White Chocolate & Caramel Blondies Recipe

Introduction

Indulge in the rich and buttery goodness of White Chocolate & Caramel Blondies. These soft, chewy treats combine the sweetness of white chocolate with luscious swirls of caramel for a dessert that’s hard to resist. Perfect for sharing or keeping all to yourself!

Ingredients

• 200 g unsalted butter (melted)
• 125 g white granulated sugar
• 125 g light brown sugar
• 3 medium eggs
• 275 g plain flour
• 1 tbsp cornflour
• 200 g white chocolate chips
• 150 g thick caramel sauce

Instructions

1. Step 1: Preheat your oven to 180°C (160°C Fan) and line a 9×9″ square tin with parchment paper.
2. Step 2: In a large bowl, combine the melted butter with both sugars and beat until the mixture is smooth.
3. Step 3: Add the eggs one at a time, beating well after each addition until the batter is smooth.
4. Step 4: Sift in the plain flour and cornflour, then mix until you have a thick blondie batter. This should come together quickly.
5. Step 5: Fold in the white chocolate chips evenly throughout the mixture.
6. Step 6: Pour the batter into the prepared tin and spread it out evenly. Spoon dollops of caramel sauce on top and gently swirl through the batter with a knife for a marbled effect.
7. Step 7: Bake for about 30 minutes, until the blondies have a slight wobble in the center but the edges are set.
8. Step 8: Allow the blondies to cool completely in the tin before slicing. For extra indulgence, drizzle more caramel sauce over the top before serving.

Tips & Variations

• Use good-quality white chocolate for richer flavor and smoother texture.
• Swap the thick caramel sauce for dulce de leche for a deeper caramel note.
• Chill the batter for 30 minutes before baking to enhance the texture and flavor.
• Add a pinch of sea salt on top before baking to balance the sweetness.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week—just bring to room temperature before serving. To reheat, warm gently in the microwave for 10-15 seconds or enjoy cold for a fudgy bite.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of white chocolate?

Yes, you can substitute white chocolate chips with milk or dark chocolate chips. This will give the blondies a different flavor profile but still delicious.

What is the purpose of cornflour in this recipe?

Cornflour helps to lighten the texture, making the blondies tender and less dense while still chewy.

White Chocolate & Caramel Blondies Recipe

Print Recipe

★★★★★

4.9 from 148 reviews

These White Chocolate & Caramel Blondies are a decadent treat combining rich white chocolate chips and luscious caramel sauce swirled into a buttery, soft blondie base. Perfectly baked to achieve a slightly gooey center, these blondies offer a delightful balance of sweetness and texture that makes them ideal for dessert or an indulgent snack.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 blondie squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: Western

Ingredients

Scale 1x2x3x

Blondie Base

• 200 g unsalted butter (melted)
• 125 g white granulated sugar
• 125 g light brown sugar
• 3 medium eggs
• 275 g plain flour
• 1 tbsp cornflour

Mix-ins and Topping

• 200 g white chocolate chips
• 150 g thick caramel sauce (plus extra to drizzle)

Instructions

1. Preheat and prepare tin: Preheat your oven to 180°C (160°C Fan) and line a 9×9″ square baking tin with parchment paper to prevent sticking and ensure easy removal of the blondies.
2. Combine butter and sugars: In a large bowl, pour the melted unsalted butter and add both the white granulated sugar and light brown sugar. Beat the mixture until smooth and well combined, ensuring no lumps remain for a silky batter.
3. Add the eggs: Crack in the eggs and beat thoroughly until the mixture is smooth, creating a creamy foundation for the blondie batter.
4. Incorporate dry ingredients: Sift and add the plain flour and cornflour to the wet mixture. Beat until a thick blondie batter forms, taking care not to overmix to keep the texture tender.
5. Fold in white chocolate chips: Gently fold the white chocolate chips into the batter, distributing them evenly without deflating the mixture.
6. Assemble in tin with caramel swirl: Pour the blondie batter into the prepared baking tin and spread it out evenly. Dollop spoonfuls of thick caramel sauce on top and use a knife or skewer to swirl the caramel lightly through the blondie mixture, creating a marbled effect.
7. Bake the blondies: Place the tin in the preheated oven and bake for approximately 30 minutes. The blondies should have a slight wobble in the center when done to maintain moistness and a chewy texture.
8. Cool and serve: Allow the blondies to cool completely in the tin before cutting into squares. Optionally, drizzle extra caramel sauce over the top for added sweetness and an attractive finish.

Notes

• Ensure the butter is fully melted and slightly cooled before mixing with sugars to prevent cooking the eggs prematurely.
• The slight wobble in the center after baking is crucial to keep the blondies chewy and moist rather than cakey.
• You can use store-bought or homemade thick caramel sauce depending on preference, but thicker caramel swirls better.
• Store blondies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
• For easier slicing, chill the blondies slightly before cutting.

Keywords: white chocolate blondies, caramel blondies, easy blondie recipe, dessert, sweet treats