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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. 


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. 


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. 


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

White Chocolate & Caramel Blondies

White Chocolate & Caramel Blondies!

Easy and delicious white chocolate & caramel blondies with caramel sauce and white chocolate chips!
Print Pin Rate
Category: Traybakes
Type: Blondies
Keyword: Caramel, White Chocolate
Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 16 Pieces
Author: Jane's Patisserie


  • 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


  • 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!


  • 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!


Find my other Recipes on my Recipes Page!

You can find me on:

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.


  1. Mosun on February 3, 2024 at 3:30 pm

    Hi I was wondering if i could use white chocolate chunks instead of chips? Thanks!x

  2. Paula on April 22, 2023 at 2:24 pm

    Hi Jane!
    I plan to make these tomorrow but only have a 9 X13 inch brownie tin. Would you increase the ingredients by another half again to allow for the bigger pan?

  3. Zoe on February 22, 2023 at 7:03 pm

    Can you use caster sugar instead of granulated?

    • Jane's Patisserie on February 27, 2023 at 4:02 pm

      Hiya! its worth a go, though it may make them slightly cakey – it may be better to use something such as light brown sugar! Hope this helps! x

  4. Fred on February 4, 2023 at 3:09 pm

    5 stars
    Hi Jane. I would just like confirmation about the caramel please. The 150g thick caramel sauce is carnations caramel in the 397g tins right? What about the caramel drizzled on top? Is that just the remaining caramel left in the tin or do i also need to buy the carnations caramel drizzle in a bottle?

    • Jane's Patisserie on February 6, 2023 at 2:11 pm

      Hiya! Yes that’s correct, you can use either for the drizzle, if using the leftover from the tin just beat it a little before to loosen it. Hope this helps! x

  5. Amy on June 22, 2022 at 3:36 pm

    Would I be able to replace the caramel with Nutella and use milk chocolate chips instead of the white? Would the quantities still be the same? Love your recipes

    • Jane's Patisserie on June 24, 2022 at 9:49 am

      Hiya! Take a look at my Kinder Bueno Blondies! Hope this helps! x

  6. Maddie on December 13, 2021 at 9:35 am

    What quantities would you use for a 13×9 inch pan?

  7. Colette on October 30, 2021 at 12:40 pm

    5 stars
    Used this recipe today to make blondies for the first time. Perfect! I was worried about the caramel so I literally swirled it into the top of the mixture before baking and added more on top when cooled. Not too sweet or sickly. 100% recommend! 🤤🤤🤤

  8. Susan Beresford on July 30, 2021 at 10:01 am

    Hi,I have to say these White Chocolate and Caramel Blondie are fantastic.They are a very firm favourite for my family.Thank you xx

  9. Charley on July 12, 2021 at 5:47 am

    Hi Jane, do you have any advice for achieving an attractive drizzle on the top of bakes?
    How would I prepare such a drizzle and what process and utensils should I use to get that professional finish?
    I’ve attempted using melted chocolate from the microwave, and a spoon but it looks like a toddler has enjoyed messy play time and often ruins a really good bake 🙁 I can never ever get smooth lines straight across!! Help!

    • Aylaa on August 20, 2021 at 1:01 pm

      I always put my drizzle in a piping bag to decorate. Ganache is a really good “drizzle” or caramel, or coloured royal icing 🙂 xx

    • Jade on May 10, 2022 at 8:26 pm

      I melt it slightly then use a piping bag or squeezy bottle x

  10. Beth on May 28, 2021 at 11:38 am


    I’ve made these a couple of times now but my edges are always dry and only the very centre is squidgy. Am I doing something wrong? Thanks 🙂

    • Jane's Patisserie on June 2, 2021 at 1:07 pm

      This sounds like the oven temp may be wrong – it sounds like you need to lower the temp and bake for longer so the heat is more even x

    • Tean on August 21, 2021 at 6:30 pm

      This is my experience of making these to and I’m not sure why because I only baked for 23 mins

  11. Kat on April 9, 2021 at 5:56 pm

    Could you pls put American measurements of the ingredients instead of grams?

