I have been so excited to share this recipe with you. I actually had planned to share it later in the year but, I couldn’t wait that long. So here, is the recipe for Millionaire Blondies. These absolute EPIC treats have a Blondie base, homemade caramel centre and white chocolate topping.
If you are as obsessed with blondies as me then you can check out my Custard Cream Blondie recipe and I also have another Easter blondie recipe coming in the next few weeks!
If you haven’t ever come across a blondie before (where have you been?! No I’m joking) they are a bit like a white chocolate version of a brownie. They have a soft and gooey centre and are packed full with white chocolate chips.
Before I Start Baking
Okay, so before you start baking line a 9” square cake tin with parchment paper. I used a spring form tin because I find it the easiest way to get the millionaire blondies out once they are finished. You could also use a loose bottomed cake tin. If you don’t have either of these just make sure that your parchment paper is taller than your cake tin so that you can just pull them out using that.
You also need to pre-heat your oven so that it is the correct temperature when you come to bake. I always do this and then line my tin and get started by time the blondies are ready to go in the oven it is the correct temperature.
Millionaire Blondies Base
To make the millionaire blondies base first start by creaming together the butter and sugar, I used light brown sugar and white granulated sugar. If you can’t get white granulated sugar you can use caster sugar as a substitute. I used light brown sugar because it makes the blondies lovely and fudgy and gives a bit of a caramel taste.
Once your butter and sugar are light and fluffy add in the eggs, plain flour and white chocolate chips and mix again until they are all combined. Now, your blondie batter is ready. It really doesn’t take a while for it to come together.
Pop the mixture into your square tin and spread it out evenly. Bake in the oven for 20-25 minutes.
How Do I Know When the Blondies Are Ready?
Just with brownies, it can be quite difficult to tell when blondies are ready. They should look dry on top. If you insert a skewer into the centre of the blondies you will most likely have batter on the end because you want them to be gooey.
I would start checking them after around 20 minutes they should be slightly golden on top. If you’re not sure pop them back into the oven for 2-3 minutes and check again.
Once your blondies are ready leave them in the tin to cool.
While your blondies are cooling make the caramel. The blondies don’t need to be completely cool when you start making the caramel. Normally, I take the blondies out the oven and just start making the caramel.
Please, please, please make your own caramel. I really wouldn’t recommend using Carnations Caramel or another ready-made one as they tend to be really sweet and don’t set. So as soon as you cut into the blondies the caramel splodges out the side and makes a bit mess.
I will try my hardest to explain as much as I can how to make the caramel but if you are having any issues please send me an email at firstname.lastname@example.org or send me a DM on social media and I will be happy to help.
Start by putting all the ingredients into a saucepan. On a low to medium heat, stir the mixture constantly until the butter melts and sugar dissolves. You don’t want any little chunks of butter in the mixture. You will know sugar has dissolved because it won’t feel grainy anymore.
Turn the heat up to a medium to high heat. Continue to keep stirring, you don’t want to leave the mixture to sit or it will catch on the bottom and you will end up with little flakes of burnt caramel. Once the mixture has started boiling you can start a timer.
It is hard to explain how you know when caramel is ready, it will be a lot thicker than it was to start with and very golden in colour. There isn’t a specific temperature when this happens but I normally time between 4-7 minutes.
Once it is ready pour it over your blondies and pop it in the fridge to set.
How Long Does it Take For Caramel to Set?
This just depends. I would typically leave for it 1-2 hours. You want it to be completely cool and if you gently touch it, it will hold its shape.
For the chocolate topping I used white chocolate because I thought it went perfectly with the white chocolate blondies but you can use milk or dark if you prefer.
Add your chocolate to a heatproof bowl and melt in the microwave in 20 second bursts, stirring in between to ensure it doesn’t catch.
Once the chocolate is completely melted and set pour it over the top of your caramel and smooth.
