Chocolate Sea Salt Butterscotch Caramel Blondie Brownies Recipe

If you’re a lover of rich, buttery treats that dance on your taste buds, then I promise you’ll absolutely adore this Chocolate Sea Salt Butterscotch Caramel Blondie Brownies Recipe. Imagine the perfect mix of soft blondie texture loaded with gooey butterscotch caramel pockets, a punch of deep dark chocolate, and just the right kiss of sea salt to balance it all out. Trust me, these blondie brownies are a fan-freaking-tastic indulgence that quickly became one of my family’s absolute favorites and I can’t wait to share them with you.

this …

Ingredients You’ll Need

This recipe combines classics like butter and brown sugar for that fudgy blondie base, then surprises you with those luscious Chocolate Covered Sea Salt Butterscotch Caramels that add rich gooeyness inside. I always recommend grabbing high-quality vanilla; it really enhances the cozy flavor.

• Unsalted butter: Using unsalted butter lets you control the saltiness in the blondie precisely, which is important since the caramels already bring a touch of sea salt.
• Dark brown sugar: Dark brown sugar adds depth and moisture, giving these blondie brownies their characteristic chewy richness.
• Pure vanilla extract: The real deal makes all the difference—never underestimate how vanilla can bring together all the flavors.
• Eggs: Eggs help give structure and keep the blondies tender; room temperature eggs mix more evenly.
• Flour: All-purpose flour works perfectly here to create that satisfying chew without being cakey.
• Baking powder: Just enough to give a little lift without over-rising and losing that dense blondie thrill.
• Baking soda: Vanilla and brown sugar react with it, helping create a perfect bite and golden color.
• Chocolate Covered Sea Salt Butterscotch Caramels: The star of the show—these special caramels bring sweetness, salt, and melty chocolate all in one little bite.

Variations

What I love most about this Chocolate Sea Salt Butterscotch Caramel Blondie Brownies Recipe is how easy it is to adapt. Once you get the hang of the base, you can tweak it with extra mix-ins or swap out flavors. Here’s a little collection of ideas that I’ve personally tried and enjoyed.

• Nutty Twist: I like tossing in chopped toasted pecans or walnuts for that extra crunch and nuttiness—it’s an amazing contrast to the soft caramel pockets.
• Salt Swap: If you don’t have sea salt caramels, try using classic caramel bits and sprinkle flaky sea salt over the top before baking to keep that saltiness punch.
• Chocolate Variety: Dark chocolate chips or white chocolate chunks work in place of the coated caramels for slightly different sweetness profiles but still delicious results.
• Dairy-Free Version: Substitute the butter with coconut oil or a high-quality vegan butter, and use dairy-free caramels to make it allergy-friendly.

How to Make Chocolate Sea Salt Butterscotch Caramel Blondie Brownies Recipe

Step 1: Melt and Mix Your Base

Start by melting the butter in a medium saucepan over medium-high heat—this helps create a lovely nutty flavor as it warms through. While it’s still hot, whisk in the dark brown sugar until it’s smooth and combined. This step is a bit of magic; the warmth helps dissolve the sugar better, giving you that fudgy texture we’re after. Once your mixture is blended, remove from heat and whisk in pure vanilla extract and eggs slowly. The key here is to keep whisking as you add the eggs to avoid scrambling — trust me, I learned this the hard way!

Step 2: Fold in Dry Ingredients and Caramels

Now it’s time to add your dry ingredients—flour, baking powder, and baking soda—into the buttery mixture. Mix slowly and gently until everything just comes together; the batter will thicken and feel a bit stiff, but that’s totally normal for a blondie. Then, fold in your Chocolate Covered Sea Salt Butterscotch Caramels. I like to do this last so you don’t melt all those beautiful caramel pockets during mixing.

Step 3: Bake to Perfection

Prepare a 9×9 inch baking pan by greasing it or lining it with parchment paper for an easy removal later. Pour your thick batter in and spread evenly. Pop it in your preheated 350°F oven and bake for about 30–35 minutes. You’ll want to check by inserting a toothpick near the center; it should come out with a few moist crumbs—not wet batter. After baking, let it cool completely for at least two hours before cutting. This cooling step is a lifesaver—it helps the caramel set inside and gives you those perfect square slices without too much mess.

How to Serve Chocolate Sea Salt Butterscotch Caramel Blondie Brownies Recipe

Garnishes

My go-to garnish is a simple sprinkle of flaky sea salt right after they come out of the oven—this just heightens that sea salt and caramel magic. Sometimes I dust with powdered sugar for a delicate touch of sweetness and visual appeal. For extra decadence, a drizzle of melted dark chocolate or a dollop of whipped cream turns these blondies into an irresistible dessert.

Side Dishes

These blondie brownies pair beautifully with fresh berries or a scoop of vanilla ice cream, which cools down the rich caramel and chocolate perfectly. For a brunch twist, I love serving them alongside a hot latte or a cup of rich espresso.

Creative Ways to Present

For birthdays or special gatherings, I arrange these blondies on a rustic wooden board garnished with edible flowers and mint leaves—it’s simple yet elegant. Alternatively, layering them with whipped cream and sliced strawberries in a trifle bowl makes a stunning, crowd-pleasing dessert everyone raves about.

Make Ahead and Storage

Storing Leftovers

Once cooled, the blondies store wonderfully in an airtight container at room temperature for up to 3 days. I’ve found that the flavors deepen and the texture remain soft when kept covered, so it’s perfect for making ahead for a party or just keeping around to satisfy sweet cravings.

Freezing

These blondie brownies freeze beautifully! I wrap individual squares in plastic wrap and then place them all in a freezer-safe bag. This way, you can pull out just what you need and thaw overnight in the fridge. Freezing retains the gooey caramel pockets surprisingly well.

Reheating

When reheating, I warm them briefly in the microwave—about 10-15 seconds—to soften the caramel again without melting it completely out. If you prefer, a quick 5-minute stint in a preheated 300°F oven also works nicely to refresh that just-baked warmth and softness.

FAQs

Final Thoughts

Honestly, this Chocolate Sea Salt Butterscotch Caramel Blondie Brownies Recipe has been a true delight in my kitchen. The way the flavors come together—sweet, salty, and chocolaty, all wrapped in a fudgy blondie—is so comforting and decadent. I love how easy it is to whip up, yet it feels like such a special treat. I can’t recommend it enough for your next bake day or when you simply want to impress friends and family without complicated steps. Give it a try—I bet you’ll be just as hooked as we are!

Print