Caramel Walnut Chocolate Chip Blondies

4.89 from 9 votes

These super gooey, decadent and extremely delicious blondies are filled with salted caramel, walnuts and semi sweet chocolate chips.

Prep Time25

Cook Time45

Total Time1 10

Servings: 8 x8 in pan

Author: Maria Corcuera

Ingredients

Blondies

1 Cup unsalted butter melted
1/2 Cup granulated sugar
1 Cup brown sugar
2 teaspoons vanilla extract
2 large eggs room temperature
2 1/2 Cups all-purpose flour measured using the spoon-and-level method
1 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon salt
1 Cup semi sweet chocolate in large chunks
1 Cup walnuts in large chunks

Caramel:

10 ounces 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 8x8 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
1 Cup (227 g) unsalted butter, 1/2 Cup (100 g) granulated sugar, 1 Cup (220 g) brown sugar, 2 teaspoons vanilla extract, 2 large eggs
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
2 1/2 Cups (312.5 g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cornstarch, 1 teaspoon salt, 1 Cup (175 g) semi sweet chocolate, 1 Cup (117 g) walnuts
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
10 ounces (283.5 g) chewy caramels, 2 Tablespoons heavy cream, 1/4 teaspoon (0.3 teaspoon) salt
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