Blondie Millionaires: a fudgy blondie base, with a delicious caramel layer and topped with a white chocolate layer swirled with caramel sauce!
Hello bakers! Blondie Millionaires <3 Yes you heard right, a blondie combined with a millionaires shortbread. The ULTIMATE Millionaires recipe. This is a bake so comforting and delicious you will fall in love at first bite! I know you all love blondies and I do too, and it turns out they make a great base for a millionaires recipe.
The super fudginess of blondies makes them a perfectly delicious and stable base to then layer caramel and chocolate on top of. Blondies have that amazing caramel flavour from the base of light brown sugar in the mix and using golden caster sugar only adds to this incredible flavour.
The blondie base even has white chocolate chips all the way through to add an extra richness and yumminess. I’ve also left out the baking powder that I would usually add into a blondie recipe to ensure that the base is super fudgy before layering the caramel and chocolate on top. The theme of this recipe is definitely caramel and white chocolate and this combo makes for a rich and delicious treat!! I just LOVE it!!!
I’ve got a few recipes for various types of Millionaires Shortbread, I think I may be a little obsessed with creating new versions to share and inspire you all. Blondie Millionaires have everything you could want from a baked treat – blondie – caramel – lots of chocolate – and MORE caramel – YUM!!!
The caramel layer is made as you’d expect, melting all the ingredients needed together until it turns an amazing golden colour. The caramel will be super hot so take care with this step. I always opt to chill the whole thing once I’ve added the caramel layer – mostly as I’m impatient and want to decorate with chocolate so I can dive in and take a bite sooner… but I’ve always done it and the sooner it chills the sooner we can enjoy it!!
To better fit with the flavour of caramel I chose white chocolate to top the millionaires and it was the BEST decision. So creamy and swirled with extra homemade caramel sauce it’s the perfect finishing touch. Swirling with caramel sauce is totally optional but the recipe is in my post for Rolo Caramel Blondies if you’re interested in a delicious homemade caramel. The whole Blondie Millionaire melts in your mouth with the caramel layer providing a little chewiness that I love so much!!
If you follow the steps in my recipe below you will be enjoying a slice of these Blondie Millionaires in just a couple of hours. A little longer than other bakes but SO worth it!! Two of my favourite bakes – the blondie – and the millionaires shortbread – all in one bite!! You won’t be able to resist <3
For the blondie layer:
- 125g unsalted butter, melted
- 75g light brown sugar
- 65g golden caster sugar
- 1 medium egg
- 1/2 tsp vanilla extract
- 150g plain flour
- 100g white chocolate chips
For the caramel layer:
- 379g condensed milk (1 tin)
- 90g unsalted butter
- 2 tbsp golden caster sugar
- 2 tbsp golden syrup
For the topping:
- 200g white chocolate
- 3 tsp homemade caramel sauce
- Preheat the oven to 170C fan/ 190C/Gas Mark 5. Line a 9 inch by 9 inch baking tin with baking paper and set aside.
- Whisk both the sugars into the melted butter until combined. Add in the egg and vanilla and mix again.
- Fold through the flour making sure no pockets of flour are left. Fold through the white chocolate chips just enough to distribute them, don’t over mix.
- Tip into the baking tin and press down so the mix is evenly spread in the tin.
- Bake for 15 minutes or until starting to turn golden on the outside. The blondies should still have a slight wobble in the centre when baked. Leave in the tin to cool whilst you make the caramel.
- To make the caramel layer; add the condensed milk, butter, sugar and golden syrup into a medium sized saucepan. Heat the mix over a low-medium heat until the sugar has dissolved. Turn up the heat so it starts to boil and stir constantly with a whisk so it doesn’t catch. Keep stirring until it turns a darker golden colour, about 5 minutes. It will be VERY hot.
- Pour the caramel mix over the top of the cooled blondie. Spread an even layer over the top and allow to cool in the fridge for 1 hour.
- Melt the white chocolate in short 20 second bursts in the microwave until mostly melted and then stir to melt the final few chunks of chocolate. Pour the melted chocolate over the cooled caramel and spread out into an even layer. Place small amounts of the caramel sauce on top of the white chocolate. Using a skewer swirl the sauce into the chocolate.
- Allow to cool and set fully before cutting. You can cut into 2 inch squares or larger pieces like I have, your choice! Enjoy!
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