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!