscotch-like depth to the caramel.
• Salt: A pinch enhances the overall flavor and balances the sweetness.
• All-Purpose Flour: Acts as a thickening agent for the caramel swirl, preventing it from completely melting into the blondie batter.
• Vanilla Extract: Adds a warm, aromatic finish to the caramel.

For the Chewy & Fudgy Blondie Batter:

• All-Purpose Flour: The structural base of our blondies.
• Baking Powder: A leavening agent that gives the blondies a slight lift without making them cakey.
• Salt: Balances the sweetness and brings out the flavors.
• Light Brown Sugar: Crucial for the blondies’ signature chewiness and rich flavor.
• Unsalted Butter (softened): Provides moisture, richness, and contributes significantly to the chewy texture.
• Large Eggs: Bind the ingredients and add to the fudgy consistency.
• Light Corn Syrup: Similar to the caramel, it aids in creating a perfectly moist and chewy texture in the blondies.
• Vanilla Extract: The star flavor of classic blondies, imparting a warm and inviting aroma.
• Pecans (optional): Adds a delightful crunch and nutty flavor, complementing the caramel beautifully.

Baking Journey: A Detailed Walkthrough of Caramel Swirl Blondies

This section provides a visual and textual overview of the steps involved in creating these mouth-watering blondies. While this overview offers a helpful guide, remember that the most detailed instructions, along with exact measurements, are found in the comprehensive recipe card below.

1. Prepare the Caramel Base: Combine heavy cream, light corn syrup, brown sugar, and a pinch of salt in a saucepan. Bring it to a slow boil, stirring occasionally, and cook until it reaches 230°F on a candy thermometer. This temperature is crucial for the perfect consistency.
2. Finish the Caramel: Remove the saucepan from the heat immediately. Stir in the flour and vanilla extract until the caramel mixture is completely smooth and well combined. Set aside to cool slightly, but keep it warm enough to be pourable.
3. Combine Dry Blondie Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures all leavening agents and flavor enhancers are evenly distributed throughout the batter.
4. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened unsalted butter and light brown sugar. Beat on medium-high speed for about 5 minutes until the mixture is light, fluffy, and pale brown. This creaming process incorporates air, contributing to the blondies’ texture.

5. Incorporate Wet Ingredients: Add the large eggs to the creamed mixture one at a time, beating well after each addition until fully incorporated. Then, mix in the light corn syrup and vanilla extract until just combined. Be careful not to overmix at this stage.
6. Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Scrape down the sides of the bowl with a spatula to ensure all ingredients are evenly incorporated, then mix briefly again. If using, fold in the optional pecans now.
7. Layer the Batter: Pour about two-thirds of the blondie batter into your prepared 8×8 inch baking pan, smoothing it evenly to cover the bottom.
8. Add the Caramel Swirl: If your caramel has cooled too much and is too thick, gently reheat it until it’s pourable again. Drizzle or pour the warm caramel evenly over the blondie batter in the pan.
9. Create the Swirls: Carefully spoon the remaining blondie batter in dollops over the caramel layer. Using a knife or a small spatula, gently swirl the caramel and batter together to create beautiful, enticing patterns. Avoid over-swirling, as this can mix the layers too much.
10. Bake to Golden Perfection: Place the pan in your preheated oven and bake for approximately 25 minutes, or until the edges are golden brown and a toothpick inserted into the blondie (not directly into a caramel swirl) comes out with moist crumbs.
11. Cool and Serve: Remove the blondies from the oven and let them cool in the pan for at least 30 minutes before using the foil overhangs to lift them out. Allow them to cool completely on a wire rack before removing the foil and cutting into 9 squares. Cooling completely ensures they set properly and are perfectly chewy.

Chef’s Hint: For an extra special treat, try crumbling one of these warm blondies over a scoop of creamy vanilla ice cream, or serve a freshly baked slice warm with a side of your favorite iced coffee or milk.

Unleash Your Creativity: Recipe Variations and Substitution Ideas

While these Caramel Swirl Blondies are fantastic on their own, they also provide a wonderful canvas for culinary creativity. Here are a few ideas to customize your batch and make them uniquely yours:

