White Chocolate & Caramel Blondies Recipe
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.
- 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
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
- 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.
- 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.
- Add the eggs: Crack in the eggs and beat thoroughly until the mixture is smooth, creating a creamy foundation for the blondie batter.
- 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.
- Fold in white chocolate chips: Gently fold the white chocolate chips into the batter, distributing them evenly without deflating the mixture.
- 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.
- 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.
- 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