  12. Claire on April 7, 2021 at 8:15 pm

    Hi Jane can I use stork block butter or stork in a tube for this recipe.xx

    • Jane's Patisserie on April 9, 2021 at 11:45 am

      Hey! I use either block butter or stork xx

  13. Helen-Rose Yeoman on March 11, 2021 at 9:00 am

    5 stars
    Made these and they are amazing! I did actually add a squeeze of golden syrup and also added about 50g white chocolate and melted it with the butter and they turned out amazing! Better than my previous blondie recipe.
    Can you make these gluten free I wonder? What would anybody suggest?

  14. Brittany Downs on March 3, 2021 at 12:54 pm


    I’m looking at doing this blondies, however, I want them without the caramel, would it be possible to add more chocolate chips?

  15. Chels on March 3, 2021 at 10:32 am

    Hi Jane,
    How would I go about making this a salted caramel blondie??
    Salted are my husbands favourite!

    • Jane's Patisserie on March 3, 2021 at 8:14 pm

      Make the caramel salted caramel before baking with it! x

  16. Milan on February 23, 2021 at 5:18 am

    Can I mix the caramel in the mixture before spreading?

    • Jane's Patisserie on February 25, 2021 at 1:48 pm

      You can a little – but I wouldn’t too much! x

  17. Nicola on February 18, 2021 at 9:43 am

    I haven’t tried this one yet but can I ask on the pictures the blondies are really thick, will they turn out this thick in the 9×9 pan?

    • Jane's Patisserie on February 18, 2021 at 8:26 pm

      Everything I bake is in the tin listed in the method – so they should be the same!

  18. Ellis Louise on February 8, 2021 at 10:11 pm

    5 stars
    The blondies taste amazing and the whole house of boys have loved them. I found the middle of the blondies perfect but the edges slightly cakey? Would it work better if I reduce the temperature of my oven slightly and cook for slightly longer?

    • Jane's Patisserie on February 9, 2021 at 9:01 am

      Ahh yes!! It would just be a bit lower and slightly longer to get a more even bake! x

  19. Amirah on February 7, 2021 at 7:01 pm

    5 stars
    These are absolutely delicious!!! So glad I found the recipe, I added a bit of condensed milk too just for an extra fudge- like texture but used all the measurements and it was absolutely insane x

    • Alannah Foster on June 11, 2021 at 6:10 am

      Oh wow, how much condensed milk did you use please? Wanting to have a go at these next week whilst I’m off work x

  20. Victoria on February 6, 2021 at 2:35 pm

    4 stars
    Made these but similar to other posts, they were still raw in the middle. I used a 7×7 tin as I couldn’t find a 9×9, what time would you recommend cooking for in that size a tin? They smell amazing so I’m hoping if I cook for longer they work out!

    • Jane's Patisserie on February 6, 2021 at 3:49 pm

      That tin is about half the size in volume so its far too much mix – which would definitely cause the middle to be raw! I would halve the recipe and reduce the timings x

  21. Marly on February 6, 2021 at 2:09 pm

    Hi Jane! Just wondered instead of using caramel for these ones can I keep the white chocolate chips and use kinder beuno hippos instead? Or put them on top? If I can would the recipe measurements be different as I won’t be adding the caramel sauce? If you could get back to me please that’ll much appreciated. Thank you!!

    • Jane's Patisserie on February 7, 2021 at 12:34 pm

      So you can leave out the caramel, it means it may take less time to bake (As caramel often increases the timings) – but the hippos may burn slightly on the top!

  22. Daniel James on February 4, 2021 at 12:31 pm

    5 stars

  23. Chanel on January 31, 2021 at 4:53 pm

    Baked mine for about 50 mins now but still seem raw/too wobbly!
    Everything else i bake of yours comes out perfect, it’s just blondies and brownies!

  24. Natasha jones on January 6, 2021 at 10:03 pm

    5 stars
    Jane, I’ve made these for the first time, they’re currently cooling in the fridge.
    Why haven’t mine turned out like yours, same gas mark, same amount of cooking (fan oven), but mine haven’t turned out ‘looking’ the same as yours… they’ve browned on the top and the caramel has browned also. Yours look picture perfect (understandably)
    How do you get yours looking so ‘blonde’ like the caramel hasn’t cooked??
    Genuinely intrigued!

