Hello lovelies,
If you’ve been keeping up with my recipes over the years, you’ll know that I’m a flavour combination addict. Nothing brings me more joy than pairing together flavours and the end result tasting absolutely banging. It’s like therapy for me.
One flavour combination I adore is white chocolate and caramel, it’s a sweet tooth lovers dream.
In saying that, I haven’t played around with it too much in my own baking so when I came across this recipe for white chocolate and caramel blondies, you best believe I added those ingredients straight to my cart and checked out immediately!
Today’s recipe is originally written and shared by the incredibly talented Gill, known online as ‘gillsbakesandcakes’. If you’ve been around here a while, you’ll have seen that I’m often inspired by Gills recipes so I knew that this bake would be just as delicious as the rest.
And it most certainly is.
{ Gills Original Recipe: https://www.gillsbakesandcakes.com/salted-caramel-and-white-chocolate-blondies/ }
These blondies are everything I wanted them to be: rich, gooey, sweet and melt-in-the-mouth delicious. What more could you possibly want?
So, if these blondies sound like abit of you, you all know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 16 Squares
Prep Time: 30 Minutes
Bake Time: 30-35 Minutes
Decorating Time: 10 Minutes
Overall Time: 1 Hour
Ingredients You Need For The Blondies:
- 170g Of Unsalted Butter, Browned & Cooled
- 200g Of Light Brown Sugar
- 80g Of Caster Sugar
- 250g Of Plain Flour
- 300g Of White Chocolate Chips
- 2 Large Eggs
- 2tbsp Of Vanilla Bean Paste / Extract
- 125g Of Carnation Caramel
Ingredients You Need To Decorate:
- 50g Of White Chocolate, Melted
- 50g Of Carnation Caramel
How To Make The Blondies:
- Firstly, gather together your equipment and ingredients, line a 8” loose-bottomed, square baking tin with parchment paper and preheat the oven to 190C / 170C Fan / Gas Mark 5.
- Secondly, in a medium saucepan over a low heat, place the 200g of unsalted butter. Allow the butter to slowly melt and begin to foam. This will roughly take between 7-10 minutes, the butter will eventually turn brown in colour and lets off a nutty aroma.
- Once you’ve browned the butter, set to one side and leave to cool to room temperature.
- Next, place the cooled butter into a large mixing bowl and whisk together with the 200g of light brown sugar, 80g of caster sugar and 2tbsp of vanilla extract.
- Add the 2 large eggs one at a time, beating well between each addition until combined.
- Now, fold in the sieved 250g of plain flour until everything is combined.
- Fold through the 300g of white chocolate chips until evenly distributed throughout the blondie batter.
- Pour the blondie batter into the prepared baking tin. Dollop the 125g of carnation caramel over the top of the blondie and using a knife, carefully swirl into the batter (not too deep though).
- Place the blondie into the oven and bake for 30-35 minutes, until the edges are completely set and the middle slightly wiggles.
- Once baked, remove from the oven and allow to cool completely in the tin before carefully removing from the tin and placing onto a wire rack.
How To Decorate:
- Now that the blondies are baked and cooled, it’s time to decorate.
- In a microwavable bowl, add 50g of white chocolate, place into the microwave and in 10 second blasts, blast the white chocolate until completely melted.
- Transfer the white chocolate straight into a piping bag, snip the very tip of the piping bag off and drizzle the melted white chocolate over the top of the blondies.
- Then, add 50g of carnation caramel into a piping bag, snip the very tip of the piping bag off and drizzle the caramel over the top of the blondies.
- Place into the fridge for 1 hour.
- Finally, remove from the fridge and carefully cut the blondies into 16 pieces and serve!
That’s your White Chocolate & Caramel Blondies prepared, baked, cooled and decorated, ready for you to enjoy.
Notes:
- These blondies should be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- You can buy Carnation Caramel from most local supermarkets.
This combination has to be up there with one of my favourites ever! The white chocolate and caramel are both sweet in taste but work beautifully together to create a magical burst of flavours on those tastebuds. Utter perfection!
Gill, you absolutely smashed it with this recipe! There’s no doubt in my mind that these will be added to my list of favourites to continue baking each year and sharing with my loved ones.
Let me know in the comments below if you make these blondies yourself and if you do, what your thoughts are on them. Are you a lover of this combination? Do you think the combination works well in these blondies?
Sending you all tons of love & hugs as always,
Elle xo
