*This post may contain affiliate links. Please see my disclosure for more details!*

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. 

Millionaires Blondies!

White chocolate chip blondies, homemade caramel, and swirled chocolate make the best millionaires blondies ever! 
Print Pin Rate
Category: Traybakes
Type: Blondies
Keyword: Millionaires
Prep Time: 25 minutes
Cook Time: 30 minutes
Setting Time: 3 hours
Total Time: 3 hours 55 minutes
Servings: 16 Pieces
Author: Jane's Patisserie



  • 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!

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. Georgie on May 24, 2024 at 9:50 am

    Hi Jane I was wondering would it work if I doubled the recipe

  2. Sally-Anne on April 28, 2024 at 10:35 am

    I take it you melt the chocolate separately pour over the milk set then the white and swirl ?

  3. Lucy on February 4, 2024 at 4:25 pm

    Hiya, for the caramel, could you use caramel condensed milk?

  4. Kelly on August 19, 2022 at 11:26 pm

    I left mine in the fridge cut in an air tight container but after 3 days the Blondie was no longer fudge. It was very dry like short bread. Any tips? Would it last longer if I froze it straight away in an air tight bag or container?

    • Jane's Patisserie on August 22, 2022 at 4:07 pm

      Hiya! yes absolutely – you can freeze them for up to 3 months! Hope this helps! x

  5. sally on July 5, 2022 at 4:33 pm

    is it possible to use a tin of caramel instead of making it yourself when making this recipe?

    • Jane's Patisserie on July 6, 2022 at 9:35 am

      Hiya! Sadly no, tinned caramel does not set, sorry! Hope this helps x

  6. Debbie on June 29, 2022 at 10:16 pm

    5 stars
    Oh my days! These are amazing. I made the base with biscoff blondies and turned out perfect. Absolutely love these and don’t think I’ll ever revert back to normal millionaires shortbread. These were a huge hit.

  7. J-Man on June 25, 2022 at 5:18 pm

    These sound great … I can’t wait to make them. A couple of questions, though: (1) by “condensed milk” do you mean SWEETENED condensed milk, or EVAPORATED milk? (2) It’s hard to find golden syrup in the US – will light corn syrup work as a substitute?

    • Jane's Patisserie on June 28, 2022 at 3:28 pm

      Hiya! By this, I mean the sweetened condensed milk! Also, yes it will! Hope this helps! x

    • Cara on July 14, 2022 at 5:27 pm

      Yes it’s the condensed milk that’s really thick and sweet not the thin evaporated milk ☺️

  8. Caroline on June 2, 2022 at 5:55 pm

    5 stars
    I made these yesterday and they were delicious highly recommend

  9. Liv on June 2, 2022 at 1:42 pm

    If I was to use a round 20cm tin, how long should I bake the blondie for?

    • Jane's Patisserie on June 3, 2022 at 2:29 pm

      I really wouldn’t recommend using an 8″ round tin as the depth is likely too much.

    • Tasha on June 23, 2022 at 10:20 am

      5 stars
      Another fab recipe 😊
      Can I pretty pretty please Jane request you do a
      cornflake crunch brownie please !! I love your recipes and I desperately want to make this 😀🙏🙏❤❤❤

  10. Shelley Love on June 1, 2022 at 3:23 pm

    Can you please put the measurements into cups instead of grams? Thanks!

    • Jane's Patisserie on June 3, 2022 at 2:28 pm

      I don’t measure in cups, sorry!

    • Debbie on June 29, 2022 at 9:39 pm

      5 stars
      Oh my days! These are amazing. I made the base with biscoff blondies and turned out perfect. Absolutely love these and don’t think I’ll ever revert back to normal millionaires shortbread. These were a huge hit.

  11. Jodie on May 31, 2022 at 9:46 pm

    Hello, when would you suggest is best to cut a millionaire shortbread of any kind. My caramel always draggs and isn’t a clean cut.

    Would you say once it’s fully set?

    • Jane's Patisserie on June 6, 2022 at 12:03 pm

      Hiya! Try leaving the bake to get to room temperature, and use a large, very sharp knife. You can even try running the knife under hot water beforehand! Hope this helps! x

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.