The very first time I bit into one of these salted caramel blondies I said, “I’ve created a dangerous monster.” Those were my precise words. Ask my husband. I was in absolute awe at the flavour complexity, texture, and overall deliciousness of these blondies, and I knew it would be very difficult for me to stop eating them. This is not just me tooting my own horn. I’m a realist; I know when something’s good, and I know when it’s bad, and I know when things can use a little tweaking. These salted caramel blondies are nothing short of dessert perfection. I love, love, love them! And I can finally share the recipe with you so you can indulge in these perfect little blondies too. Let’s get baking!
Blondies are essentially a giant cookie cake. They’re almost nothing like their more chocolatey cousin, the brownie, other than the fact that the cooking method is the same and they’re enjoyed in much the same way. I’ve based this salted caramel blondie recipe off the recipe for my Chewy Chocolate Chip Cookies.
The secret ingredient in these blondies, and in all my cookie recipes, is aquafaba. Aqaufaba is just another name for bean water, such as the liquid found in a can of chickpeas. You know that stuff you’ve been pouring down the drain? Don’t. It’s vegan baking gold. It reacts in much the same way as egg whites and is used as a binder, a thickener, and can even be whipped into meringue. Try some other aquafaba recipes like my Tempeh Meatballs, Dark Chocolate Mousse, or Easy Vegan Mayonnaise.
Once the batter is made by creaming together vegan margarine and sugar, adding aquafaba, extracts, leaveners, and flour, we swirl in some homemade Vegan Caramel Sauce. Alternatively, you could use store bought vegan caramel like this brand available for purchase on Amazon, but caramel sauce is so incredibly easy to make that you really should give it a try at least once.
Once the batter is pressed into the prepared pan, it’s time to sprinkle it with some flaked salt which should be easy to find, but if you can’t, you can either purchase it on Amazon, or use coarse sea salt. The flaked salt adds a nice finishing touch and textural crunch, not to mention the salt component of these salted caramel blondies. Once the blondies are out of the oven, be sure to let them cool completely (a difficult task, I know) before slicing, otherwise they will be quite mushy and will stick together if stacked on a plate.
And that is all it takes to achieve perfect vegan Salted Caramel Blondies. If you’re looking for more vegan desserts, be sure to try my Oatmeal Chocolate Chip Cookies, Cardamom Rose Cupcakes, or Dark Chocolate Mousse. You can also use my Vegan Caramel Sauce recipe for the caramel component of these blondies (it will only add 10 minutes of active cook time). I really hope you’ll give this blondie recipe a try – you’ll be glad you did! Drop me a line in the comments to let me know what you think, and don’t forget to leave a rating! You can also tag your creations on Instagram with #whoneedssalad. Happy baking!
- ¾ cup vegan margarine
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 6 tbsp aquafaba
- 1½ tsp vanilla extract
- 1 tsp chocolate extract (or more vanilla)
- 1 tsp baking powder
- ½ tsp salt
- 1½ cups all-purpose flour
- ½ recipe Caramel Sauce (or ¼ cup purchased vegan caramel sauce)
- ¼ tsp flaked salt, to garnish
- Grease an 8"x8" baking pan and line with parchment paper. Preheat the oven to 350 degrees F.
- In a large mixing bowl, cream together the vegan margarine, brown sugar, and granulated sugar. Add the aquafaba, extracts, baking powder, and salt, and mix until combined.
- Add the flour and mix until just incorporated. Batter should be the consistency of a wet cookie dough. Fold in the caramel so it forms swirls throughout the batter.
- Transfer the batter to the prepared baking pan using a spatula to ensure it is evenly spread and levelled on top. Sprinkle the top of the blondie batter with flaked salt.
- Bake for 23-26 minutes until the top is golden brown and a toothpick inserted into the centre comes out clean. Transfer the baking pan to a wire rack to cool for 10 minutes, then carefully remove blondies from the pan and continue to cool on the rack for another 30 minutes before slicing into 16 squares. Serve with extra caramel sauce, if desired.
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