    • Jane's Patisserie on January 7, 2021 at 2:12 pm

      All ovens are different, even if they are a similar type. Different ovens have different hot spots, they can run hotter or lower than you think etc etc – so it may purely just be that! x

  25. Saskia on December 26, 2020 at 10:34 pm

    5 stars
    I baked these today, but they were a little greasy, just like the triple chocolate brownies I baked yesterday. Do you think I should bake them for longer, lower the amount of butter or increase the amount of flour? They were delicious nonetheless.

    Thank you

    • Jane's Patisserie on December 27, 2020 at 11:22 am

      The greasy feeling can usually come from the chocolate chips I find, instead of the brownie/blondie – so it could be the chocolate. You can reduce the butter if you want, but that can change the texture x

  26. Lizzie Allen on December 22, 2020 at 7:29 am

    Hi Jane, I have made these before and they were gorgeous, however I am really wanting to make caramel brownies! Could this be turned into a ‘brown’ blondie by adding cocoa powder and milk chocolate chips? What would you recommend? Thank you!
    – if not, please please can you make caramel brownies for us!! …Also peanut butter brownies please 😀
    Lizzie xx

    • Jane's Patisserie on December 22, 2020 at 10:35 am

      My caramel and peanut butter brownie recipes are in my first ebook so I won’t be posting them on here any time soon unfortunately, but you can always try creating them from a different post on my blog x

  27. Michelle on December 11, 2020 at 3:33 pm

    Would this work with salted caramel sauce do you think?

  28. Ela Serpen on December 7, 2020 at 12:29 pm

    Hi Jane,

    I have just moved abroad and so don’t have an electric beater as I left mine at home and haven’t had everything shipped yet. I really want to feel at home by baking something though. Is it possible to bake these without an electric beater? Like just with your hand and a whisk / spoon / or fork ?


    • Jane's Patisserie on December 7, 2020 at 2:11 pm

      Yes for sure!! Just beat it in a bowl with a spatula or something and it will be fine! x

  29. Faye on November 1, 2020 at 8:40 pm

    First time ever making blondies and they turned out amazing! So delicious and easy! Chilling them makes all the different never thought of that before for blondies and brownies (probably why my brownies never worked haha) Thanks for the recipe x

  30. Donna on October 30, 2020 at 1:04 am

    Hi.. no vanilla extract in this recipe?

    • Jane's Patisserie on October 30, 2020 at 9:27 am

      No, but you can add some if you want?

  31. Jess on October 17, 2020 at 8:32 am

    Hi Jane ! ,
    I’d really love to make wispa gold blondies – but there are no recipes online to make them 🙁 I think that this recipe looks like the perfect base to make them , though . I’m going to keep all of the ingredients the same , but I need to add wispa gold bars to the mixture , how many would you suggest adding ? And also , because they have caramel in the I’m worried that it will affect the baking time , how long would you say to bake them for ? 🙂 xxx

    • Jane's Patisserie on October 17, 2020 at 7:16 pm

      I would maybe maybe freeze the chunks of wispa gold, and replace the chocolate chips partially so you don’t over load the blondies – and then everything should be the same!

  32. Keely on October 6, 2020 at 9:33 pm

    I love this recipe it was really tasty! Would you be able to use galaxy caramel instead of the white chips?X

    • Jane's Patisserie on October 7, 2020 at 2:20 pm

      You would want to freeze the galaxy caramel pieces as it may make it too soft with the other caramel, but it should work! X

  33. Slice on September 28, 2020 at 2:48 pm

    Would you be able to add kinder chocolate to this? If so how much? And would you take the caramel sauce out too? Thank you x

    • Jane's Patisserie on September 29, 2020 at 9:48 am

      I have a kinder version coming soon… but basically yes! x

  34. Katie P on September 25, 2020 at 10:41 am

    Hi Jane, I love your blog. I’ve made a few of your cookies/ cakes. I really want to try making these but can I use anything else instead of cornflour? I can never seem to find it in the shops.

    • Jane's Patisserie on September 25, 2020 at 5:33 pm

      You can use 25g more flour, but the cornflour is designed for a lovely texture!

  35. Alicia on September 24, 2020 at 11:23 pm

    Hi Jane,
    Thanks so much for sharing this recipe! I’m thinking of adding Maltesers and malt, do you think I could substitute a couple of tablespoons of flour with malt powder instead?
    Thanks x

    • Jane's Patisserie on September 25, 2020 at 5:28 pm

      I would maybe replace 25g of flour with 50g malt powder! x

  36. Bethany on September 18, 2020 at 9:14 am

    Hi Jane!

