Caramel Chocolate Chunk Blondies

Caramel Chocolate Chunk Blondies

Makes 1 - 9”x9” or 8”x 8” pan
Author Wendy Sondov


  • 8 ounces 3/4 cup caramel sauce
  • ½ cup butter cut in small chunks
  • 2 large eggs
  • 1/3 cup brown sugar
  • 1 tablespoon vanilla extract
  • 1 ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • 1 cup chopped chocolate your choice bitter sweet, semi-sweet or milk chocolate


  1. Preheat oven to 350 degrees F. Line a 9” x 9” or 8” x 8” baking pan with parchment paper then lightly butter or spray with cooking oil.
  2. Place caramel and butter in medium sized microwave safe bowl. Heat in microwave about 1 minute Stir until the butter is completely melted.
  3. In bowl of electric mixer, beat eggs until foamy (about 3 minutes).
  4. Mix in sugar and vanilla. Then add melted caramel-butter.
  5. Add flour and salt and stir until incorporated.
  6. Fold in chopped chocolate.
  7. Spread batter evenly into prepared pan.
  8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. If mailing internationally, undercook by about 1 minute. (The extra moisture from undercooking will help keep the blondies soft while shipping)
  9. Cool for 10 minutes in pan, then remove from pan to complete cooling on a wire rack before cutting into bars.
  10. Caramel Chocolate Chunk Blondies can be stored in an airtight container at room temperature for at least 1 week.

Packing Tips

For 9”x9” or 8” x 8” pan blondies, wrap entire square of blondies (removed from pan or in disposable foil pan) in foil then plastic wrap and insert into gallon zip lock bag. For individual cut blondies, double wrap each blondie in plastic wrap then place in an airtight container or zip lock bag.