These Caramel Blondies are packed full of white chocolate and caramel. They are perfectly fudgy, gooey and utterly delicious.
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Blondie Tin
To make these Caramel Blondies I used a 9” x 9” square springform tin. The tin is the perfect size, and you can cut the blondies into around 16 individual portions. Perfect for sharing. I use a springform tin because I just find it easier to get the blondies out once they are baked.
You can use any type of square tin as long as it is 9 inches x 9 inches. Using a larger tin will mean that your blondies won’t be as thick as mine and they will need less time in the oven. If you use a smaller tin, then the blondies will be thicker and will need to be baked at a lower temperature for longer.
Blondies vs Brownies
So, when describing blondies to someone I always say that they are the white chocolate equivalent of brownies. This is true in that they have the same gooey, fudgy texture but they two are made completely differently.
Brownies are made by melting dark chocolate and butter together before adding to whisked egg whites and folding through the remaining ingredients.
Blondies on the other hand are made by creaming together butter and sugar and adding in the remaining ingredients including white chocolate chunks. So, although they have similar textures, they aren’t made the same way.
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Caramel Blondies
As I said above, I always start by creaming together the butter and sugar. In this recipe, I use two types of sugar, light brown sugar and white granulated sugar. The light brown sugar gives the blondies a lovely caramelly flavour, and the white granulated sugar helps make the blondies lovely and fudgy.
Unlike brownies, blondies can be made using a food mixer you don’t have to fold all the ingredients through. Once the butter and sugars are combined together you can add in the remaining ingredients and mix until they are completely incorporated.
In blondies, I love a big chunk of white chocolate so I tend to use a bar of white chocolate cut into smaller squares rather than chocolate chips. Either will work perfectly, just with the chocolate chips the chips of chocolate through the mixture will be slightly smaller.
Caramel
The caramel used in these blondies must be thick and gloopy. Carnations Caramel is perfect, or a dulce de leche. This recipe would also work perfectly with a thick homemade caramel.
It cannot be a thin, runny caramel sauce it just won’t work.
When the blondie mixture is ready pour half of it into your tin and add dollops of the caramel over the top. This doesn’t need to be neat, and the blobs of caramel don’t need to be even. Once you have blobs of caramel add in the other half of the blondie mixture and again add blobs of caramel on top.
Before you bake using a knife or a skewer swirl the caramel into the mixture. You don’t want to mix it completely, you just want to spread the caramel through as much of the blondie as you possibly can. So that when you bite into the blondies you will get little pockets of caramel.
Bake
Bake the blondies in a preheated oven. It is super important that the oven is preheated before baking. Not preheating the oven can cause lots of different problems with the blondies but can also cause you to become ill.
You will know the blondies are ready when they are golden brown in colour and have a very slight wobble to them.
I bake mine in the oven for 25-30 minutes, but every oven is different. Ovens run at different temperatures, even if you set an oven to the correct temperature, it is worth investing in an oven thermometer to ensure it is at the correct temperature. Keep an eye on the blondies after 25 minutes to ensure that they aren’t under or overcooked.
Alternatives
If you wanted to make these into salted caramel blondies just add a pinch of sea salt and mix it through the caramel before you add it to the blondies.
Equipment
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Caramel Blondies
Ingredients
For the Caramel Blondies
- 225 g Unsalted Butter
- 225 g Light Brown Sugar
- 50 g Granulated Sugar
- 3 Large Eggs
- 300 g Plain Flour
- 1 tsp Vanilla Extract
- 300 g White Chocolate
- 300 g Caramel
Instructions
To Make the Blondies
- Preheat the oven to 180C (160CFan) and line a 9 inch square cake tin with baking parchment. Leave to one side.
- In a bowl cream together the butter and both sugars until lovely and light in colour.
- Add in the eggs, plain flour, vanilla extract and white chocolate and mix again.
- Pour half of the mixture into your cake tin and smooth until flat and even.
- Randomly add spoonfuls of the caramel over the top of the mixture. Remember and keep some for the top.
- Add the remaining blondie mixture on top and again add some caramel.
- Using skewer or a knife swirl the caramel through the blondie mixture.
- Bake in the oven for 25-30 minutes, until they are golden in colour and ever so slightly wobble.
- Remove from the oven and leave to cool in the tin for 15-20 minutes before transferring to a wire rack to cool fully.
Video
Notes
- These Caramel Blondies will last around 5+ days in an airtight container.
