Irresistible Caramel Filled Blondies: The Ultimate Recipe for Gooey Perfection

Prepare to be enchanted by these incredible Caramel Filled Blondies! Imagine a chewy, vanilla-flavored bar cookie, distinguished by a rich, buttery base, a luscious, thick layer of gooey caramel, and then topped with another delightful layer of blondie. While there are countless ways to create these beloved treats, our 8-inch square version utilizes a unique and highly effective technique that guarantees distinct, mouth-watering layers every time. This method sets our blondies apart, ensuring a perfect balance of texture and an explosion of flavor in every bite.

The Secret to Perfect Layers: Our Unique Freezing Technique for Caramel Blondies

What makes this particular rendition of caramel-filled blondies truly exceptional is its innovative approach to layering. Many recipes struggle with the caramel sinking into the bottom layer of the blondie batter, resulting in a less defined and often messier bar. Our solution is simple yet brilliant: we begin by baking a foundational layer of the vanilla blondie batter. Once this base is set and cooled, we spread a generous, thick layer of caramel over it. The magic happens with the final layer of batter.

Instead of merely spooning the remaining blondie batter on top, which could easily mix with the caramel, we employ a clever freezing technique. Due to the batter’s naturally thick consistency, you can easily shape that second layer of batter into a square, precisely sized to fit your pan. This shaped batter is then frozen until solid. Once firm, you simply peel it off its foil backing and gently place it right on top of the baked caramel layer, just before it goes back into the oven for its second round of baking.

This technique offers several key advantages. Firstly, it ensures beautiful, distinct layers, preventing the caramel from mingling with the blondie batter prematurely. Secondly, the frozen top layer creates a protective barrier, allowing the caramel to heat up and become wonderfully gooey without bubbling over or disappearing into the dough. The result is a stunning, multi-textured bar that’s as appealing to the eye as it is to the palate. If you’re looking for a homemade caramel blondie that truly stands out, this method is a game-changer.

Why Brown Butter and Caramel are Key to Unforgettable Flavor

Beyond the innovative technique, the flavor profile of these blondies is deeply satisfying. This recipe yields a blondie with a very strong, distinct brown butter flavor. Browning the butter adds an incredible depth and nuttiness that regular melted butter simply cannot achieve, elevating the overall taste of the vanilla blondie to a sophisticated level. This rich, complex base perfectly complements the sweetness and chewiness of the caramel filling. And, of course, the star of the show – the caramel – provides that irresistible gooey, sweet, and slightly salty counterpoint that makes these bars so addictive.

I genuinely believe this technique would work wonderfully with just about any blondie recipe, making it a versatile method for elevating your favorite bar cookies. I encourage you to experiment and discover your preferred variations. The blend of rich brown butter and luscious caramel in this particular recipe, however, is a classic combination that’s hard to beat and will surely become a staple in your baking repertoire.

Essential Ingredients for Your Caramel Blondies

Crafting the perfect caramel-filled blondie starts with quality ingredients. Each component plays a vital role in achieving that incredible texture and unforgettable flavor. Here’s a closer look at what you’ll need and why:

Unsalted Butter: This is the foundation of our blondie, and specifically, we’re going to brown it. Browning the butter adds a deep, nutty, and toasty flavor that transforms the blondies from good to extraordinary. Make sure it’s unsalted so you can control the salt content in the recipe.
All-Purpose Flour: The structure of our blondie bars. Measure it correctly, ideally by weight (4.8 ounces for 1 cup plus 2 tablespoons) for consistent results. Too much flour can lead to dry, dense blondies.
Baking Powder: Our leavening agent, giving the blondies a slight lift and a tender crumb.
Salt: Crucial for balancing the sweetness and enhancing all the other flavors, especially the caramel and brown butter. Don’t skip it!
Light-Brown Sugar (Packed): This is the primary sweetener for blondies, contributing to their signature chewy texture and rich, molasses-like flavor. Packing it ensures you get the correct amount.
Granulated Sugar: A touch of white sugar helps with crisp edges and overall sweetness, complementing the brown sugar.
Large Egg plus 2 tablespoons lightly beaten egg: Eggs provide moisture, act as a binder, and contribute to the blondies’ richness and structure. The extra beaten egg adds just enough liquid without making the batter too thin.
Pure Vanilla Extract: A non-negotiable flavor enhancer. Use a good quality pure vanilla extract to bring out the best in your blondies.
Toasted and Chopped Pecans (Optional but recommended): These add a wonderful crunch and nutty flavor that pairs beautifully with both the brown butter and caramel. Feel free to substitute with other nuts like walnuts or omit them if you prefer.
Unwrapped Caramels (about 24, 7 ounces): The heart of our filling! Using store-bought unwrapped caramels makes the caramel layer incredibly easy to prepare. Look for soft, chewy caramels.
Heavy Cream: Added to the caramels, the heavy cream helps them melt into a smooth, pourable, and ultimately softer, more luscious filling.

