Salty Caramelized White Chocolate Blondies

Photography by Mark Weinberg / Recipe Development by Jesse Szewczyk / Styling by Erin Jeanne McDowell

Can blondies go blonder? We think yes. Starring white chocolate in its hottest new hue, these caramelized white chocolate blondies are even better than the golden bars you know and love. To make slicing them easier, feel free to pop them in the refrigerator for about 20 minutes before cutting.

5.0 from 1 reviews
Salty Caramelized White Chocolate Blondies
Makes 16 blondies
  • 6 tablespoons (84 grams) unsalted butter, melted and cooled
  • 1 cup (200 grams) firmly packed light brown sugar
  • 1 large egg (50 grams)
  • 2 teaspoons (8 grams) vanilla extract
  • 1 cup (125 grams) all-purpose flour
  • 1⁄4 teaspoon kosher salt
  • 1⁄4 teaspoon ground cinnamon
  • 4 ounces (115 grams)
  • Caramelized White Chocolate (recipe follows), coarsely chopped
  • 3⁄4 cup (85 grams) coarsely chopped toasted walnuts
  • 1⁄2 teaspoon (1.5 grams) flaked sea salt
  1. Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper, letting excess extend over sides of pan. Butter and flour pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat melted butter and brown sugar at medium speed until combined. Add egg and vanilla, beating until creamy and smooth, about 2 minutes.
  3. In a medium bowl, stir together flour, salt, and cinnamon. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Fold in Caramelized White Chocolate and toasted walnuts. Spoon batter into prepared pan.
  4. Bake until lightly browned and just barely set, 20 to 22 minutes, sprinkling with flaked salt halfway through baking. Let cool for at least 1 hour. Using excess parchment as handles, remove from pan, and cut into squares. Store in an airtight container at room temperature for up to 4 days.

5.0 from 1 reviews
Caramelized White Chocolate
Makes about 2 cups
  • 16 ounces (455 grams) white chocolate baking chips
  • 1⁄4 teaspoon kosher salt
  1. Preheat oven to 250°F (130°C). In a completely dry 9-inch round cake pan, combine chocolate and salt.
  2. Bake until chocolate is smooth and deep golden and smells like toasted marshmallows, 30 to 60 minutes, stirring every 10 minutes. (At times, the chocolate will look very dry and chalky, but keep stirring until smooth.)
  3. Pour chocolate onto a parchment-lined sheet tray, and let set for at least 7 hours or overnight.
  4. Break into pieces, and store in an airtight container for up to 4 months.
Pro tip: For a lighter flavor, roast just until color starts to change, about 30 minutes. This is best for pairing with subtle flavors, such as fresh berries. For a stronger flavor, roast until chocolate resembles peanut butter and has a strong nutty fragrance, about 1 hour. This will produce something slightly less sweet with an assertive caramel flavor.
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  1. I made these after buying some incredibly expensive white chocolate. They are good, but the sweetness level might be the highest in anything I’ve ever baked. I love sweets but these were actually over the top.


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