5-Star Sherry Caramel Blondies—Impossibly Rich & Addictive

Oh my gosh, you have to try these sherry caramel blondies! They’re my go-to when I need a dessert that feels fancy but comes together in no time. I stumbled onto this recipe years ago when I was cleaning out my pantry and found a bottle of sherry hiding behind the vinegar. “Wine in dessert?” I thought skeptically – but wow, was I wrong! That rich, nutty sherry flavor combined with gooey caramel chips creates something magical. These blondies are perfect for book clubs, potlucks, or just treating yourself after a long day. No fancy mixer needed – just one bowl, simple ingredients, and about half an hour until you’re biting into the most deliciously sophisticated yet comforting treat. Trust me, once you try them, you’ll be hooked!

Why You’ll Love These Sherry Caramel Blondies

Let me count the ways these blondies will steal your heart:

• That irresistible flavor: The sherry adds this amazing depth that makes people go “Wait, what IS that delicious secret ingredient?” while the caramel chips give you little pockets of gooey goodness in every bite.
• So easy even when you’re tired: One bowl, no fancy techniques – just mix and bake. Perfect for when you need something impressive but don’t have energy for complicated recipes.
• Works for any occasion: Dress them up with sea salt for a dinner party or enjoy them straight from the pan in your pajamas. They’re that versatile.
• Better the next day: If they last that long! The flavors meld beautifully overnight, making them perfect for make-ahead treats.

Ingredients for Sherry Caramel Blondies

Here’s what you’ll need to make these dreamy blondies – and trust me, every ingredient plays an important role:

• 1 cup all-purpose flour: Spoon and level it – don’t scoop straight from the bag or you’ll end up with dry blondies.
• ½ teaspoon baking powder: Just enough lift without making them cakey.
• ¼ teaspoon salt: Balances all that sweetness perfectly.
• ½ cup unsalted butter, melted: I like to use European-style for extra richness, but any good butter works.
• ¾ cup packed brown sugar: Dark brown gives more molasses flavor, but light works too.
• 1 large egg: Room temperature blends in smoother – take it out 30 minutes before baking.
• 1 teaspoon vanilla extract: The good stuff, please! It makes a difference.
• ¼ cup sherry: A dry or medium-dry cooking sherry is perfect – no need for the fancy sipping kind.
• ½ cup caramel chips: These melt into glorious pockets, but chocolate chips work if you’re in a pinch.

Equipment You’ll Need

Gather these kitchen basics before you start (I bet you already have most!):

• 1 medium mixing bowl – for your dry ingredients
• 1 large mixing bowl – for creaming butter and sugar
• Whisk – a fork works in a pinch
• Rubber spatula – to scrape every last bit of batter
• 8×8 inch baking pan – my perfect size for thick, chewy blondies

How to Make Sherry Caramel Blondies

Ready to make the easiest, most addictive blondies of your life? Here’s exactly how I do it – follow these steps and you’ll have perfect results every time!

Step 1: Prep the Dry Ingredients

First, grab that medium mixing bowl and whisk together your flour, baking powder, and salt. Don’t skip the whisking – we want those dry ingredients fully combined so every bite is perfectly balanced. Set this aside while you work on the good stuff!

Step 2: Mix the Wet Ingredients

Now for the magic! In your large bowl, mix the melted butter and brown sugar until they’re best friends. Add the egg, vanilla, and that glorious sherry – the mixture might look a bit separated at first but keep stirring. It’ll come together into this gorgeous caramel-colored batter that smells like heaven.

Step 3: Combine and Bake

Here comes the fun part! Pour your dry ingredients into the wet and stir just until combined – a few flour streaks are okay. Gently fold in those caramel chips (they’ll melt into perfect little pockets of joy). Pour into your prepared pan and pop it in the oven for 20-25 minutes. You’ll know they’re done when the edges are golden but the center still looks slightly underbaked – that’s your ticket to ultra-moist blondies!

Tips for Perfect Sherry Caramel Blondies

After making these dozens (okay, maybe hundreds) of times, here are my can’t-live-without tricks:

• Room temp egg is non-negotiable: Take it out 30 minutes before baking – cold eggs make the batter separate and don’t mix as well.
• Sherry strength is personal: Love that boozy kick? Add an extra splash. Want it subtle? Reduce to 2 tablespoons.
• Don’t overbake! Pull them when the center looks *almost* underdone – they’ll set perfectly as they cool.
• Storage secret: Keep them in an airtight container with a slice of bread – the bread gets stale while the blondies stay miraculously soft.

Variations for Sherry Caramel Blondies

I love playing around with this recipe – here are my favorite twists when I’m feeling adventurous:

• Add crunch: Toss in ½ cup toasted pecans or walnuts for texture contrast
• Chocolate lovers: Swap caramel chips for dark chocolate chunks – the bitterness pairs beautifully with sherry
• Spiced version: Add ½ teaspoon cinnamon or a pinch of cardamom to the dry ingredients
• Boozy boost: Soak raisins in extra sherry overnight, then fold them in

Serving and Storing Sherry Caramel Blondies

Here’s the hardest part – waiting for them to cool! I know it’s tempting, but let those blondies sit for at least 30 minutes before slicing. The caramel needs time to set, or you’ll have a delicious but messy situation. Use a sharp knife for clean cuts – I run mine under hot water between slices for perfect edges.

Store any leftovers (if there are any!) in an airtight container at room temperature. They’ll stay fresh for about 3 days – though in my house they rarely last past day one. For longer storage, wrap them tightly and freeze for up to 2 months. Just pop a frozen blondie in the microwave for 15 seconds and it’ll taste freshly baked!

Nutritional Information

Here’s the nutritional breakdown per blondie – but remember, these are just estimates! Actual values will vary based on your specific ingredients and how generously you slice them. I always say life’s too short to stress over dessert calories anyway!

Frequently Asked Questions

I get asked these questions all the time about my sherry caramel blondies – here’s everything you need to know!

Can I leave out the sherry?
Absolutely! Just replace it with 2 tablespoons of milk or apple juice. You’ll lose that special depth of flavor, but they’ll still be delicious blondies.

What if I don’t have caramel chips?
No problem! Chocolate chips work great, or chop up soft caramels. My secret? A handful of butterscotch chips make an amazing substitute.

How do I know when they’re done baking?
The edges should be golden and the center will look slightly underbaked – about 20-25 minutes. They’ll continue setting as they cool.

Can I freeze these blondies?
Yes! Wrap them tightly and freeze for up to 2 months. Thaw at room temperature or microwave briefly for that just-baked taste.

What type of sherry works best?
I use a dry or medium-dry cooking sherry – nothing too sweet. The $5 bottle from the grocery store works perfectly!

Did you make these sherry caramel blondies? I’d love to hear how they turned out! Leave a comment below and let me know what you think.

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