    Looking to make these, however would love to use Milkybar white chocolate as the main flavour. Any recommendations or suggestions?

    • Jane's Patisserie on September 18, 2020 at 1:44 pm

      You can definitely use Milkybar as the chocolate you fold through and leave out the caramel if you want? Often it means they take a bit less time to bake without the caramel!

  37. Rebekah Greer on September 5, 2020 at 9:01 pm

    Love this recipe! Just made a second batch but I accidentally used self raising flour instead of plain flour.. do you think they will turn out okay?

    • Jane's Patisserie on September 6, 2020 at 9:16 am

      They might be quite cakey, but otherwise it should be alright x

  38. Crystal on September 5, 2020 at 3:15 pm

    Hi Jane
    Out of curiosity I see some blondies without white choc chips in them. Does this mean the white chocolate is melted and mixed through the mixture? Wondered if this would work with your blondie recipes rather than just putting in the chips as a whole

    Thanks! Xx

    • Jane's Patisserie on September 5, 2020 at 7:56 pm

      My base blondie recipe does not use melted chocolate – I am working on a post for it, but you can’t just add it in unfortunately x

  39. Sasha Turner on August 17, 2020 at 6:18 pm

    I baked these and I did exactly what it said in the recipe although I did use homemade caramel although I don’t think this would have made a difference. They were in. the oven for about 50 minutes and the batter in the middle was still completely raw. they would not. look however long I put them in the oven for . It may have been something i have done but I don’t see what I have done wrong.

    • Jane's Patisserie on September 14, 2020 at 8:56 pm

      Unfortunately, the caramel can change it – but it wouldn’t cause them to be raw. The ‘raw’ can come from a few things such as the mixing process, oven, or ingredient swaps. Brownies/Blondies can be classically problematic for some people but as you can see from the photos they do work – it’s worth just switching things up such as how you are mixing it etc to see if that helps.

  40. Abi on August 15, 2020 at 5:01 pm

    Hi Jane,

    I want to use the new Cadbury’s white Oreo chocolate in blondies. Would I freeze the chocolate before hand? Also do I still use chips as well? How long would I bake them without the caramel sauce?

    Thank you so much xxxx

    • Jane's Patisserie on August 15, 2020 at 8:15 pm

      I think that chocolate would be okay without freezing, and it’s up to you with the chocolate chips – you could probably use up to 300g of chocolate! And it may take a bit less time so just keep an eye on it! xx

  41. Gemma Smart on August 14, 2020 at 11:32 am


    Can you use tinned caramel? Or will it be better to use your caramel recipe?

    Thank you

    Can’t wait to make these x

  42. GEMMA on August 8, 2020 at 10:56 am

    Hi, I love this recipe for blondies! But just wondering how it could be adjusted to make custard cream blondies? Custard powder maybe?? Thankyou!

    • Jane's Patisserie on August 8, 2020 at 11:17 am

      Yeah! SO I would add in maybe 75g or so custard powder (subbing 25g flour) and add custard creams! I will be doing a post about these soon, I just haven’t published it yet!! x

    • Gemma on August 18, 2020 at 2:36 pm

      Thats great thank you! Would you still need to add cornflour or would the custard powder replace it? X

    • Jane's Patisserie on August 19, 2020 at 4:29 pm

      I would just use the custard powder x

  43. Nicola on August 5, 2020 at 5:21 pm

    Would it work to add Oreos into this recipe?

    • Jane's Patisserie on August 5, 2020 at 9:28 pm

      Yeah I’m sure that would be fine!!

  44. Toby on July 30, 2020 at 11:22 am

    5 stars
    These look great but how come there is no melted white chocolate mixed with melted butter in this recipe? Do you do a recipe like that?

    • Jane's Patisserie on July 30, 2020 at 3:45 pm

      I just haven’t done these like that, that’s all!