If you find you have lots of lines in the chocolate, I normally do when I try and smooth it with my spatula just give the tin a gently shake and the chocolate should smooth out.
Pop it back into the fridge for another 1-2 hours until the chocolate is completely set.
How Do I Cut the Shortbread Without the Chocolate Breaking?
This is a tricky one. I normally don’t mind if there are little shards of chocolate, but if you want to try and get each square perfect then I would recommend using a knife longer than the size of the shortbread.
You can also remove the Millionaire Blondies from the fridge and leave them to come to room temperature before cutting them this way the chocolate will have softened slightly.
Another way you can do it is by warming up your knife and using that to cut through the millionaire blondies.
Please, please, please don’t use a ready made caramel for the centre. I know it might seem quicker but these are so worth the extra time to make your own caramel.
You can milk or dark chocolate chips in the blondies if you prefer.
You can also use milk or dark chocolate for the topping instead of white.
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Why are my blondies very cake like?
This just means that you have cooked them for too long. They will still taste absolutely delicious.
What are these black flecks in my caramel?
They are the bits that have caught. In future, keep stirring your caramel or lower the temperature slightly to prevent it happening again.
Why are there white spots on my chocolate?
This can happen when your chocolate is too hot and the cocoa butter separates itself from the cocoa solids. It is still perfectly safe to eat.
Why does my caramel keep burning?
It could be because the pan you are using is too thin. I would recommend using a cook quality pan or lowering the temperature and cooking for longer to prevent it from burning.
Why did my caramel not set?
I have had this problem and it was when I used a baking spread instead of stork. You need to use an unsalted butter the kind that comes in a block wrapped in foil from the supermarket.
Why does my caramel feel grainy?
This is because the sugar didn’t dissolve properly at the beginning. You want to slowly melt the butter, golden syrup sugar and butter together before it starts to boil. I would recommend using a lower heat and remember to stir continuously so it doesn’t burn. If you are using a spatula to stir you might be able to feel the little grains of sugar. If not you can remove a small spoonful of the mixture and leave it to cool for a minute before testing it between your finger and thumb. Just be super careful because the mixture will be really hot.
Pint it For Later?
For the Blondies
- 175 g Unsalted Butter
- 175 g Light Brown Sugar
- 50 g White Granulated Sugar
- 3 Large Eggs
- 250 g Plain Flour
- 250 g White Chocolate Chips
For the Caramel
- 397 g Condensed Milk (one tin)
- 50 g Caster Sugar
- 75 g Golden Syrup
- 225 g Unsalted Butter
For the Decoration
- 350 g White Chocolate
To Make the Blondies
- Preheat the oven to 180C (160CFan) and line a 20cm square cake tin with baking parchment. Leave to one side.
- In a bowl mix together the butter and both sugars until lovely and light in colour.
- Add in the eggs, plain flour and chocolate chips and mix again.
- Pour the mixture into your cake tin and smooth until completely flat and even.
- Bake in the oven for 20-25 minutes, until they are golden in colour and ever so slightly wobble.
- Leave the blondies to cool in the tin.
To Make the Caramel
- While the blondies are cooling make the caramel.
- To make the caramel put the condensed milk, sugar, golden syrup and butter into a large pan over a low heat.
- Stir continually until the sugar has dissolve and the butter has melted. Turn the heat up to medium and boil until the caramel has thickened and darkened in colour. Stir continuously to ensure the caramel doesn’t burn.
- Once the caramel is nice and thick it should take between 4-7 minutes pour it over the top of your blondies and leave to cool.
- Put it in the fridge until the caramel had cooled and set. This should take around 1-2 hours.
- Add the chocolate to a heatproof bowl and melt in 20 second bursts stirring in between until it is smooth and completely melted.
- Pour it over your caramel.
- Pop your blondies back in the fridge until the chocolate has set.
- Once the chocolate has set remove the blondies from the cake tin and cut into individual slices.
If you do have any questions about these Millionaire Blondies or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.