White Chocolate & Caramel Blondies!
*This post may contain affiliate links. Please see my disclosure for more details!*
Easy and delicious white chocolate & caramel blondies with caramel sauce and white chocolate chips!
White chocolate and caramel blondies
So, a very long time ago I had a caramel white chocolate blondie recipe on my blog. It was something that I liked to bake, but it was probably the worst recipe on my blog, ever. I can comfortably say that, as more often than not, it didn’t work for other people.
I never tended to personally have an issue with it, but maybe my explanation was off, or I was doing something extra without realising… but who knows. Either way, I binned the recipe off, and started again. Definitely better to fix it, rather than let people waste ingredients!
Blondie experimentation
I do get requests for the recipe to come back often, but I won’t post the original one (partly because I can’t remember it now) and partly because I would much rather post a brand new version, that I have tested countless times, and I know works well!
These beauties were born from all of the experimentation. One thing I will say though… they are different to my other blondies such as my white chocolate & raspberry blondies, and my white chocolate & pistachio blondies. This isn’t because I dislike my other blondies, I love them, I just found this mixture works much better with the caramel because otherwise it’ll just vanish to the bottom.
Caramel
The caramel is the tricky bit for the recipe, because whenever you bake with anything with caramel in, the caramel can explode, start boiling, and essentially ruin a recipe. I have tried countless times to get this bit right, and it finally works!
My mind always thought that maybe the people who made the original blondies used a different caramel to me (As they can often behave differently), but we will never know! For this one, as the blondie recipe itself is so different, it’s easier!
Cookie bars vs blondies
Recently I had someone ask what the difference between cookie bars and blondies were as they thought they looked the same. I get that the bake can sometimes look similar, but the recipes are completely different!
Cookie bars are literally just a cookie dough mixture, baked into a traybake instead of individual cookies. Blondies, are brownies but without the dark or milk chocolate. For these, you don’t actually use any chocolate which automatically makes them blonde in colour!
Some people will be pedantic and say ‘they’re still brownies’ but they are in fact very delicious and sweet blondies. That are incredible, and something not to be messed with! Yum.
Flavour
Anyway… instead of going overboard with the caramel like I may have done before – I decided to stick to a limit of 150g of caramel in the recipe. Too much, and it definitely doesn’t work. I’ve tried solid toffee style sweets, and they just melt and explode… and freezing caramel sauce balls doesn’t seem to work either.
Therefore, I just went for making the blondie with white chocolate chips, and then swirling through the caramel on the top. It gives the blondies a pretty pattern, and also gives you just enough caramel so as not to ruin them, but so you can taste it.
Bake
If your blondies are in the oven for far longer than the time says (you may have over mixed or your oven was the wrong temperature) then it may still go a little crazy, but I found it perfect.
I always bake my blondies until there is a slight wobble in the middle. I then take them out the oven, leave them to cool and then ‘set’ them in the fridge. In order to get a good set on a blondie, you must keep them in the fridge for at least 2 hours however I prefer leaving mine overnight for the best texture!
More blondies
They are deeeelicious and I am slightly obsessed. I have many more on my blog, both fruity and chocolatey flavours! I really recommend checking out my Jammie Dodger blondies, lemon and blueberry blondies but also my delicious white chocolate blondies and Rolo blondies are HEAVEN!
I have more blondie recipes coming soon because of the obsession. I have tested these bad boys many a time now, so I hope you love this new and improved recipe as much as I do! Enjoy! X
White Chocolate & Caramel Blondies!
Ingredients
- 200 g unsalted butter (melted) (see notes below)
- 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
- Preheat your oven to 180C/160C Fan and line a 9x9" square tin with parchment paper.
- In a large bowl, add your melted butter and sugars and beat until smooth.
- Add in the eggs and beat again until smooth.
- Add in the flour and cornflour and beat until a thick blondie mixture is made - it really doesn't take long to create this mixture!
- Add in your white chocolate and fold through!