• Sea Salted Caramel Blondies: For an exquisite sweet and salty contrast, sprinkle a generous pinch of coarse sea salt over the blondies immediately after removing them from the oven. The salt crystals will melt slightly into the warm caramel, enhancing its flavor profile beautifully.
• Chocolate Chip Caramel Blondies: Integrate 1 cup of semi-sweet or milk chocolate chips into the blondie batter at the same time you mix in the flour mixture. The melting chocolate will create pockets of gooey delight.
• White Chocolate Dream: For a different kind of sweetness, swap out standard chocolate chips for white chocolate chips. They pair wonderfully with the buttery blondie base and caramel swirls.
• Nutty Variations: If pecans aren’t your preference, feel free to substitute with other chopped nuts like walnuts, almonds, or even macadamia nuts for a different texture and flavor dimension.
• Spice It Up: A hint of cinnamon or nutmeg (about ½ teaspoon) can be added to the dry blondie ingredients for a warm, spiced undertone that complements the caramel perfectly, especially during cooler months.
• Dulce de Leche Swirl: For a slightly different caramel flavor, you can use canned dulce de leche in place of the homemade caramel. Just ensure it’s warmed to a pourable consistency.

Tools of the Trade: Essential Kitchen Equipment for Blondie Baking

Having the right tools can make all the difference in ensuring a smooth and enjoyable baking process. For this Caramel Swirl Blondies recipe, a few key pieces of equipment will be particularly helpful:

• Saucepan: Necessary for preparing the homemade caramel. A good quality, heavy-bottomed saucepan will ensure even heating and prevent burning.
• Stand Mixer (or Hand Mixer): While not strictly mandatory (you could use a sturdy whisk and a lot of elbow grease!), a stand mixer greatly simplifies the process of creaming butter and sugar until fluffy, which is essential for the blondies’ texture. A hand mixer is a great alternative.
• Mixing Bowls: You’ll need at least two: one for your dry ingredients and one for the wet blondie batter. Glass or sturdy plastic bowls work well.
• Candy Thermometer: Absolutely crucial for achieving the perfect caramel consistency. It takes the guesswork out of knowing when your caramel has reached the ideal temperature of 230°F.
• 8×8 Inch Square Baking Pan: The ideal size for baking these blondies, yielding thick, satisfying squares. Ensure it’s a sturdy pan for even baking.
• Parchment Paper or Aluminum Foil: To line your baking pan, making it easy to lift out the cooled blondies for clean slicing.

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• 1 Stand Mixer
• 1 Glass Mixing Bowls
• 1 Nonstick Saucepan
• 1 Candy Thermometer
• 1 Square Cake Pan, 8-inch

Keeping Your Blondies Fresh: Storage Tips

To ensure your delicious Caramel Swirl Blondies remain fresh and chewy, proper storage is key. Once they have completely cooled to room temperature, transfer them to an airtight container. Stored this way, they will maintain their delightful texture and flavor for up to 10 days at room temperature. For longer storage, you can freeze individual blondies wrapped tightly in plastic wrap and then placed in an airtight freezer bag for up to 3 months. Thaw at room temperature before enjoying.

Mel’s Kitchen Notes: Pro Tips for Perfect Blondies

Crucial Caramel Tip: When making the caramel, meticulously monitor the temperature with a candy thermometer. Do not let it exceed 230-235°F. Overcooking the caramel will result in a hard, toffee-like texture rather than the desired soft, gooey swirl, which would alter the delicious experience of your blondies.

• Don’t Overmix the Batter: Once you add the flour mixture, mix only until just combined. Overmixing can develop the gluten in the flour, leading to tough, cakey blondies instead of the preferred chewy texture.
• Use Softened Butter: Ensure your unsalted butter is properly softened (but not melted) for creaming with the brown sugar. This step is vital for incorporating air and achieving a light, fluffy base that contributes to the blondies’ ultimate texture.
• Patience with Cooling: Resist the urge to cut into your blondies while they are still warm. Blondies need time to cool completely and set up properly. Cutting them warm can lead to a crumbly mess, and you’ll miss out on the fudgy, chewy consistency they are known for.
• Line Your Pan: Always line your baking pan with parchment paper or foil, leaving an overhang on the sides. This simple trick makes lifting the entire batch of blondies out of the pan effortless, allowing for clean, precise cuts.

More Irresistible Blondie & Brownie Recipes You’ll Adore

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Caramel Swirl Blondies: The Full Recipe

The perfect batch of caramel swirl blondies that are chewy, fudgy, and full of delicious caramel flavor. This easy recipe will have you making these tasty treats in no time.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yields: 9 luscious blondies
• Cuisine: American, Dessert, Baked Goods
• Author: Melanie Cagle

Equipment You’ll Need:

• 1 Stand Mixer (or hand mixer)
• 1 Large Mixing Bowl
• 1 Medium Mixing Bowl
• 1 Nonstick Saucepan
• 1 Candy Thermometer
• 1 Square Cake Pan, 8-inch
• Parchment paper or aluminum foil
• Spatula or knife for swirling

