The smell of freshly baked blondies with swirls of salted caramel and a hint of mocha filling your kitchen—it’s pure magic. If you’re a fan of that sweet and salty combo with just a touch of coffee-house flair, you’re going to fall head over heels for these Ultimate Salted Caramel Mocha Swirl Blondies. This recipe is everything you love about blondies (rich, buttery, and soft), with an indulgent upgrade. Trust me, once you try them, they’ll become your go-to dessert for everything from cozy nights in to impressing your dinner guests.
These blondies came to life one chilly autumn afternoon when I was craving something decadent but didn’t want to fuss with frosting or layers. I had leftover salted caramel sauce and some espresso powder in my pantry…and voilà, the perfect dessert was born. It’s the kind of recipe that feels fancy but is easy enough to whip up on a whim. Whether you’re a seasoned baker or just starting out, these blondies will make you look like a pro.
Why You’ll Love This Recipe
- Incredible Flavor Combination: The salted caramel brings a buttery sweetness, the espresso adds depth, and the blondie base ties it all together with a chewy, rich bite.
- Easy to Make: No complicated techniques or special equipment needed—just mix, swirl, and bake.
- Perfect for Any Occasion: Great for potlucks, holiday gatherings, or as a sweet treat to accompany your afternoon coffee.
- Customizable: You can easily tweak the recipe to suit your preferences (like adding chocolate chips or nuts—more on that later).
- Kid and Adult Approved: These blondies are a hit with everyone. The coffee flavor is subtle enough for kids but adds a sophisticated touch for adults.
- Make-Ahead Friendly: They store well, so you can bake them in advance for stress-free entertaining.
What makes these blondies stand out is the combination of textures and flavors. The gooey salted caramel swirled through the batter is irresistible, while the hint of mocha keeps the sweetness in check. And let’s not forget the sprinkle of flaky sea salt on top—it’s the finishing touch that makes every bite unforgettable.
What Ingredients You Will Need
This recipe uses simple pantry staples with a few special additions to create that salted caramel mocha magic. Here’s what you’ll need:
- Unsalted butter, melted: Adds richness and keeps the blondies moist.
- Brown sugar: Light or dark works here, but dark brown sugar gives an extra molasses-y depth.
- Granulated sugar: Balances the sweetness and helps with texture.
- Large eggs: Bind everything together and give the blondies structure.
- Vanilla extract: A must for enhancing all the flavors.
- All-purpose flour: The base for the blondies. You can substitute with a gluten-free 1:1 baking flour if needed.
- Baking powder: Gives the blondies a slight lift.
- Salt: To balance the sweetness.
- Espresso powder: Adds that mocha flavor. You can adjust the amount based on how strong you want it.
- Salted caramel sauce: Store-bought or homemade—just make sure it’s thick enough to swirl.
- Flaky sea salt: For sprinkling on top. It takes the flavor to the next level!
Optional Add-Ins:
- Chocolate chips (because why not?)
- Chopped nuts like pecans or walnuts for a bit of crunch
Pro tip: Use high-quality salted caramel for the best flavor. If you’re making it yourself, feel free to double the batch and save some for drizzling over ice cream later!
Equipment Needed
You don’t need any fancy gadgets for this recipe. Here’s what you’ll need:
- Mixing bowls: One for wet ingredients, one for dry.
- Whisk: For combining the wet ingredients and making sure everything is smooth.
- Spatula: Perfect for folding the batter and swirling the caramel.
- 8×8-inch baking pan: This size is ideal for thick, chewy blondies. If you use a larger pan, the baking time will need to be adjusted.
- Parchment paper: Makes it easy to lift the blondies out of the pan for clean slicing.
If you don’t have espresso powder, instant coffee granules work as a substitute. Just grind them into a finer powder before using.
Preparation Method
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, salt, and espresso powder. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing.
- Pour the batter into the prepared baking pan, spreading it out evenly.
- Drizzle the salted caramel sauce over the top of the batter. Use a knife or skewer to create swirls. Don’t overdo it—some streaks of caramel are perfect.
- Sprinkle a pinch of flaky sea salt over the top.
- Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Let the blondies cool completely in the pan before lifting them out and slicing into squares.
Pro tip: For cleaner slices, refrigerate the blondies for 20-30 minutes before cutting.
Cooking Tips & Techniques
- Don’t overmix: Overworking the batter can make the blondies tough. Mix just until the dry ingredients are incorporated.
- Keep an eye on the caramel: Avoid swirling too much, or the caramel might sink to the bottom.
- Baking time matters: Blondies are done when the edges are set and the center is slightly underbaked. They’ll firm up as they cool.
- Use room-temperature eggs: This helps them incorporate more smoothly into the batter.
Variations & Adaptations
- Gluten-Free: Replace the all-purpose flour with a gluten-free 1:1 baking blend.
- Extra Chocolatey: Stir in 1/2 cup of chocolate chips or chunks.
- Nutty Twist: Add 1/3 cup of chopped pecans or walnuts for added texture.
- Dairy-Free: Use a dairy-free butter substitute and ensure your caramel sauce is vegan-friendly.
For a seasonal twist, sprinkle some cinnamon or pumpkin spice into the batter during the fall months. You can even swap the salted caramel for a peanut butter swirl if you’re feeling adventurous!
Serving & Storage Suggestions
These blondies are best served at room temperature with a hot cup of coffee or a tall glass of cold milk. For an extra indulgent treat, warm them slightly and top with a scoop of vanilla ice cream.
Here’s how to store them:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to a week. Bring to room temperature before serving.
- Freezer: Wrap individual blondies in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.
Nutritional Information & Benefits
Each blondie contains approximately:
- Calories: 250
- Fat: 12g
- Carbohydrates: 32g
- Protein: 3g
The espresso powder adds a small caffeine boost, while the salted caramel provides a luxurious touch without overwhelming the natural sweetness. These blondies are a treat, so enjoy them in moderation!
Conclusion
If you’re looking for a dessert that’s indulgent, easy to make, and sure to impress, these Ultimate Salted Caramel Mocha Swirl Blondies are the answer. I love how they bring together the best of both worlds—comfort food with a touch of sophistication.
Give them a try and let me know how they turn out! I’d love to hear about any tweaks or variations you experiment with. Don’t forget to share a picture on social media and tag me—seeing your creations makes my day!
Happy baking! I can’t wait for you to experience the magic of these blondies.
FAQs
Can I use instant coffee instead of espresso powder?
Yes! Just grind the coffee granules into a fine powder to avoid a gritty texture.
What’s the best way to swirl the caramel?
Use a butter knife or skewer and make gentle, figure-eight motions across the batter.
Can I double the recipe?
Absolutely! Use a 9×13-inch pan and adjust the baking time to 35-40 minutes.
Do I have to use flaky sea salt?
While it’s optional, the flaky salt adds a lovely crunch and balances the sweetness. Regular sea salt works too.
How do I prevent the blondies from sticking to the pan?
Line the pan with parchment paper, leaving some overhang for easy lifting.
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