Salted Caramel Gooey Blondie Bars

There is something irresistible about a freshly baked blondie with a soft, buttery center, golden edges, and ribbons of salted caramel running through every bite. These Salted Caramel Gooey Blondie Bars combine the rich flavor of brown sugar and butter with a sweet, slightly salty caramel layer for a dessert that feels both comforting and indulgent.

Unlike cakey blondies, these bars are intentionally dense and chewy. The secret is to avoid overmixing the batter and to take the blondies out of the oven while the center still looks slightly soft. As they cool, the middle continues to set while keeping that wonderfully gooey texture.

Why You’ll Love These Blondie Bars

These blondies are simple enough for a casual weekend bake but impressive enough to serve at a gathering. The brown sugar gives them a deep caramel-like flavor, while vanilla rounds everything out. A generous pinch of salt keeps the sweetness balanced, and the caramel creates pockets of silky richness throughout the bars.

The best part is the contrast in textures: lightly crisp edges, a chewy interior, and soft caramel swirls in the center.

Ingredients

For the Blondie Batter

• 1 cup (225 g) unsalted butter, melted and slightly cooled
• 1 ¼ cups (250 g) packed light brown sugar
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon fine salt

For the Salted Caramel Layer

• ¾ cup (about 240 g) thick caramel sauce
• ½ teaspoon flaky sea salt, plus more for finishing

For the easiest preparation, use a thick caramel sauce rather than a very thin caramel topping. A thicker sauce stays concentrated between the layers instead of disappearing into the batter.

Equipment

You will need:

• 8-inch (20 cm) square baking pan
• Parchment paper
• Two mixing bowls
• Whisk
• Rubber spatula
• Measuring cups or kitchen scale
• Cooling rack

Step 1: Prepare the Baking Pan

Preheat your oven to 350°F (175°C).

Line an 8-inch square baking pan with parchment paper, leaving some excess paper hanging over two sides. This creates handles that make it much easier to lift the finished blondies from the pan.

Lightly grease any exposed sides of the pan.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and fine salt.

Set the mixture aside.

Whisking the dry ingredients separately helps distribute the baking powder and salt evenly, so you do not end up with concentrated pockets of either ingredient.

Step 3: Mix the Butter and Sugars

Place the melted butter in a large mixing bowl.

Add the brown sugar and granulated sugar. Whisk until the mixture looks smooth and glossy.

The melted butter is important here. It helps create the dense, chewy texture that makes blondies different from a traditional cake.

Allow the butter to cool slightly before proceeding. It should be warm but not hot.

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