Gathering these ingredients before you start will make the baking process smooth and enjoyable, setting you up for delicious success!

Baking Tips for Flawless Caramel Blondies

Achieving bakery-worthy caramel blondies is easier than you think with these expert tips:

Browning Butter Perfection: When browning your butter, keep a close eye on it. Cook it over medium heat, stirring occasionally, until it turns a rich golden-brown and smells nutty. Small brown bits will form at the bottom of the pan – these are flavor gold! Remove it from the heat immediately once it reaches this stage to prevent burning.
Don’t Overmix the Batter: Once you add the dry ingredients to the wet, mix just until combined. Overmixing develops the gluten in the flour, leading to tough blondies instead of soft and chewy ones.
Patience with Cooling: Allowing the first blondie layer to cool completely before adding the caramel is crucial. If it’s warm, the caramel will melt into the blondie, ruining the distinct layers. The same goes for cooling the final baked bars before cutting – chilling them makes for clean, perfect squares.
Precision in Freezing: When shaping the second layer of batter, aim for a square slightly smaller than your pan (7 ½ inches for an 8-inch pan). This allows for a little room when placing it on the caramel. Ensure it’s frozen solid; this firm layer is key to our technique’s success.
Caramel Consistency: When melting the caramels with heavy cream, whether in the microwave or on the stovetop, stir frequently until it’s completely smooth. It should be thick enough to spread but still pourable.
Bring to Room Temperature: After placing the frozen batter on the caramel, letting it sit at room temperature for an hour ensures even baking. If you bake it straight from the freezer, the center might still be too cold when the edges are done.
Know Your Oven: Ovens can vary. Keep an eye on your blondies during the second bake. The top should be golden brown and set. A toothpick inserted into the blondie (avoiding the caramel layer) should come out with moist crumbs, not wet batter.

Salted Butterscotch Blondies
The Best Chocolate Chip Bars!
Hershey’s Baking Melts Peanut Butter Candy Bar Blondies
Magic Blondies
Caramel Frosted Cookies

Recipe

Caramel Filled Blondes

Anna

Rich blondies filled with a layer of caramel

Print Recipe
Pin Recipe

Prep Time 2 hours

Cook Time 55 minutes

Total Time 2 hours 55 minutes

Course Dessert

Cuisine American

Servings 16

Ingredients

10 tablespoons unsalted butter
1 cup plus 2 tablespoons all-purpose flour 4.8 ounces
¾ teaspoons baking powder
¾ teaspoons salt
1 cup packed light-brown sugar
¼ cup granulated sugar
1 large egg plus 2 tablespoons lightly beaten egg
1 teaspoon pure vanilla extract
½ cup toasted and chopped pecans
7 ounces about 24 unwrapped caramels
2 tablespoons plus 2 teaspoons heavy cream

