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Carmel Corn Blondies Recipe — Fresh homemade recipe photo

Carmel Corn Blondies Recipe

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I finally stopped overmixing the batter for these caramel corn blondies, and they transformed from dense bricks into chewy, gooey squares that vanish in minutes. The buttery crust gives way to a center studded with salty-sweet crunch, making them an instant hit at office potlucks and casual gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

For the Blondies
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
For the Caramel Corn Topping
  • 4 cups caramel corn kernels store-bought or homemade
  • ½ cup white chocolate chips optional, for extra richness
  • ¼ cup chopped pecans or walnuts optional

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or non-stick spray and line it with parchment paper, leaving an overhang on the sides for easy removal later.
  2. In a large mixing bowl, beat the softened butter and sugar together on medium-high speed until light and fluffy, about 3-4 minutes. This step is crucial for getting that tender crumb texture.
  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined. Scrape down the sides of the bowl to ensure everything is incorporated evenly.
  4. In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix, or the blondies will become tough.
  5. Pour half of the batter into the prepared pan and spread it evenly with a spatula. Sprinkle the caramel corn kernels (and nuts if using) evenly over the layer of batter.
  6. Drop remaining batter by spoonfuls over the caramel corn, then gently swirl or smooth it out to cover the top. If using white chocolate chips, sprinkle them on top now.
  7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The edges should be golden brown.
  8. Allow the blondies to cool in the pan for at least 15 minutes before lifting them out using the parchment paper. Let them cool completely on a wire rack before slicing into squares.

Nutrition

Calories: 380kcalCarbohydrates: 48gProtein: 4gFat: 20gSaturated Fat: 10gCholesterol: 45mgSodium: 220mgPotassium: 90mgFiber: 2gSugar: 28gVitamin A: 6IUCalcium: 30mgIron: 1mg

Notes

The secret is letting the caramel corn cool completely before folding it in; warm pieces melt into soggy mush, while cooled kernels keep their distinct snap against the soft cake. I make these whenever I need a dessert that feels indulgent but requires minimal cleanup.

Notes & Tips

  • Caramel Corn Choice: You can buy pre-made caramel corn or make it quickly by tossing popped kernels with a simple caramel sauce. Ensure the pieces are dry and crisp; if they feel chewy, bake them on a sheet pan at 200°F for 10 minutes to dry them out before adding to the batter.
  • Storage: Store leftovers in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 1 month; thaw overnight in the refrigerator or at room temperature.
  • Substitutions: For a richer flavor, substitute half the butter with browned butter. You can also swap white chocolate chips for milk chocolate chips if you prefer a deeper sweetness.

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