Ingredients:

For the Caramel:

• ⅔ Cup Heavy Whipping Cream
• 3 Tablespoons Light Corn Syrup
• ⅔ Cup Light Brown Sugar, packed
• 1 Pinch Salt
• 2-½ Tablespoons All-Purpose Flour
• 1 teaspoon Vanilla Extract

For the Blondies:

• ⅓ Cup All-Purpose Flour
• ½ teaspoon Baking Powder
• ¼ teaspoon Salt
• ¾ Cup Light Brown Sugar, packed
• 11 Tablespoons Unsalted Butter, softened
• 2 Large Eggs
• 1-½ Tablespoons Light Corn Syrup
• 1 teaspoon Vanilla Extract
• ¾ Cup Pecans, chopped (optional)

Instructions:

Part 1: Crafting the Silky Caramel Swirl

1. In a medium saucepan, combine the heavy cream, light corn syrup, brown sugar, and salt. Bring the mixture to a slow, steady boil over medium heat, stirring occasionally.
2. Continuously monitor the caramel with a candy thermometer. Cook until the mixture reaches precisely 230°F (110°C). This temperature ensures a soft, chewy caramel once cooled.
3. Immediately remove the saucepan from the heat. Stir in the 2-½ tablespoons of all-purpose flour and 1 teaspoon of vanilla extract until the caramel is completely smooth and free of lumps. Set aside to cool slightly, but ensure it remains warm enough to pour easily.

Part 2: Preparing and Baking the Perfect Blondies

4. Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch square baking pan with cooking spray. Line the pan with aluminum foil, leaving about a 2-inch overhang on two opposite sides. This “sling” will help you easily lift the blondies out later. Lightly spray the foil with cooking spray as well.
5. In a medium mixing bowl, whisk together the ⅓ cup all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt. Set this dry mixture aside.
6. In the bowl of a stand mixer (or using a hand mixer) with the paddle attachment, cream together the softened unsalted butter and ¾ cup light brown sugar. Beat on medium-high speed for about 5 minutes until the mixture is light, fluffy, and visibly lighter in color.
7. Add the large eggs, one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
8. Next, add the 1-½ tablespoons of light corn syrup and 1 teaspoon of vanilla extract. Beat until just combined.
9. Gradually add the dry flour mixture to the wet ingredients, mixing on the lowest speed until just combined. Be careful not to overmix; stop as soon as no dry streaks of flour remain. If using, gently fold in the ¾ cup chopped pecans now.
10. Pour two-thirds of the blondie batter into the prepared 8×8 inch baking pan. Spread the batter evenly to cover the bottom of the pan.
11. If the prepared caramel has thickened too much, gently reheat it over low heat until it’s pourable again. Carefully pour the warm caramel evenly over the blondie batter in the pan.
12. Spoon the remaining blondie batter in small dollops over the caramel layer. Using a knife or a small spatula, gently swirl the caramel and the top layer of batter together to create appealing patterns. Avoid over-swirling, as this can fully incorporate the layers.
13. Place the pan into the preheated oven and bake for approximately 25 minutes, or until the edges are golden brown and a toothpick inserted into the blondie portion (not a caramel swirl) comes out with moist crumbs. The center may look slightly soft, but it will set as it cools.
14. Remove the blondies from the oven and allow them to cool in the pan for at least 30 minutes. Then, use the foil overhangs to carefully lift the entire slab of blondies out of the pan and transfer them to a wire rack. Allow them to cool completely on the rack before carefully removing the foil and slicing them into 9 equal squares. Enjoy!

Notes & Expert Tips:

• As Melanie noted, do not heat the caramel much higher than 230°F (110°C) or it will become too firm, resembling a hard toffee rather than a soft, gooey swirl. Precision with your candy thermometer is key.
• For the best chewy texture, avoid overbaking your blondies. They should be just set around the edges and slightly soft in the center when removed from the oven.
• Ensure your butter is truly softened for the blondie batter – it should be pliable but not melted. This helps create that ideal light and fluffy base.
• For easy slicing, make sure the blondies are completely cool. A warm blondie will be too soft and sticky to cut cleanly. You can even chill them briefly in the refrigerator for cleaner cuts, though this isn’t strictly necessary.

Nutritional Information (Approximate per serving):

Serving: 200g | Calories: 436kcal | Carbohydrates: 49g | Protein: 2g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 116mg | Potassium: 113mg | Fiber: 1g | Sugar: 43g | Vitamin A: 693IU | Vitamin C: 0.2mg | Calcium: 67mg | Iron: 1mg

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