  45. Jess on July 27, 2020 at 10:16 pm

    Hi! What temp would you cook these in a gas oven and would you cook them on the middle shelf? 🙂

    • Jane's Patisserie on July 28, 2020 at 3:53 pm

      I would use gas mark 4, and the middle shelf – as I believe that’s the closest (although I have never baked in a gas oven!) X

  46. Jenna on July 19, 2020 at 10:38 am

    5 stars
    Hi Jane,
    Absolutely love all your recipes, especially this one! If I wanted to custard cream Blondies would I 1) add the broken biscuits to the Blondie mix or layer it on the bottom? And 2) would I need to freeze the custard creams before I add them? Would you still use the same amount of white chocolate or reduce it? Thank you!

    • Jane's Patisserie on July 19, 2020 at 4:13 pm

      I would fold broken biscuits into the mix, and maybe reduce the chocolate chips by about 1/3 x

  47. Jenna on July 17, 2020 at 7:24 pm

    They’re soo lovely!
    Every time I make them, they’re perfect apart from in the middle, they’re always like raw batter, no matter how long I leave them for.
    What am I doing so wrong? Xx

    • Jane's Patisserie on August 2, 2020 at 6:37 pm

      This is often just a case of mixing incorrectly or different ingredients – try lowering the temp and baking for longer, or try a different method of mixing such as if you use an electric mixer, just use a bowl and a spatula instead etc!

  48. Kerry on July 13, 2020 at 7:42 pm

    Hi Jane,

    I made these and they came out perfect, thanks so much! I am thinking of adding in white Twix to the next lot I bake, would this work? And if so would you recommend freezing the Twix first? I don’t know whether to add them whole into the blondie or cut them into pieces.

    Also would you adjust this to maybe 100g Twix and 100g white choc?

    Thanks in advance!

    • Jane's Patisserie on July 13, 2020 at 7:50 pm

      Hey! Yeah maybe freeze them just for a bit to help the caramel and help them keep shape, and I would chop them up slightly personally! I think you could probably get away with 150g of each!

    • Kerry on July 16, 2020 at 9:59 am

      Hi Jane,

      Thanks for your reply! If I was to make up the whole blondie just as your recipe is and not bake it, could I freeze it raw and then bake later?

      Thanks 🙂

    • Jane's Patisserie on July 16, 2020 at 10:17 am

      Hiya – so I wouldn’t recommend freezing the raw batter personally – the only things I tend to freeze raw is cookie dough! It’s probably best to make up the entire batch and freeze the baked blondie instead! X

  49. Amanda on July 9, 2020 at 9:19 pm

    5 stars
    First time making blondies and I would make these over and over again! These are so so good! I thought it looked like I’d overbaked them but they came out amazingly gooey!

  50. Hannah on June 28, 2020 at 4:34 pm

    5 stars
    Hi Jane! I’ve just made these and they’re delicious, but they’re a tad cakey. I know you’ve said that can be because they’re over baked, but I only did them for 25 mins in a fan oven (because it can run a bit hot). Should I be cooking it for even less? I also used caster rather than granulated sugar because that was all I had in. Thank you! X

    • Jane's Patisserie on June 28, 2020 at 5:07 pm

      I find caster sugar can be a bit cakey which is why I recommend the granulated sugar – but also it can still be over baked slightly! x

  51. Sophie on June 21, 2020 at 1:47 pm

    Hi I was going to give this a go, would I be able to use caramac in this recipe? Or would that not work?

    Thank You 😊

    • Jane's Patisserie on June 21, 2020 at 3:22 pm

      Often caramac doesn’t work the same as chocolate when you bake it – it will probably melt and then start to fry! x

  52. Tamara on June 13, 2020 at 2:19 pm

    5 stars
    Hi, I love your recipes!
    Just wondering if you could sub the butter out for storm block?
    Thankyou! X

  53. Stephanie Hughes on June 10, 2020 at 10:21 pm

    5 stars
    Absolutely beautiful recipes, such a fabulous inspiration. Thank you.

  54. RKD on June 9, 2020 at 5:53 pm

    Hi Jane. Can we use Nutella instead of chocolate chips. Thank you 🙂

    • Jane's Patisserie on June 10, 2020 at 9:10 am

      The caramel and Nutella together may cause some issues if there is too much, but otherwise, it should be okay.

  55. Jade on June 9, 2020 at 12:22 pm

    5 stars
    Hi Jane,

    I want to try these but only have large eggs will it make that much difference? Or should I use 2?


