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

White Chocolate & Caramel Blondies

White Chocolate & Caramel Blondies!

Easy and Delicious White Chocolate & Caramel Blondies with White Chocolate Chips and Caramel Sauce!
4.93 from 26 votes
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 till smooth.
  • Add in the Eggs and beat again till smooth.
  • 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!
  • 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!
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%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


Find my other Recipes on my Recipes Page!

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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!


  • Jess
    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
      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!

  • Keely
    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
      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

  • Slice
    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
      September 29, 2020 at 9:48 am

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

  • Katie P
    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
      September 25, 2020 at 5:33 pm

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

  • Alicia
    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
      September 25, 2020 at 5:28 pm

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

  • Bethany
    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
      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!

  • Rebekah Greer
    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
      September 6, 2020 at 9:16 am

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

  • Crystal
    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
      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

  • Sasha Turner
    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
      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.

  • Abi
    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
      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

  • Gemma Smart
    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

    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
      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
      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
      August 19, 2020 at 4:29 pm

      I would just use the custard powder x

  • Nicola
    August 5, 2020 at 5:21 pm

    Would it work to add Oreos into this recipe?

  • Toby
    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
      July 30, 2020 at 3:45 pm

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

  • Jess
    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
      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

  • Jenna
    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
      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

  • Jenna
    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
      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!

  • Kerry
    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
      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
      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
      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

  • Amanda
    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!

  • Hannah
    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
      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

  • Sophie
    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
      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

  • Tamara
    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

  • Stephanie Hughes
    June 10, 2020 at 10:21 pm

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

  • RKD
    June 9, 2020 at 5:53 pm

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

    • Jane's Patisserie
      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.

  • Jade
    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?


  • Rebecca
    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
      June 8, 2020 at 7:34 pm

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

  • Katrina
    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

  • Julie
    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
      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

  • Chloe
    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

  • Sara
    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
      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

  • Sam
    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
      May 31, 2020 at 8:34 am

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

  • Shanice
    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
      May 28, 2020 at 7:06 pm

      Hey! Yes it would work perfectly with just granulated x

  • Latasha Torrance
    May 26, 2020 at 11:59 am

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

  • Ayla
    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
      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?

  • Nikki
    May 20, 2020 at 8:49 am

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

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

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

  • Stephanie
    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?

  • Becky
    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
      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
      August 8, 2020 at 11:49 am

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

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

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

  • Rose
    May 16, 2020 at 6:55 am

    Hi Jane,

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

  • Suzanne
    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
      May 15, 2020 at 9:25 am

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

  • Cesca
    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!

  • Lily
    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
      May 7, 2020 at 1:15 pm

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

  • Georgia
    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

  • Katie
    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
      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! 😍😍

  • Aisling Barton
    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!

  • Elkie
    May 3, 2020 at 8:11 pm

    5 stars
    Made these, tasted so good 🙂 xx

  • Zara
    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?

  • Ronnie
    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
      April 25, 2020 at 11:02 am

      Yes you can!

    • Molly
      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
      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

  • Paris
    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
      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
      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

  • Natasha Mallee
    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
      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?

  • Al
    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
      April 10, 2020 at 3:23 pm

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

  • Chloe
    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
      March 26, 2020 at 8:15 pm

      Yes it should be absolutely fine!

    • Stacey
      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
      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

  • 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.

  • 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

    • 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

  • 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

  • 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!

  • 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!

  • Jess
    November 30, 2019 at 10:01 am

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

  • 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

    • 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

    • 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😍

  • DB
    August 4, 2019 at 8:29 pm

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

  • 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😋😍

  • Alison
    July 28, 2019 at 9:17 pm

    Thank you so much 😁

  • 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 😊

  • 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 😊

    • 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 💕✨

    • 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!

    • 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


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