Instructions

Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with nonstick foil, leaving an overhang on the sides to easily lift the blondies out later.
In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown and smells nutty. This usually takes 5-7 minutes. Immediately remove from heat and pour into a heat-safe bowl to cool slightly.
Meanwhile, in a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
In a large mixing bowl, combine both the packed light-brown sugar and granulated sugar. Add the large egg, the 2 tablespoons of lightly beaten egg, and the slightly cooled brown butter. Using a handheld electric mixer, beat on medium-high speed for 2-3 minutes until the mixture is light, fluffy, and well combined. Beat in the pure vanilla extract. By hand, gently stir in the reserved flour mixture until just combined and no streaks of flour remain. Fold in the toasted and chopped pecans. Pour approximately half of the blondie batter into the prepared 8-inch pan, spreading it evenly to cover the bottom. Bake for 20 minutes, or until the edges are lightly golden and the center is set. Let this base layer cool completely on a wire rack.
While the bottom blondie layer is baking and cooling, take the remaining blondie batter and spread it evenly on a piece of foil or parchment paper. Using a rubber scraper or spatula, carefully shape the batter into a 7 ½-inch square. This square should be just slightly smaller than your baking pan. Place this batter square on a flat surface (like a cutting board or baking sheet) and transfer it to the freezer for about an hour, or until it is solid and firm enough for you to easily peel off the foil or parchment without it breaking. This freezing time should roughly coincide with the time it takes for your first blondie layer to bake and cool completely.
Now it’s time to prepare the delectable caramel filling. In a microwave-safe glass measuring cup or bowl, combine the unwrapped caramels and the heavy cream. Heat on high power for 30 seconds. Remove and stir well with a spoon or whisk. Continue to heat in 20-second intervals, stirring thoroughly after each interval, until the caramels are completely melted and the mixture is smooth and luscious. Alternatively, you can melt the caramels and cream in a small saucepan over medium-low heat, stirring constantly until smooth. Pour the warm, melted caramel mixture evenly over the completely cooled base blondie layer in the pan.
Carefully retrieve your square of almost-frozen blondie batter from the freezer. Gently peel away the foil or parchment paper. With care, lay this frozen batter square directly on top of the caramel layer in your baking pan. Allow the pan to sit at room temperature for at least an hour, or long enough for the frozen top batter layer to come to room temperature. This is important for even baking in the next step.
Once the top batter layer has reached room temperature, preheat your oven back to 350 degrees F (175 degrees C). Bake the blondies for an additional 30 to 35 minutes, or until the top is golden brown and fully cooked through. The center should appear set when gently pressed. Let the blondies cool completely in the pan on a wire rack. For the cleanest cuts and best texture, it’s highly recommended to chill the blondies in the refrigerator for at least 2-3 hours (or overnight) before cutting. Once thoroughly chilled, use the foil overhangs to lift the blondie slab from the pan and cut into 16 even squares using a sharp knife. Enjoy your perfectly layered Caramel Filled Blondies!

Tried this recipe?Let us know how it was!

Serving and Storage Suggestions for Your Caramel Filled Blondies

Once your Caramel Filled Blondies are baked to perfection and chilled, it’s time to enjoy them! For the neatest slices, always use a sharp knife and wipe it clean between cuts. These blondies are delightful served at room temperature, allowing the caramel to be soft and gooey, or slightly warmed for an extra decadent experience, perhaps with a scoop of vanilla bean ice cream. The combination of warm, chewy blondie, melted caramel, and cold ice cream is truly divine.

To store your blondies, place them in an airtight container at room temperature for up to 3 days. For longer freshness, especially with the caramel layer, they can be stored in the refrigerator for up to a week. If refrigerating, you might want to let them come to room temperature or warm them slightly before serving for optimal texture. These blondies also freeze exceptionally well! Wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or gently warm in the microwave for a quick treat.

Explore More Blondie Variations and Recipes

While these Caramel Filled Blondies are a showstopper, the world of blondies is vast and full of delicious possibilities! Don’t hesitate to get creative with your additions. Consider swirling in a handful of chocolate chips, adding a sprinkle of sea salt to the caramel layer for a salted caramel blondie, or even incorporating different types of nuts. The versatility of the blondie batter makes it an excellent canvas for culinary experimentation.

If you loved this recipe, we highly recommend exploring some of our other fantastic blondie and bar cookie recipes linked above. For those who enjoy a different kind of sweet and salty, our Salted Butterscotch Blondies are a must-try. If you’re a chocolate chip enthusiast, you won’t want to miss The Best Chocolate Chip Bars!. For a fun candy bar twist, check out our Hershey’s Baking Melts Peanut Butter Candy Bar Blondies, or for something truly magical, dive into our Magic Blondies. And if you’re a caramel lover looking for another treat, our Caramel Frosted Cookies are equally delightful. Each recipe offers a unique flavor experience that’s sure to satisfy your sweet cravings.