White Chocolate & Caramel Blondies Recipe

Introduction

These White Chocolate & Caramel Blondies are rich, gooey, and absolutely irresistible. With chunks of creamy white chocolate and swirls of thick caramel sauce, they make a perfect treat for any occasion. Easy to make and bursting with flavor, they’re sure to satisfy your sweet tooth.

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, add the melted butter and both sugars. Beat until the mixture is smooth.
3. Step 3: Add the eggs and beat again until fully combined and smooth.
4. Step 4: Stir in the plain flour and cornflour until the mixture becomes thick and blondie-like. This happens quickly, so mix just until combined.
5. Step 5: Fold in the white chocolate chips gently to distribute evenly.
6. Step 6: Pour the mixture into the prepared tin and spread it out evenly. Dollop the caramel sauce over the top and use a knife or skewer to swirl it lightly through the batter.
7. Step 7: Bake for 30 minutes, or until there is a slight wobble in the center. This ensures the blondies stay moist and gooey.
8. Step 8: Allow the blondies to cool completely in the tin before slicing. For extra indulgence, drizzle over additional caramel sauce if you like.

Tips & Variations

• Use good-quality white chocolate for the best flavor and texture.
• For a nuttier twist, fold in chopped toasted pecans or walnuts along with the chocolate chips.
• If you prefer a stronger caramel flavor, swirl extra caramel sauce both before and after baking.
• Make sure not to overbake; the slight wobble in the middle signals perfectly gooey blondies.

Storage

Store blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to one week or freeze for up to 2 months. Reheat briefly in the microwave to soften the caramel and white chocolate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe if any, to prevent the blondies from becoming too salty. Unsalted butter is preferred to control salt levels precisely.

How can I tell when the blondies are done?

The blondies are ready when the edges are set and golden, and there is a slight wobble in the center when you gently shake the tin. This ensures they remain soft and fudgy inside.

White Chocolate & Caramel Blondies Recipe

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★★★★★

4.4 from 140 reviews

Delight in these rich and luscious White Chocolate & Caramel Blondies, combining the buttery sweetness of white chocolate chips with the gooey indulgence of thick caramel sauce. Perfectly baked to achieve a soft, chewy texture with a slight wobble in the center, these blondies make an irresistible treat for any occasion.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 servings (approximately 4×4 squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Blondie Batter

• 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

Caramel

• 150 g thick caramel sauce

Instructions

1. Preheat oven and prepare pan: Preheat your oven to 180°C (160°C fan) and line a 9×9 inch (23×23 cm) square baking tin with parchment paper to prevent sticking.
2. Mix butter and sugars: In a large bowl, combine the melted unsalted butter with white granulated sugar and light brown sugar. Beat the mixture until it becomes smooth and well blended.
3. Add eggs: Incorporate the three medium eggs into the sugar and butter mixture, beating again until the batter is smooth and homogenous.
4. Add dry ingredients: Sift and add the plain flour and cornflour to the wet ingredients. Beat gently until a thick blondie batter forms, taking care not to overmix.
5. Fold in white chocolate chips: Gently fold the 200 g of white chocolate chips into the batter to evenly distribute them without breaking them down.
6. Assemble in baking tin: Pour the blondie batter into the prepared baking tin and spread evenly. Dollop the thick caramel sauce on top and lightly swirl it through the batter to create a marbled effect.
7. Bake: Bake in the preheated oven for approximately 30 minutes or until the blondies have a slight wobble in the center, which indicates a soft and chewy texture upon cooling.
8. Cool and serve: Allow the blondies to cool completely in the tin. For an extra indulgent touch, drizzle additional caramel sauce over the top before slicing and serving.

Notes

• Using melted butter ensures a moist and tender crumb but be sure it is not too hot when mixing with eggs to prevent curdling.
• The slight wobble in the blondies when baked is key to maintaining a chewy and fudgy texture rather than a dry, cakey bake.
• You can substitute caramel sauce with homemade caramel or dulce de leche for varied flavor.
• The use of cornflour helps lighten the texture and prevents the blondies from being too dense.
• For best results, allow blondies to cool fully before slicing to avoid crumbling.

Keywords: white chocolate blondies, caramel blondies, dessert recipe, chewy blondies, easy blondie recipe, caramel swirl blondies