    • Jane's Patisserie on June 9, 2020 at 1:51 pm

      Large eggs should be fine for these! xx

  56. Rebecca on June 8, 2020 at 5:40 pm

    5 stars
    I love this blondie recipe, I’ve made it lots of times along with the Bakewell blondie recipe which is a favourite in our house.

    I know this recipe will keep for up to five days In an airtight box, but I’d like to know does it freeze?
    Thank you

    • Jane's Patisserie on June 8, 2020 at 7:34 pm

      Hey! Ahh I’m so glad you like them!! And yes they freeze well xx

  57. Katrina on June 7, 2020 at 4:18 pm

    Heya jane these are amazing !! Anyway you can do this in cookie bar format? So white choc and caramel cookie bar xx

  58. Julie on June 6, 2020 at 4:07 pm

    Hi, just going to try these any only have milk and dark chocolate. Would this work the same?
    I love your recipes. Absolutely adore everything I’ve tried x

    • Jane's Patisserie on June 6, 2020 at 8:26 pm

      Hey! Yes you can switch out the white chocolate chips/chunks for milk or dark! And thank you!! x

  59. Chloe on June 2, 2020 at 7:37 pm

    5 stars
    Just made these with home made caramel & put it over half & put strawberry jam over the other half, delicious 😋 I use a lot of your recipes & they always turn out great! X

    • Christine on April 24, 2024 at 2:44 pm

      How can I make these into caramac blondies. Can I take away the chocolate chips and used chopped caramac instead

  60. Sara on May 31, 2020 at 9:44 pm

    Hi Jane,

    I made these recently and they came out perfect, thank you! Would the same recipe work to put jam on top and swirl through instead of the caramel? I’ve always thought about doing a Jammie dodger traybake but not sure if this recipe would work well with the jam and then placing the mini Jammie dodgers on top or would this affect the bake?

    Thanks in advance!

    • Jane's Patisserie on June 1, 2020 at 11:12 am

      Hey! I’m yet to get around to posting my Jammie dodger version haha but yes basically that’s the easiest way! x

  61. Sam on May 31, 2020 at 12:53 am

    Hey Jane! I just had a question. Do you make your own caramel? If so, what’s the recipe? I can’t find any in stores.

    • Jane's Patisserie on May 31, 2020 at 8:34 am

      There’s a homemade caramel sauce recipe on my blog you can use!!

  62. Shanice on May 28, 2020 at 9:09 am

    Hi Jane, I love all of your recipes. I can’t get light brown sugar anywhere at the moment, would this recipe work with just the granulated sugar?

    Thanks! x

    • Jane's Patisserie on May 28, 2020 at 7:06 pm

      Hey! Yes it would work perfectly with just granulated x

  63. Latasha Torrance on May 26, 2020 at 11:59 am

    What would the temperature be for a normal conventional oven and how long for? 🙂 x

  64. Ayla on May 22, 2020 at 5:27 pm

    I just baked these in a larger tin ( one of those rectangular foil disposable ones) because I didn’t mind if they came out little less thick, I baked them for 23 mins and they turned into a cake 🙁
    If I wanted to use a larger tin again could I bake them for just 20 mins or even less?

    • Jane's Patisserie on May 22, 2020 at 7:47 pm

      Yes the larger the tin, the quicker they will bake if you don’t increase the ingredients. The answer depends entirely on what size the tray is?

  65. Nikki on May 20, 2020 at 8:49 am

    Hi! Can you use dark brown sugar instead of light?

    • Jane's Patisserie on May 20, 2020 at 1:14 pm

      Yes, it will just change the flavour/colour slightly! x

  66. Stephanie on May 19, 2020 at 12:28 pm

    This looks so good! Do you think I could sub the caramel for peanut butter to make a peanut butter blondie?

  67. Becky on May 16, 2020 at 9:40 pm

    Can’t wait to try this recipe! Would it work putting half the mixture into the tin and swirling half the caramel, then the second half of the mixture with the remainder of the caramel swirled on top? Or would it only work with the caramel on the top?
    Thanks x

    • Jane's Patisserie on May 17, 2020 at 9:07 am

      That will probably cause the caramel to sink too much – generally I just recommend swirling on the top! x

    • Jeka on August 8, 2020 at 11:49 am

      Hi Jane! Can I use baking powder instead of cornflour?

