How to Make Salted Caramel Blondies

Salted Caramel Blondie Recipe with White Chocolate & Pretzels

This salted caramel blondie recipe is an irresistible twist on classic brownies! Instead of a chocolaty base, they’ve got a chewy, cookie-like flavor with plenty of delicious mix-ins. I’ll show you how to make salted caramel blondies with white chocolate chips, crunchy pretzels, and a scrumptiously sweet date “caramel” drizzled on top!

Personally, I like brownies, but I much prefer cookies. I designed these salted caramel blondies as a gift for my sister, Laila, who’s also a cookie fan and they were a huge hit! They’ve got the yummy texture and flavor of a cookie, but even thicker and more satisfying. Plenty of extra room to add your favorite mix-ins!

Typically, classic blondies include milk chocolate chips but, again, I’m not a huge fan. Instead, I jazzed up this festive salted caramel blondie recipe with white chocolate chips and pretzels! But, as delicious as they turned out, don’t feel limited to these ideas. You can prep the base blondies as described, then just swap in the mix-ins you love.

Finally, while my salted caramel blondies bake, I whip up a simple date “caramel”. Seriously, it’s as easy as blending up pitted dates, vanilla, almond milk, and salt. Then, it’s ready to drizzle onto your warm treats fresh out of the oven. You can find the full salted caramel blondie recipe and nutrition below—it’s worth giving a whirl!

Salted Caramel Blondie Recipe

Ingredient Substitution Notes:

  • Butter: This recipe is best made with REAL butter, and I haven’t personally tried using a substitute. You could try using coconut oil if preferred, but the texture will likely change.
  • Brown Sugar: For salted caramel blondies like these, brown sugar is key to the unique flavor! I haven’t tried substituting any other sweeteners in this recipe. Regular granulated sugar will likely work, but the flavor will be different. Coconut sugar might work, but it will likely alter the texture.
  • Egg: Again, this recipe is best made with a real egg, and I haven’t tried any substitutes.
  • Flour: I made this salted caramel blondie recipe with all-purpose flour, and I’m not sure how an alternative flour would work. A wheat flour will likely work, and a 1-to-1 gluten free flour might work, but you’d have to do some experimenting to find out.
  • Mix-Ins: White chocolate chips and pretzels are great in this recipe, but you can omit or add any mix-ins that you want!
  • Date Caramel: Seriously, I highly recommend taking the few minutes to blend up the date caramel to drizzle on top! Use pitted dates and any milk you like, dairy or non. Just make sure the milk is warmed before blending.
How to make salted caramel blondies

If you’re craving more festive brownie inspiration, check out my other Homemade Brownies for the Holidays. Try my Mint Chocolate Brownies Recipe, or my Dark Chocolate Orange Brownies!

Salted Caramel Blondies

Salted Caramel Blondies

A sweet, satisfying salted caramel blondie recipe with white chocolate chips, pretzels, and a drizzle-able date “caramel.”
5 stars (4 ratings)


Salted Caramel Blondies

  • ½ cup butter, melted
  • 1 cup brown sugar
  • 1 egg, , room temperature
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ½ cup white chocolate chips
  • ½ cup chopped pretzels
  • date caramel, (see below)
  • salt flakes for topping, (optional)

Date Caramel

  • cups Sunsweet® pitted dates
  • ¾ tsp salt
  • 1 tsp vanilla extract
  • 1 cup almond milk, warmed


To make blondies:

  • Preheat oven to 350°F (180°C). Line 8×8” pan with foil or parchment and spray with cooking spray.
  • In a large bowl, combine melted butter and sugar. Once sugar has dissolved, add eggs and vanilla, whisking until smooth.
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • Pour dry mixture into wet mixture, mixing to integrate. Stir in white chocolate chips and pretzels, or mix-ins of choice.
  • Pour batter into prepared pan and smooth into an even layer.
  • Bake 20-25 minutes, until edges brown but middle still looks slightly underdone. Check to make sure a toothpick comes out clean.
  • Near end of bake time, make date caramel (see below). Drizzle caramel onto blondies when they come out of the oven. (I use a squeeze bottle for this!)
  • Allow to cool completely before cutting.

To make date caramel:

  • Combine everything in a food processor and blend until smooth, about 3 minutes. Add milk as needed to smooth out.
  • Use immediately or store in the fridge for later.
Serving: 1blondie, Calories: 200kcal, Carbohydrates: 31g, Protein: 1g, Fat: 8g, Fiber: 1g, Sugar: 25g
Did you make this recipe?Share a photo and tag us @mindovermunch — we can’t wait to see what you’ve made!