Caramel Blondies

by Sarah

in Cookies, Dairy-Free, Desserts, Egg-Free, vegan

Hello! My family went to Canada for a week last week on vacation. We visited Banff and Jasper National Parks and both where astoundingly beautiful (pictures to come!). However after one week of traveling I missed home cooking, my oven, and DESSERT. Also the amazing California sunshine. These caramel blondies are the first thing I baked when I came back and are filled with warm luxurious flavor welcoming me back to California.

caramel blondies |

The first part of these caramel blondies is making regular blondies. Which taste good! But the caramel glaze on top give it an extra luxurious silky taste and also give plain looking blondies instant glamor. caramel blondies | The method for making these is basically to make the blondies as you normally would, and then pour melted caramel sauce over it. Because you want the caramel sauce to be solid once you stick it in the fridge, you will need to boil the caramel for a long time when making caramel. Once you put it in the fridge, it only gets thicker till it turns solid.caramel blondies | I used my salted caramel recipe with the modification of boiling for 1 hour and 20 minutes instead of 30 minutes in the original caramel recipe. This created a caramel that was super viscous even at high temperatures, which cooled into a solid candy chunk in my fridge. To make the caramel glaze, I re-boiled the solid caramel caramel to get it to liquid phase so I could pour. Once I poured it on top of the done blondies, I flattened it with a spatula and put the caramel blondies in the fridge to cool till the glaze became solid again. Then cut!

caramel blondies |

:) These blondies are vegan from head to toe! Vegan and delicious!

Caramel Blondies

Caramel Blondies


  • 1 cup all purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Wet
  • 6 tablespoons Earth Balance
  • 3/4 cup brown sugar
  • 1 tablespoon pure vanilla extract
  • Other
  • 1/3 cup semisweet chocolate chips
  • 1/3 cup chopped walnuts
  • 4 tablespoons salted caramel that was boiled for 1 hr and 20 min instead of the 30 min indicated on the recipe in the link


  1. Preheat the oven to 350 degrees F, then mix all dry ingredients together. Stir well.
  2. Cream wet ingredients together in a separate bowl, and then pour wet mixture into the dry mixture. Cream together with hand / stand mixer. Add the chocolate chips and walnuts to the final mixture.
  3. Grease a 9 inch square pan and line it with parchment paper hanging out the sides. Pour batter into the square pan, and flatten batter out with a spatula.
  4. Bake for 35 minutes or until the edges and top are light brown. Remove from oven. Heat 4 tablespoons of salted caramel that had been boiled for 1 hour in the making process (makes it thick and solid in the fridge temperature) so that it is back to a pour-able consistency. Pour over the blondies and flatten with a fork or spatula to cover the entire top. Let cool in the fridge a few hours till caramel is set and solid again.
  5. Cut into 2 inch by 2 inch squares with a sharp knife.


Recipe makes 16 squares that are 2 in by 2 in. Recipe for the blondie batter was very slightly adapted from Chloe Coscarelli's book Chloe's Vegan Baking, and salted caramel sauce is my own recipe.

Leave a Comment

{ 10 comments… read them below or add one }

1 Joanne September 7, 2014 at 6:08 am

Two of my closest friends got engaged at Banff! So beautiful. I understand missing your kitchen though! These caramel blondies sound absolutely divine.


2 Sarah September 7, 2014 at 8:42 am

Thanks Joanne! Banff is very scenic ~ there were people doing their wedding photos on a pier in lake Minnewanka while I was there. I’m sure their photos looked gorgeous!


3 Emma September 7, 2014 at 4:23 pm

Canada is on my wish list of places to travel to, am v. envious of your trip! :) Looking forward to the photos.

Your caramel treats look really lovely! I have an intense craving for that salty/sweet topping in particular (and vegan too).

(thanks kindly for your sweet comment to my blog recently)


4 Sarah September 8, 2014 at 8:34 am

Hi Emma! I love sweet/salty things too! Photos to come soon :)


5 Connie September 7, 2014 at 8:17 pm

I love the look of these (: They are drool-inducing!

I have lots of friends who are vegan in my lab and I really want to bake for them. I will definitely bring these to our next lab meeting.


6 Sarah September 8, 2014 at 8:40 am

Yay! I hope your lab friends like it :)


7 ami@naivecookcooks September 10, 2014 at 11:06 am

These look super delicious!!


8 Sarah September 10, 2014 at 12:43 pm

Thanks Ami!


9 Kelly @ Trial and Eater September 16, 2014 at 12:49 pm

Mmm, I love that you added caramel on top! They look like great mini desserts (though I’d probably eat the whole pan…)


10 Sarah September 16, 2014 at 9:07 pm

Thanks Kelly! They make great finger desserts. And that feeling of wanting to eat an entire batch of dessert <-- I think the same thing whenever there is caramel involved!


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