    • Jane's Patisserie on August 8, 2020 at 12:02 pm

      No, they are completely different things – just leave it out.

  68. Rose on May 16, 2020 at 6:55 am

    Hi Jane,

    How would you adapt the recipe to fit an 8 inch tin? Love your recipes! ❤️

  69. Suzanne on May 14, 2020 at 10:53 pm

    5 stars
    Hello Jane, Would it be possible to make these blondies without the caramel? So just have whit chocolate ones instead??


    • Jane's Patisserie on May 15, 2020 at 9:25 am

      Hey! Yes you can – sometimes without the caramel they can bake a bit quicker!

  70. Cesca on May 8, 2020 at 3:49 pm

    Hey Jane, I don’t have any caramel – but have loads of condensed milk (making your fudge!) would the caramel made from the condensed milk work? Thank you!

  71. Lily on May 7, 2020 at 12:34 pm

    Hi my tin is 9 by 12 inches and 2 inches in deep… please could you advise if I need to make the mix larger?! I’m assuming i will need to, the blondies look delicious! lily

    • Jane's Patisserie on May 7, 2020 at 1:15 pm

      You will need another 1/3 of the mix on top!

  72. Georgia on May 5, 2020 at 2:58 pm

    5 stars
    Do you need to sieve the flour and cornflour or can you just put it straight in? Thank you

  73. Katie on May 3, 2020 at 10:03 pm

    5 stars
    Since quarantine I turned to baking to pass time. This was the first recipe that I tried. The instructions are clear and simple to follow and the blondies tasted amazing … so much so I made 3 batches in 1 week!

    • Rachel Clayton on May 6, 2020 at 4:30 pm

      5 stars
      Absolutely perfect recipe!! My second attempt at blondies (first time with this recipe) And they turned out beautifully! 😍😍

  74. Aisling Barton on May 3, 2020 at 8:12 pm

    5 stars
    The first blondies I’ve ever tried to make and they were such a success! They were absolutely delicious and I directed everyone who’s tried them to your blog!

  75. Elkie on May 3, 2020 at 8:11 pm

    5 stars
    Made these, tasted so good 🙂 xx

  76. Zara on April 30, 2020 at 10:32 am

    5 stars
    Hi Jane,

    These blondies look amazing and I can’t wait to try these out! Just wanted to know, would it be possible to swap the caramel sauce for nutella? Would it still work?

  77. Ronnie on April 25, 2020 at 10:54 am

    Hi Jane, I was just wondering if I could use your “homemade caramel sauce” recipe with these blondies?

    • Jane's Patisserie on April 25, 2020 at 11:02 am

      Yes you can!

    • Molly on July 17, 2020 at 12:26 am

      5 stars
      Hi Jane. Love your recipes!

      Should I wait for the butter to cool before mixing with the sugars? Mine didn’t turn out very well & I’m trying to work out what went wrong 🙁

      Thanks in advance!!! Xx

    • Jane's Patisserie on July 17, 2020 at 10:20 am

      I don’t personally wait for the butter to cool – but I melt mine in the microwave so it doesn’t necessarily get as hot as it may in a pan! x

  78. Paris on April 20, 2020 at 12:07 pm

    I’m literally just about to bake these, however I’ve just realised I have no cornflour. Could I use something else or leave it out or is it best for me to wait until I have some?

    • Jane's Patisserie on April 20, 2020 at 12:10 pm

      You can increase the flour by 25g, but the cornflour is designed for a nicer texture and bake so it can be a little different!

    • Paris on April 25, 2020 at 6:07 pm

      5 stars
      I waited until I had cornflour and these were amazing! Thank you for the recipe X

  79. Natasha Mallee on April 18, 2020 at 6:24 pm

    4 stars
    Great recipe, never used a recipe of yours before and only feedback is that I fount it a little restricting and that it wouldn’t be better if you have a few different options, like I added caramel in the middle aswell as on top and out white chocolate squares in the middle. Cooking time was quite accurate for me, thanks.

    • Jane's Patisserie on April 18, 2020 at 6:43 pm

      I’m glad you enjoyed them but I’m really not sure what you mean about a recipe being restricting? The recipe is listed and described as it’s meant to be, because it’s a recipe?

