Two Peas and Their Pod

Caramel Chocolate Blondies Recipe

Caramel Chocolate Blondies Recipe

This week is a busy one! I am in St. George, Utah for work until Thursday and then my dad is coming out for a visit! So there is a pot of gold at the end of the rainbow, I just have to survive the busy work week:)

I have a five pound brick of Peter’s caramel to use up. I think that is a good problem to have, but I don’t know what to make! I made chocolate caramel cookies with sea salt that were fabulous, but that didn’t even make a dent in my caramel supply. If you have caramel ideas let me know!

I love baking blondies because there are so many variations. This time I tried a caramel chocolate blondie. I wasn’t sure if the caramel would melt or harden up, but luckily the caramel melted nicely throughout the blondies. I didn’t want anyone to break a tooth after biting into one of my blondies:)

A little warning-these blondies are rich and gooey, but in the most delicious way! I gave Josh a warm blondie with a tall glass of milk to cut the sweetness. He really liked it and I guess the blondie wasn’t too sweet for him, because he came back for seconds!

I will be making these blondies again-good thing I have 5 pounds of caramel:)

Caramel Chocolate Blondies

Yield: 12 blondies

Cook Time: 23-25 minutes

Ingredients:

1 cup all purpose flour
1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1 stick butter, melted
1 cup packed dark brown sugar
1 egg
1 teaspoon of vanilla
1/3 cup semi sweet chocolate chips
Baking caramel, cut and rolled into tiny balls, the size of peas (I used Peter's caramel)

Directions:

1. Preheat the oven to 350°F. Spray a 8X8 pan with cooking spray. I used a glass Pyrex dish.

2. Whisk together the dry ingredients in a medium bowl-flour, baking powder, soda, and salt. Set aside.

3. In a medium bowl, stir together the melted butter and brown sugar. Stir until smooth.

4. Add in the egg and stir. Next, stir in the vanilla. Stir until smooth.

5. Add the flour mixture and stir until the ingredients are combined. Stir in the chocolate chips.

6. Pour the batter into the prepared pan. Take the little caramel balls and tuck them into the blondies. I spaced them out all over.

7. Bake the blondies for 23-25 minutes, until the blondies are set. A toothpick will come out clean when they are done. Let the blondies cool on a rack. When cool, cut and serve.

If you like these blondies, you might also like:
Dorie’s Chewy Chunky Blondies from Two Peas and Their Pod
Marshmallow Blondies from Two Peas and Their Pod
Snickerdoodle Blondies with Cinnamon Chips from Two Peas and Their Pod
Peanut Butter Blondies with Milk Chocolate Frosting from Joy the Baker
Brown Butter Toffee Blondies from Honey and Jam

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66 Responses to “Caramel Chocolate Blondies Recipe”

  1. 1
    Erica — March 22, 2010 @ 4:11 am

    Ow! I bet these are prefect with a little frozen yogurt or ice cream…a great treat for sure! Safe travels for your work trip! Hope the week is a breeze and that you have lots of fun stuff planned with your dad! I’ve been missing ya ;)

  2. 2
    Jessica — March 22, 2010 @ 4:32 am

    Oh my goodness, I am so drooling right now :)

  3. 3
    Estela @ Weekly Bite — March 22, 2010 @ 4:50 am

    Chocolate and caramel is one of the best combos!!

    These look delicious!

  4. 4
    Kathy — March 22, 2010 @ 4:58 am

    These look great, Maria! I’ve never heard of Baking Caramel before. Do you ever make these with plain melted caramel?

  5. 5
    Shannon — March 22, 2010 @ 5:50 am

    Mmm, caramel… a perfect addition to brownies :) How bout throwing some in ice cream? or would you need to melt it to do that?

  6. 6
    Tracey — March 22, 2010 @ 5:53 am

    Yum, these look amazing Maria! Caramel and chocolate are such a good combination :) I made some turtle brownies and posted them last Friday if you need more caramel recipes.

  7. 7
    Divin — March 22, 2010 @ 6:05 am

    These are beautiful and tempting. Caramel is always a favorite.

  8. 8
    Michelle — March 22, 2010 @ 6:06 am

    I’d like to have a “chunk” of caramel to use up! LOL!

  9. 9
    Meghan — March 22, 2010 @ 6:07 am

    Mmmm I love rich and gooey!!! These look fantastic!

  10. 10
    Angie — March 22, 2010 @ 6:30 am

    Looks so good, what a great blondie recipe!

  11. 11
    kat — March 22, 2010 @ 6:50 am

    5 pounds of caramel sounds like heaven

  12. 12
    Elle — March 22, 2010 @ 6:55 am

    Oh Maria–you! You make my sweet tooth so hungry in the morning! These look awesome.

  13. 13
    Gaby — March 22, 2010 @ 7:43 am

    OMG I am obsessed with Blondie Brownies! Literally obsessed. I wish I hadn’t just made some yesterday because now I want to add caramel! Have fun on your work trip! :)

  14. 14
    Jessica @ How Sweet — March 22, 2010 @ 8:13 am

    I’ve been itching to make blondies. These look amazing!

  15. 15
    Lynn — March 22, 2010 @ 8:46 am

    What a great problem to have – too much caramel. Let’s see, pretzels dipped in caramel and chocolate, caramel sauce over ice cream, caramel cheesecake, or Jaden’s strawberries dipped in salted caramels. How’s that for a start?

