White Chocolate Caramel Blondies

Name: White Chocolate Caramel Blondies
Prep time: 15 min
Cook time: 28 min
Total time: 105 min
Yield: 16 bars
Cuisine: American
Ingredients: 3/4 cup unsalted butter, melted; 1 1/2 cups light brown sugar, packed; 2 large eggs; 2 tsp vanilla extract; 2 cups all-purpose flour, sifted; 1 tsp baking powder; 1/2 tsp salt; 1 cup white chocolate chips; 1/2 cup thick caramel sauce

9 ingredients · 7 steps · 1 hr 45 min

By Melis · developed and cooked in our studio kitchen

Be the first to rate

Chewy brown sugar blondies loaded with white chocolate chips and swirled with caramel sauce. Total time: 1 hr 45 min.

Blondies are the vanilla and brown sugar cousin of brownies. This version uses melted butter and plenty of brown sugar for a chewy, fudgy texture, with white chocolate chips folded in and ribbons of thick caramel sauce swirled over the top before baking.

Sifting the flour keeps the batter smooth and lump-free. The finished bars have crisp edges, a soft center and pockets of melted white chocolate and caramel.

Why did my blondies turn out cakey?

Blondies turn cakey when the batter is overmixed or they bake too long. Fold in the flour just until combined, and take them out when a toothpick in the center comes out with moist crumbs. A slightly underbaked center is what keeps them chewy.

How long do blondies take to bake?

Bake them in a 9x13-inch (23x33 cm) pan at 350°F (175°C) for 25 to 28 minutes, until the edges are golden and a toothpick in the center comes out with moist crumbs. Let them cool completely in the pan, about 1 hour, before cutting.

How do you store blondies?

Keep them in an airtight container at room temperature for up to 4 days. They do not need to be refrigerated.

Can you freeze blondies?

Yes. Wrap the bars individually and freeze them for up to 3 months. Thaw them at room temperature.

Ingredient notes and swaps

Use a thick store-bought or homemade caramel sauce. A thin sauce will sink into the batter. Lining the pan with a parchment sling makes the bars easy to lift out and cut.

Let the blondies cool completely before slicing for clean squares. A slightly underbaked center is what keeps them chewy.

How to make White Chocolate Caramel Blondies

Step 1
Heat the oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) pan with parchment paper, leaving an overhang.
Step 2
Whisk the melted butter and brown sugar until combined, then whisk in the eggs and vanilla until glossy.
Step 3
Sift the flour, baking powder and salt over the bowl and fold in until just combined.
Step 4
Fold in three-quarters of the white chocolate chips and spread the batter evenly in the pan.
Step 5
Drop spoonfuls of caramel over the batter and swirl with a knife. Scatter the remaining chips on top.
Step 6
Bake for 25 to 28 minutes, until the edges are golden and a toothpick in the center comes out with moist crumbs.
Step 7
Cool completely in the pan, about 1 hour, then lift out and cut into 16 bars.

Tips and storage

Let the melted butter cool for a few minutes before you whisk it with the brown sugar. Very hot butter can start to cook the eggs.

If your caramel sauce has been in the fridge, warm it slightly so it is spoonable but still thick. Cold caramel is hard to swirl, and hot, thin caramel sinks into the batter.

Swirl gently with a knife in a few figure-eight passes. Too much swirling blends the caramel into the batter and you lose the ribbons on top.

At the end of baking, look for golden edges that pull slightly away from the pan. The center may still look soft and a little puffy. It settles as the bars cool.

As a variation, scatter chopped pecans or a pinch of flaky salt over the caramel before baking. To serve, warm a cut bar in the microwave for a few seconds and add a scoop of vanilla ice cream.

Store airtight at room temperature for up to 4 days, or freeze individually wrapped bars for up to 3 months.

Recipe