Salted Caramel Macadamia Blondies are gooey white chocolate blondies filled with crunchy macadamia nuts and a ribbon of homemade salted caramel down the center. They’re rich, sweet, and satisfyingly chewy with a buttery caramel surprise in every bite.
Baking is my go-to stress relief, and these blondies are one of those comforting bakes that always hits the spot. They combine the creamy sweetness of white chocolate with buttery macadamias and a lightly salted caramel that cuts through the sweetness for perfect balance. The texture is intentionally slightly underbaked for a fudgy interior and crisp edges.
If you love white chocolate blondies, this version elevates them with a layer of salted caramel and halved macadamias for crunch. The caramel can be made from scratch quickly using butter, brown sugar and milk, or you can use a good-quality store-bought sauce if you prefer. Either way, the contrast between the smooth caramel and the nutty blondie is irresistible.
These blondies are versatile: cut into generous squares for sharing, or into smaller pieces for snacking. They work well warm, served with a scoop of vanilla ice cream, or at room temperature for packed lunches and bake sales. The flavors are straightforward and crowd-pleasing—white chocolate, brown sugar, butter, and macadamias, finished with a pinch of salt in the caramel.
Below is a clear, easy-to-follow recipe for Salted Caramel Macadamia Blondies. It includes a simple homemade salted caramel sauce and the white chocolate blondie batter. The recipe yields 16 pieces and takes about 50 minutes total time, including prep and baking.
Salted Caramel Macadamia Blondies
20 mins
30 mins
50 mins
Ingredients
Salted Caramel
- ¼ Cup Butter (55g)
- ½ Cup Brown Sugar (90g)
- ¼ Cup Milk
- ½–1 tsp Salt, to taste
White Chocolate Blondies
- ⅔ Cup Butter (150g)
- 1 ⅓ Cups White Chocolate, chopped or chips (250g)
- 2 Large Eggs
- 2 tsp Vanilla Extract
- ⅓ Cup Brown Sugar (65g)
- ¾ Cup Sugar (150g)
- 2 Cups All Purpose Flour (240g)
- ¾ tsp Baking Soda
- ¾ Cup Macadamias, halved (94g)
Instructions
Salted Caramel Sauce
- Place the butter and brown sugar in a saucepan over medium-high heat.
- Once the butter has melted, add the milk and bring the mixture to a boil.
- Boil for at least 2 minutes, then remove from heat. Stir in the salt and set aside to cool while you prepare the blondies.
White Chocolate Blondies
- Preheat the oven to 180°C (350°F). Line a 9″ x 9″ (23cm x 23cm) baking pan with parchment paper.
- Melt the butter and white chocolate together until smooth. You can do this in a heatproof bowl over a pan of simmering water or carefully in short bursts in the microwave, stirring between intervals.
- In a separate bowl, beat the brown sugar, granulated sugar, eggs and vanilla extract until the mixture is light and fluffy.
- Fold the melted chocolate mixture into the sugar and egg mixture until combined.
- Stir in the flour, baking soda and macadamias until just combined—do not overmix.
- Spread half of the blondie batter into the prepared pan in an even layer.
- Pour the cooled salted caramel evenly over the batter, leaving a small border around the edges if desired. Top with the remaining blondie batter, spreading gently to cover the caramel.
- Bake for 25–30 minutes, or until a skewer inserted into the center comes out with a few moist crumbs attached. The blondies will be slightly underbaked in the center for a fudgy texture—this is intentional.
- Allow to cool in the pan for 10–15 minutes before using the parchment to lift them out onto a wire rack. Cool further before cutting into squares so the caramel sets slightly.
Nutrition
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Calories: 324 kcal
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Carbs: 40 g
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Protein: 4 g
Tips for success: use good-quality white chocolate for the creamiest texture; roughly halving macadamias gives pleasant crunch without overwhelming each bite; allow the blondies to cool enough that the caramel firms slightly for cleaner slices; and if you prefer less sweetness, reduce the granulated sugar by 2–3 tablespoons or add an extra pinch of salt to the caramel.
These Salted Caramel Macadamia Blondies are easy to make, impressive to serve, and a great way to elevate a classic blondie with salted caramel and nuts. Enjoy warm with ice cream or at room temperature.