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White chocolate chip blondies, homemade caramel, and swirled chocolate make the best millionaires blondies ever!
When you add any form of traybake, caramel and chocolate, you can pretty much guarantee that I am going to want to bake it, eat it and be very happy – and these millionaires blondies are 100% at the top of the list now because OH MY DAYS.
I have made many a delicious combination of traybake recipes over the years now; whether is my millionaires shortbread, Bakewell Blondies, or millionaires brownies – so my theory? Suitably combine them all to make the best recipe ever.
The premise of this recipe really does come from my oh so popular millionaires brownies that I posted quite a few years ago now – but blondie-fied! The idea of having a fudgey blondie base, a thick set homemade caramel and swirled chocolates really did just get me going.
For the blondies
I have a basic idea of blondies on my blog now, all based off a similar recipe idea. I wanted to make sure that the blondies worked, and whether you use my Jammie dodger blondies, my Bakewell Blondies, or even my Biscoff blondies as a base – they all work and are all super similar.
My top tip for blondies is to follow the recipe (sounds obvious I know, but no swapping ingredients for subs!), and mix as little as possible. Blondie mixture is super easy to make, so don’t go overboard. You then need to bake the blondies until there is an ever so slight wobble just in the middle of the tin.
The wobble in the tin shows me that once the blondies have been topped with the caramel and gone into the fridge overnight, they are going to be perfectly fudgey and absolutely perfect.
- Butter – I always use unsalted block butter, and it’s best melted down to a liquid for best results.
- White granulated sugar – this brings the best texture to the blondies
- Light brown sugar – using a soft sugar like this marries so well with the granulated sugar, and also brings a slight caramel undertone
- Eggs – again, as always, I use medium!
- Vanilla – I always use an extract, bean paste or pod when baking – no essence used in this house.
- Plain flour – it’s so important to use plain flour and not self-raising as you do not want any raising agent in the flour to ruin texture
- Cornflour – this is optional, but it brings a bit of texture to the blondies which I adore
- White chocolate chips – and of course, the most important bit – the white chocolate.
For the caramel
I have confidently made one of the best millionaires shortbread out there – as I can make this caramel over and over and over and never have an issue. I know that is an absolutely bold statement to make, but I am so proud.
My back to basics millionaires shortbread recipe is one of the most popular recipes on this blog, and it always has been. It’s a simple four-ingredient caramel that creates a wonderfully textured caramel that is perfect for these millionaires blondies.
- Butter – I naturally used unsalted butter because I find it best for caramel – I would recommend not using margarine though. If you wanted to have a slightly salted caramel though, you can definitely use salted block butter.
- Caster sugar – This is worth sticking to if you want the best results – other sugars may leave a grain if it’s not dissolved enough in the first stages of making the caramel.
- Golden syrup – If you want to have a caramel that doesn’t use golden syrup, use the recipe on my millionaires flapjacks.
- Condensed milk – I use the unsweetened one, but as long as its the full fat condensed milk and not evaporated milk either, you’ll be good!
For the chocolate
I know these are millionaires blondies, but I still wanted to have a pretty swirl on top, so I used a mix of white chocolate and milk chocolate to get the look. You can of course use whatever chocolate you want really, just try to stick to the same amount of chocolate for the best coverage.
You can add a tiny amount of coconut oil to the chocolate to help slice the chocolate without it cracking, but generally I find it best to slightly score the chocolate before cutting to get a smooth cut.
- 200 g unsalted butter
- 125 g granulated sugar
- 125 g light brown soft sugar
- 3 medium eggs
- 1 tsp vanilla extract
- 275 g plain flour
- 1 tbsp cornflour
- 250 g white chocolate chips (or chopped chocolate)
- 200 g unsalted butter
- 3 tbsp caster sugar
- 4 tbsp golden syrup
- 397 g condensed milk
- 200 g milk chocolate
- 100 g white chocolate
- Preheat your oven to 180ºc/160ºfan and line a 9″ Square baking tray with parchment paper.
- In a large bowl, add the melted unsalted butter and sugars and beat until smooth. I beat mine for several minutes, and it starts to lighten the mixture.
- Add in the eggs and vanilla extract and beat again until smooth.
- Add in the plain 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 into the prepared tin – bake in the oven for 25 minutes, or until there is a slight wobble in the middle of the tin! Once baked, leave to cool in the tin completely.
- In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat until the sugar has dissolved – stir frequently to stop anything from catching.
- Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back!
- The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!
- Pour the caramel onto the blondie base and leave to set for at least an hour in the fridge.
- Once set, melt the chocolates and pour over the caramel – Swirl them together with the end of a cake skewer so it forms a pretty pattern.
- Set the millionaires blondies for at least 3 more hours, or for best results, overnight. Enjoy!
- Setting the blondies overnight in the fridge creates the perfect blondie texture so really try to do this if you can.
- These will last in an airtight container for up to 1 week if they last that long!
Find my other recipes on my Recipes Page!
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