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White Chocolate & Caramel Blondies!

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Easy and Delicious White Chocolate & Caramel Blondies with Caramel Sauce and White Chocolate Chips!

This post may contain affiliate links. 

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!

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!

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. They are deeeelicious and I am slightly obsessed. 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

4.86 from 7 votes
White Chocolate & Caramel Blondies
White Chocolate & Caramel Blondies!
Prep Time
15 mins
Cook Time
35 mins
Cooling Time
2 hrs
Total Time
2 hrs 40 mins
 

Easy and Delicious White Chocolate & Caramel Blondies with White Chocolate Chips and Caramel Sauce!

Course: Traybakes
Cuisine: Blondies
Keyword: Caramel, White Chocolate
Servings: 16 Pieces
Calories: 319 kcal
Author: Jane's Patisserie
Ingredients
  • 250 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. Preheat your oven to 180C/160C Fan and line a 9x9" square tin with parchment paper.

  2. In a large bowl, add your Melted butter and Sugars and beat till smooth.

  3. Add in the Eggs and beat again till smooth.

  4. Add in the Flour and Cornflour and beat till a thick blondie mixture is made - it really doesn't take long to create this mixture!

  5. Add in your White Chocolate and fold through!

  6. Pour the mixture into the tin, and spread. Dollop on the caramel, and lightly swirly through the blondie mixture.

  7. Bake the Blondies in the oven for 30 minutes, or until there is an ever so slight wobble in the middle.

  8. Leave to cool in the tin. Drizzle over some extra caramel if you fancy!

Recipe Notes
  • 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.
  • 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!
Nutrition Facts
White Chocolate & Caramel Blondies!
Amount Per Serving
Calories 319 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 71mg24%
Sodium 29mg1%
Potassium 84mg2%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 23g26%
Protein 4g8%
Vitamin A 444IU9%
Vitamin C 1mg1%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.

ENJOY!

Find my other Recipes on my Recipes Page!

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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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

31 Comments

  • Chloe
    March 26, 2020 at 8:05 pm

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

    Reply
  • Jem
    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.

    Reply
  • Emily McIntosh
    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

    Reply
    • Jane's Patisserie
      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.

  • Mary
    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

    Reply
  • M.jenkins
    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

    Reply
  • Jeni
    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!

    Reply
  • Robyn
    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!

    Reply
  • Jess
    November 30, 2019 at 10:01 am

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

    Reply
  • Steph
    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

    Reply
    • Jane's Patisserie
      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.

  • Leona
    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

    Reply
    • Jane's Patisserie
      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!

  • Mavis Neilson
    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😍

    Reply
  • DB
    August 4, 2019 at 8:29 pm

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

    Reply
  • Alison
    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😋😍

    Reply
  • Alison
    July 28, 2019 at 9:17 pm

    Thank you so much 😁

    Reply
  • Alison
    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 😊

    Reply
  • Alison
    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 😊

    Reply
    • Jane's Patisserie
      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

  • zahra
    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 💕✨

    Reply
    • Jane's Patisserie
      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!

  • Bertha
    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!

    Reply
    • Jane's Patisserie
      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!

  • Amy
    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

    Reply

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