Microwave caramels and butter together in a large microwavable bowl for 2 minutes until melted. Stir until smooth.
Stir in brown sugar and vanilla. The batter should be warm, but not hot. If it is still too hot you can wait for it to cool or stir in the flour to cool it down. I’ve done both and had success with either method.
Once the batter is warm, stir in the eggs. Stir in the flour if you haven’t added it yet. Stir in the almonds.
Pour batter into a parchment paper lined 8x8 baking dish.
Bake at 350 degrees 25 - 30 minutes until the top no longer appears wet. The blondies shouldn’t jiggle when shaken.