Caramel Walnut Chocolate Chip Blondies

These decadent and extremely delicious Caramel Walnut Chocolate Chip blondies are very soft and gooey from the inside, crunchier in the outside, with a salted caramel layer in between of two Blondie layers filled with semi sweet chocolate chunks and crunchy walnuts. -Yup! you read that right!

They’re a caramel lover’s dream! plus, they’re whipped up in a single bowl and without the need of an electric mixer.

Caramel Walnut Chocolate Chip Blondies

Ingredients to make these Blondies

  • Butter. Unsalted and melted
  • Granulated sugar. To sweeten your blondies
  • Brown sugar. Helps sweeten and gives a chewy consistency
  • Vanilla extract. Good quality goes a long way!
  • Eggs. Room temperature
  • All-purpose flour. Will help hold all of your ingredients together
  • Baking soda. Gives softness and airiness
  • Cornstarch. Helps “soften” the flour
  • Salt. Enhances flavors
  • Semi sweet chocolate. In chunks
  • Walnuts. In chunks
  • Chewy caramels. I used Werther’s Original Chewy Caramels
  • Heavy cream. To soften the caramels
Caramel Walnut Chocolate Chip Blondies

How to make Blondies (with how-to photos)

Pre-heat your oven to 350 F. Line a 8×8 in baking pan with parchment paper and set aside.

Start by mixing your cooled melted butter and sugars. Add eggs and vanilla and mix until just combined.

Incorporate your flour, baking soda, cornstarch and salt and mix until combined, your dough will be thick.

Mix in chocolate chunks and walnuts, spreading them evenly throughout the dough.

Add half of your dough to your prepared baking pan and press until you have an even layer; bake for 15 minutes and let cool for 15 minutes.

In the meantime, over a sauce pan, heat in low the caramels with heavy cream and salt, until completely melted and combined. Set aside to cool.

Pour cooled caramel over first layer of blondies and distribute evenly.

Carefully, take chunks of your remaining dough, flatten them with your hand and place them on top of the caramel layer. Do not press very hard or your caramel could come up from the pressure.

Caramel Walnut Chocolate Chip Blondies process

Bake for 30 minutes. The toothpick method in these blondies is tricky due to the caramel layer, try sticking it to the first layer only; your blondies should be moist inside. Do not over bake!

Let them cool for 30 minutes to 1 hour and then transfer to the fridge for one extra hour to let the caramel set. This is only if you want to cut perfect and clean squares. Alternatively dig directly from the slightly warm Blondies and gooey caramel 🙂

Caramel Walnut Chocolate Chip Blondies

Can I freeze my Caramel Walnut Chocolate Chip blondies?

Sure! you can cut them in squares and store them with parchment paper in between each layer in an air tight container for up to 6 months.

How to store

These blondies will keep for up to 3 days stored in an air tight container at room temperature, or for up to 5 days in the fridge.

Can I make these blondies Gluten Free?

Although I haven’t tried it yet, you can substitute the flour for Gluten Free wheat flour on a 1:1 ratio and your Blondies should turn out almost the same

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Caramel Walnut Chocolate Chip Blondies
Print Recipe
4.75 from 4 votes

Caramel Walnut Chocolate Chip Blondies

These super gooey, decadent and extremely delicious blondies are filled with salted caramel, walnuts and semi sweet chocolate chips.
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Brownies and Bars
Cuisine: American
Keyword: blonde brownies, blondie brownies, blondies from scratch, caramel blondies recipe, caramel walnut blondies, chocolate chip blondies, Maria Corcuera, pecan blondies, salted caramel pecan blondies, sweet fix baker
Servings: 8 x8 in pan
Calories: 753kcal
Author: Maria Corcuera

Ingredients

Blondies

  • 1 Cup unsalted butter melted
  • 1/2 Cup granulated sugar
  • 1 Cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs room temperature
  • 2 1/2 C all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1 Cup semi sweet chocolate in chunks
  • 1 Cup walnuts in chunks

Caramel:

  • 10 oz chewy caramels unwrapped (I used Werther’s Original Chewy Caramels)
  • 2 Tablespoons heavy cream
  • 1/4 teaspoon salt

Instructions

  • Pre-heat your oven to 350 F. Line a 8×8 in baking pan with parchment paper and set aside
  • Start by mixing your cooled melted butter and sugars. Add eggs and vanilla and mix until just combined
  • Incorporate your flour, baking soda, cornstarch and salt and mix until combined, your dough will be thick. Mix in chocolate chunks and walnuts, spreading them evenly throughout the dough
  • Add half of your dough to your prepared baking pan and press until you have an even layer; bake for 15 minutes and let cool for 15 minutes
  • In the meantime, over a sauce pan, heat in low the caramels with heavy cream and salt, until completely melted and combined. Set aside to cool
  • Pour cooled caramel over first layer of blondies and distribute evenly. Carefully, take chunks of your remaining dough, flatten them with your hand and place them on top of the caramel layer. Do not press very hard or your caramel could come up from the pressure
  • Bake for 30 minutes. The toothpick method in these blondies is tricky due to the caramel layer, try sticking it only to the first layer; your blondies should be moist inside.
  • Let them cool for 30 minutes to 1 hour and then transfer to the fridge for one extra hour to let the caramel set. This is only if you want to cut perfect and clean squares. Alternatively dig directly from the slightly warm blondie and gooey caramel 🙂

Nutrition

Serving: 1g | Calories: 753kcal | Carbohydrates: 96g | Protein: 9g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 18g | Cholesterol: 103mg | Sodium: 540mg | Fiber: 3g | Sugar: 63g

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Maria
Sweet Fix Baker is a baking blog full of sweet recipes, including indulgent and healthier ones!
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