    The blondies look fabulous!

  16. 16
    Sara — March 22, 2010 @ 8:48 am

    Oh yum! Caramel and chocolate are almost as good as peanut butter and chocolate. :)

  17. 17
    Kelly @ EvilShenanigans — March 22, 2010 @ 8:51 am

    I love a good blondie … and I ADORE caramel! Lovely!

  18. 18
    megan — March 22, 2010 @ 8:52 am

    I love caramel but I have yet to have a blondie. These look amazing!
    As for the caramel, how about a chocolate caramel tart? Or a mexican chocolate caramel tart? Wish I had a hunk of caramel1 ;)

  19. 19
    Michelle {Brown Eyed Baker} — March 22, 2010 @ 9:06 am

    Those sound fantastic! And totally jealous of your 5-lb block of caramel!

  20. 20
    Cookin' Canuck — March 22, 2010 @ 9:07 am

    These would be very popular in my household! Have a good week in St. George and enjoy your visit with your dad.

  21. 21

    Caramel recipes? Caramel icecream (with or without sea salt), poached pears with caramel sauce, tarte au chocolat with a caramel layer below the chocolate filling, iles flottantes with caramel sauce, chocolate and caramel truffles, creme au caramel, caramel pudding,… I’ll make every of them one day… but it’s Ok if you make them first!

  22. 22
    Sarah — March 22, 2010 @ 9:42 am

    Correct me if I’m wrong but doesn’t chocolate blondies = brownies?

  23. 23
    Memoria — March 22, 2010 @ 10:06 am

    I like the idea of caramel cheesecake!! You should look on Tasty Kitchen or allrecipes for more ideas. Your brownies look and sound perfect. YUM!! Have a safe trip, and have fun with you daddy! :)

  24. 24
    Esi — March 22, 2010 @ 10:14 am

    Having 5 pounds of caramel sure sounds like a good problem to me!

  25. 25
    Rosa — March 22, 2010 @ 11:18 am

    Fabulous blondies! Yes,shouldn’t blondies with chocolate be called “Brownies”?

    Cheers,

    Rosa

  26. 26
    Margaret — March 22, 2010 @ 12:08 pm

    UUUUMMMM!!!! Those look fantastic!!!

    You can send some of that caramel to me. I am sure I could find ways to use it up.

    But I don’t have a single recipe to share with you to use it up.

  27. 27
    Live.Love.Eat — March 22, 2010 @ 12:32 pm

    Definitely a good problem to have. These look delish!!!! Hope you get through the week and have fun with your Dad. I am sure you’ll be cooking up some goodness in the kitch!

  28. 28
    Natashya — March 22, 2010 @ 12:49 pm

    Yum, caramel! How on earth do you have a 5 lb brick? Can you make caramel corn with it? =P Slurp!

  29. 29
    Double Dipped Life — March 22, 2010 @ 1:10 pm

    Looks great! I use Peter’s caramel for my Caramel Apples! Yum! Or, turtles are fun to make with it too.

  30. 30
    sweetlife — March 22, 2010 @ 2:08 pm

    what awonderful problem to have-ha blondies are great so many options your look amazing!!
    sweetlife

  31. 31
    Joanne — March 22, 2010 @ 2:12 pm

    I don’t really think of having too much caramel as a problem…more like a blessing. This sounds like such a delicious way to use up the caramel! I love blondies.

  32. 32
    diana merrell — March 22, 2010 @ 3:30 pm

    I wish I had the five pound brick of caramel to use up. So many recipes to make. The blondies sound awesome.

  33. 33
    grace — March 22, 2010 @ 3:30 pm

    5 pounds of caramel? wowza, that’d last me at least a couple weeks. have you started going at it with your teeth yet, or are you still exerting some self-control? :)

  34. 34
    Katrina — March 22, 2010 @ 4:36 pm

    A 5 lb. brick of caramel??? Didn’t even know there was such a thing, sounds like a GREAT issue to have! Sorry you have to work out of town for the week. There could be worse places than St. George though, huh.
    The blondies look/sound de-lish!

  35. 35
    leslie — March 22, 2010 @ 5:33 pm

    mmmm so good!
    I have been searching for that pot of gold since I was a kid..hmmm can never seem to find it!

  36. 36
    Bridgett — March 22, 2010 @ 6:22 pm

    Oh wow, these would be so yummy! Hope you are having fun out of town and enjoy your visit with your Dad. I know how much you love his visits! Plan on baking or cooking anything special for him?

  37. 37

    Oh girl, there are so many ways I could use that 5 lbs of caramel! Great job with these blondies. That Josh is a smart man…..milk & these blondies are the perfect combo. How is the trip going??

  38. 38
    Barbara Bakes — March 22, 2010 @ 7:10 pm

    I rarely make blondies, but love this version!

  39. 39
    Chris — March 22, 2010 @ 7:16 pm

    Sounds delish! Glad you’re finding uses for the Caramel!

    • twopeas replied: — March 22nd, 2010 @ 7:27 pm

      Thanks everyone! I will be making more caramel treats soon, so stay tuned:)

  40. 40
    Missy — March 22, 2010 @ 7:58 pm

    maria, do you recommend any other brands of baking carmel? thanks for the treat idea!

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