Caramel Blondies

Name: Caramel Blondies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 225 grams unsalted butter; 350 grams light brown sugar; 275 grams all-purpose flour; 2 large eggs; 1 tbsp vanilla extract; 1 pinch of salt; 100 grams soft caramel pieces; 200 grams white chocolate; Sprinkles (optional)

Posted: August 21, 2026

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Blondies are delicious on their own, but these caramel blondies with a caramel chunk filling and a layer of white chocolate are downright irresistible. Decorate them with cheerful sprinkles for a touch of fun.

Somewhere Between Cake and Butter Cake

Besides cake and Dutch butter cake, blondies are definitely among my favorite baked goods. Perhaps because blondies fall somewhere between the two.

They are deliciously moist, yet not as dense as Dutch butter cake. So it’s no surprise that there are already various variations here on Laura’s Bakery alongside the basic blondie recipe.

Have fun decorating them with colorful sprinkles; perfect for parties and celebrations.

Recipe Ingredients

Use my base blondie recipe with the addition of soft caramel pieces and white chocolate chips to make these scrumptious caramel blondies. Make sure to read the recipe card below for full details:

unsalted butter – I prefer unsalted butter when baking
sugar – light brown caster sugar adds to the fudginess of the blondies, but you can also use white sugar
flour – I use all purpose flour, but you could also use regular or pastry flour
eggs – always use medium unless otherwise stated in the recipe card
vanilla extract – use homemade extract for the best depth of flavor
pinch of salt – enhances flavors
soft caramel pieces – mixed into the blondie batter for irresistible pockets of caramel flavor
white chocolate – white chocolate works well in blondies, especially when paired with caramel. Use chopped white chocolate or white chocolate chips
sprinkles – optional

BAKING TIP: Bake these caramel blondies in a square pan lined with parchment paper, with the paper extending well over two sides. This way it’s easy to lift it out once cooled down.

How To Make Caramel Blondies

Use my base blondies recipe to make the blondie batter, then fold in the soft caramel pieces.

Pour the batter into the prepared baking dish. Spread evenly with a spatula.

Bake for 25-30 minutes until the top forms a thin, crisp crust while the center may still be slightly wobbly. Cool completely in the pan.

Melt the white chocolate in a double boiler until smooth and then pour it evenly over the cooled blondies. Decorate with colorful sprinkles while the chocolate layer is still wet. Leave to harden and then cut to serve.

BAKING TIP: The shorter you bake these caramel blondies, the moister they will be. Always let the blondies cool completely before adding the melted chocolate layer or it will run off. The blondies will be easier to slice once fully set.

Storing Caramel Blondies

Store these caramel blondies in an airtight container for up to 4-5 days outside the fridge.

Can I freeze Oreo blondies?

Yes, they freeze well for up to 3 months. I like to wrap individual blondie squares in plastic wrap so that I can defrost the exact number of blondies at any given time.

More Fudgy Blondie Recipes

The fudgy vanilla base of classic blondies allows for endless variations, which can be seen from my growing list of blondie recipes. Give them a try, you won’t be disappointed!

For Caramel Lovers

If you, like me, love all things caramel, you won’t want to miss these other caramel-inspired desserts.

How do I know when the caramel blondies are done?

It’s normal for your caramel blondies to appear slightly undercooked by the time they are ready to come out of the oven. If you leave them for longer, they risk drying out. Just like with brownies and bars, you will see a thin, crispy layer on top of the blondies. The sides feel firm and the inside is still a bit softer (but it shouldn’t be overly wobbly).

It is important to let the blondies cool completely in the pan before adding the melted chocolate layer, otherwise the residual heat will make the chocolate runny.

What else can I add to these caramel blondies?

In addition to the soft caramel pieces, consider adding white chocolate chips or butterscotch chips, chopped Golden Oreos or Biscoff cookies, or chopped nuts (macadamia nuts or pecans). Sprinkle flaky sea salt over the top of the chocolate layer to enhance flavors.

What's the best pan for blondies and brownies?

I usually make my blondies and brownies in a square 20 x 20 cm (8×8-inch) baking pan. If you have a different baking pan in mind, you can use the ‘convert recipe’ button in the recipe card. Enter the size of the baking pan of the current recipe and the size of the baking pan you have in mind. The tool will then calculate how much of the ingredients you need. If you use a much larger baking pan (or a much smaller one), please keep in mind that the baking time will change. This is something you need to monitor carefully yourself.

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