  80. Al on April 10, 2020 at 2:15 pm

    Would these take longer in a 8 by 8 tin? Thank you for the recipe! X

    • Jane's Patisserie on April 10, 2020 at 3:23 pm

      Yes – the volume is 1/5th less roughly, so as it’s deeper, it could take longer.

  81. Chloe on March 26, 2020 at 8:05 pm

    Hi, I love your recipes! Do you think this one would work with gf flour?

    • Jane's Patisserie on March 26, 2020 at 8:15 pm

      Yes it should be absolutely fine!

    • Stacey on May 11, 2020 at 6:46 pm

      Have just made these with gluten free flour as it’s all I had in the cupboard (really hard to find flour these days!) and they look a bit cakey to me. I’ve heard gf can dry out a recipe, but as per recipe I may have left them in the oven slightly too long. They still look and smell amazing and I’m sure they’ll taste good too. A learning curve for next time x

    • Jane's Patisserie on May 11, 2020 at 6:54 pm

      Hey! It could definitely be a combination of both – but I would suggest still using the same amount of flour, but definitely baking for less time! x

  82. Jem on March 14, 2020 at 3:18 pm

    Hi Jane, sorry if this is a stupid comment but the recipe states to add the melted butter and beat with the sugars until smooth but the ingredients just state butter and there is no step about melting the butter. Do need to melt it before beating with the sugars? Thanks.

  83. Emily McIntosh on February 19, 2020 at 11:12 am

    5 stars
    hello 🙂 im going to be baking these at the weekend for a girls boozy night in and they look amazing!! i just wondered what your thoughts would be on adding baileys to the mix? what would I take out or replace if adding liquid?
    going to be using salted caramel sauce and salted caramel baileys! hopefully there is a way to do this! thanks! xxx

    • Jane's Patisserie on February 19, 2020 at 8:44 pm

      I personally wouldn’t with blondies in all honesty, as it could go wrong, and you probably wouldn’t be able to add enough to get the taste! If you made cheesecake brownies, that could work.

  84. Mary on February 7, 2020 at 2:38 pm

    Hi just made janes blondie
    It was lovely shared it out .and the family want another one
    Thankyou jane for your wonderful recipes

  85. M.jenkins on February 7, 2020 at 9:35 am

    Made blondies yesterday really lovely shared it out .and they want some more .thankyou jane for your recipes

  86. Jeni on January 2, 2020 at 5:38 pm

    5 stars
    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!

  87. Robyn on December 30, 2019 at 12:28 pm

    5 stars
    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!

  88. Jess on November 30, 2019 at 10:01 am

    5 stars
    Are you able to freeze these once baked? Thank you!

  89. Steph on October 14, 2019 at 12:42 pm

    4 stars
    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

    • Jane's Patisserie on October 15, 2019 at 9:17 am

      Just sounds a tad over-baked! Make sure to not over-mix the mixture as well, but just bake for less time, next time.

  90. Leona on September 18, 2019 at 9:49 am

    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

    • Jane's Patisserie on September 18, 2019 at 10:02 am

      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!

  91. Mavis Neilson on September 14, 2019 at 2:49 pm

    5 stars
    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😍

  92. DB on August 4, 2019 at 8:29 pm

    These look amazing. Should the white chocolate be melted before folding into the mixture? X

  93. Alison on July 31, 2019 at 10:31 pm

    5 stars
    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😋😍

  94. Alison on July 28, 2019 at 9:17 pm

    Thank you so much 😁

  95. Alison on July 28, 2019 at 8:59 pm

    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 😊

  96. Alison on July 28, 2019 at 8:29 pm

    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 😊

    • Jane's Patisserie on July 28, 2019 at 9:11 pm

      Yes it is! It works much better with the granulated in this one so it’s worth using!! x

  97. zahra on July 27, 2019 at 10:46 am

    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 💕✨

    • Jane's Patisserie on July 27, 2019 at 9:00 pm

      I like to use ingredients available in more places, so I opted for caramel sauce! And thank you!

  98. Bertha on July 27, 2019 at 9:53 am

    What caramel sauce did you use? Did you make it from scratch? This looks great – can’t wait to make it!

    • Jane's Patisserie on July 27, 2019 at 9:01 pm

      I’ve made these using Carnations Caramel and my homemade caramel sauce on this blog – carnations is easier!

  99. Amy on July 27, 2019 at 9:37 am

    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

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