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–+ servings
Salted caramel blondies. Soft and fudgy blondies packed with salted caramel, white chocolate chips and hazelnut halves make a delicious mix of flavours and textures! Recipe by movers and bakers
5 from 1 vote

Hazelnut Salted Caramel Blondies

Stop searching—these are the best Salted Caramel Blondies! These fudgy white chocolate blondies are thick, chewy, and packed with pockets of oozing salted caramel. By melting the chocolate directly into the batter, we achieve a dense, melt-in-the-mouth texture that is lightyears ahead of a standard cakey blondie. A perfect balance of sweet and salty, this easy traybake recipe is a guaranteed crowd-pleaser for any occasion!
Servings 16 servings
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Equipment

  • 1 8" square baking tin
  • 1 Parchment paper
  • 1 Digital kitchen scales
  • 1 Measuring spoons
  • 1 Sieve
  • 1 Mixing bowl
  • 1 Spatula

Ingredients

  • 110 g (½ cup) unsalted butter
  • 150 g (½ cup) caramel, divided (I used tinned caramel)
  • 100 g (½ cup) brown sugar
  • 60 g (¼ cup + 1 tbsp) caster sugar
  • 100 g (⅔ cup) white chocolate, broken into chunks
  • 2 large eggs
  • 2 tsp vanilla
  • 200 g (1 ¼ cups) plain (all purpose) flour
  • 0.5 tsp salt
  • 100 g (½ cup + 1 tbsp) white chocolate chips
  • 75 g (½ cup + 2 tbsp) hazelnuts, halved
  • 0.5 tsp flakey sea salt

Instructions

  • Line the tin with parchment paper. Preheat the oven to 180C/350F while you make the blondies.
  • Mix the flaky sea salt with the caramel and stir to combine. Add as much or as little salt as you like to make it as salted a caramel to suit your preferences.
  • In a large mixing bowl, combine the butter, 75g (¼ cup) caramel, sugars and white chocolate. Melt them together in the microwave in 10-20 second bursts, stirring in between, until completely melted. Once everything has melted, keep mixing the ingredients until they come together into a smooth fudgy mixture. Leave this mixture to cool a little, about five minutes
  • Add the eggs and vanilla into the bowl one at a time. Mix well to combine in between additions. The mixture will be thick and glossy.
  • Sift in the flour and salt, then fold in gently to completely combine. Add in the most of the white chocolate chips and hazelnuts, reserving some of both for the top of the blondie. Fold together to mix in thoroughly.
  • Tip the blondie mixture into the prepared tin and spread out to level. Scatter the white chocolate chips and hazelnuts set aside earlier over the top. Place blobs of the remaining caramel all over the top of the blondie, then swirl into the mixture using a skewer or a knife.
  • Bake the blondie in the preheated oven for 25-35 minutes. I bake mine for about 30 minutes. The blondies will be golden along the edge and have no jiggle when you shake the tin. The edges will start to shrink away from the sides of the tin once it is baked. Remove the tin from the oven and leave to cool completely before slicing into squares. Enjoy!

Notes

  • When you melt the butter, caramel, sugars and chocolate together, the mixture will initially look like it does not mix. The butter will look separated and the rest will look a curdled mess. Trust the process!! Just keep mixing until it all blends together and becomes one smooth mixture.
  • Once the initial melting and mixing has happened, try not to beat too much air into the blondie mixture. Rather, fold ingredients in more gently. Beating the mixture will add air to it and make it less likely to be fudgy and chewy and delicious!
  • Swap out the white chocolate chips for milk or dark if you wish. Equally, you can also swap the hazelnuts out for any other nut you prefer, or even leave them out completely. The nuts do add a lovely texture to the blondies though, which is why I love them included.
  • Leave the blondies to cool completely before you cut into them. I know it is so tempting to cut in as soon as you can. Remember that the warm blondies will continue to bake even out of the oven. Additionally, cutting blondies when they are still warm will result in them breaking apart as they are cut. So no lovely neat squares!
  • Cut the cool blondies using a sharp knife for the best results. I like to wipe the knife down between each cut for the cleanest slices too.
    • Author: Andrea
    Calories: 319kcal
    Course: Dessert
    Cuisine: American, British
    Keyword: Chewy Salted Caramel Traybake, Densely Fudgy and Moist, Easy Caramel Blondies UK, Fudgy One-Bowl Blondie Recipe, How to tell when blondies are baked, Melting White Chocolate into Blondie Batter, Salted Caramel Blondies with White Chocolate

    Nutrition

    Calories: 319kcal