White Chocolate & Caramel Blondies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings (approximately 4x4 squares) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- Add eggs: Incorporate the three medium eggs into the sugar and butter mixture, beating again until the batter is smooth and homogenous.
- 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.
- 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.
- 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.
- 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.
- 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