- Pour the mixture into the tin, and spread. Dollop on the caramel, and lightly swirly through the blondie mixture.
- Bake the blondies in the oven for 30 minutes, or until there is an ever so slight wobble in the middle. (See notes below)
- Leave to cool in the tin. Drizzle over some extra caramel if you fancy!
Notes
- I've updated the butter quanitity to be 200g rather than 250g as it was occasionally being greasy for readers - if you liked it at the 250g quantitiy you can still use it!
- The bake time can vary - please make sure your oven is on the correct setting, and check from 25+minutes and onwards till they are baked! These took 30 minutes in my fan oven.
- If they turn out cakey, they are over baked - that's all! Bake for a little less time next time.
- One good tip if you aren't sure is to bake them till they have the wobble, and then once cooled, put them in the fridge for at least an hour to help 'set' them before cutting up!
- These will last in a cake tin for 4-5 days+
- I keep them at room temperature.
- I used Carnations caramel for the caramel - but do NOT add more than 150g to the mix unless you are 100% sure you've got the blondie mix right. If you add too much, it probably won't bake very well at all.
- The drizzle of caramel on top is completely optional!
ENJOY!
Find my other Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Made blondies yesterday really lovely shared it out .and they want some more .thankyou jane for your recipes
Thank you for this recipe, they were yummy and the cooking time and temp were spot on. When I make them again (and it is a when!) I might add a pinch of salt , apart from that they were perfect!
Do you think you could sub the caramel sauce for biscoff? I know you do a biscoff brownie recipe but would really like to try a biscoff blondie!
Are you able to freeze these once baked? Thank you!
Yes!
I followed the recipe and ledt in oven for 40 minutes but it turned out more like a cake can you help with what i did wrong?? It still tasted delicious tho
Just sounds a tad over-baked! Make sure to not over-mix the mixture as well, but just bake for less time, next time.
Twice I have made these now, the first time they were ok-is although I think I cooked them too long, second time I made them they were a disaster and they turned out more like cake, any ideas as to what I may be doing wrong lol. I make brownies a lot and never have these issues. I should point out though that the cake/blondies do taste amazing so thanks for sharing your recipe x
I wouldn’t say turning out like cake is a disaster – it just sounds like they are overbaked is all! The longer they bake, the more cake like they will be. Make sure to use the correct ingredients, and take them out a bit earlier!
Great recipe had to make twice as think I put too much caramel on the first time second time I put it on in teaspoon dollops they are lovely😍
These look amazing. Should the white chocolate be melted before folding into the mixture? X
No – they’re chocolate chips. x
I have to comment again as I made these earlier… Absolutely delicious! What a lovely recipe and so easy to make. They turned out so well. 40mins in my oven was just right. They’re lovely, Jane xx😋😍
Awh thats amazing! x
Thank you so much 😁
These look amazing, can’t wait to try them 😍 sorry if this is a bit of a silly question but in the recipe it says granulated sugar as opposed to caster sugar, which I use in your cakes. I just associate granulated sugar with the sugar you use in tea and coffee, so is this correct? Thank you 😊
These look amazing 😍 can’t wait to try them 😋 In the recipe it says granulated sugar as opposed to caster sugar, which I generally use to make your cakes. I associate granulated sugar with the sugar you put in tea or coffee, so is this correct? Sorry if it’s a bit of a silly question! Thank you 😊
Yes it is! It works much better with the granulated in this one so it’s worth using!! x
Oh my word Jane! These look so dreamy…😍😍
I usually use the caramel pieces from Sainsbury’s and they behave really well 👍
Give them a try next time 💕✨
I like to use ingredients available in more places, so I opted for caramel sauce! And thank you!
What caramel sauce did you use? Did you make it from scratch? This looks great – can’t wait to make it!
I’ve made these using Carnations Caramel and my homemade caramel sauce on this blog – carnations is easier!
Hi, in the notes it says you used carnation caramel for the drizzle, is this just the drizzle on top or did you use this for the caramel swirl in the actual blondies please? Xx
I used it for both!