These Dairy Milk Caramel blondies are a must-try for all Cadbury chocolate lovers! They're rich, fudgy and chewy, packed full of milk chocolate and gooey caramel.
Another day, another blondie recipe! I've made quite a few this week, including red velvet blondies, Twix blondies and lemon meringue blondies. But today I'm bringing you these delicious Dairy Milk Caramel blondies. They're one of my favourites so far because I'm such a sucker for Cadbury chocolate.
If you've never had a blondie before, I'd describe it as a mixture between a cake, a cookie and fudge. It's sort of like a brownie but flavoured with vanilla instead of chocolate. I just know you're going to love them!
I know many people don't like the loooong paragraphs that food bloggers write but I write my posts to help anyone who might be new to baking. The post below contains everything you need to know for success on the first try- ingredient notes, step-by-step instructions with images, top tips and the answers to blondie FAQs.
If you'd like to skip straight to the shorter, condensed version of the recipe, you can find it in the recipe card at the end of the post. Enjoy!
Ingredients for this recipe
- Caster sugar: Caster sugar is a fine version of regular (granulated) sugar. It helps to improve the texture of the blondies- granulated sugar can leave them slightly grainy.
- Soft light brown sugar: I use soft light brown sugar in my blondies for a light caramel flavour and a chewy texture.
- Melted butter: Melting your butter is another key step to getting chewy, fudgy blondies. Make sure to let it cool down for a few minutes before you start baking, otherwise, it may cook the flour a bit.
- Eggs: 3 medium eggs. These provide structure and slight leavening.
- Vanilla extract: For some extra flavour.
- Plain flour: Make sure to use plain/all-purpose flour, not self-raising. Blondies are supposed to be dense and heavy so we don't need to add any raising agents. The eggs give the perfect amount of lift on their own without making them cakey.
- Dairy Milk Caramel bar: Of course, we need some Dairy Milk Caramel! I used one large bar which weighs 180g in total.
- Chocolate chips: Because who doesn't love more chocolate?
- Caramel: Just like in my Mars Bar blondies recipe, I put a caramel swirl on top of these. I used Carnation's tinned caramel but feel free to use any kind you like.
Tools and equipment
- Kitchen scales: If you've ever visited my blog before, you might have noticed that I don't include imperial measurements. They're not accurate enough to guarantee success when it comes to baking. Always use a digital scale for best results.
- 8x8-inch tin: If you don't have an 8x8 tin, I highly recommend you get one for this recipe. It's the best size for a thick, chewy blondie!
- Baking paper: To stop the blondies from sticking to the tin.
- Mixing bowl and utensils: A large mixing bowl for making the batter, a heatproof bowl for melting the butter and a wooden spoon for mixing. I also like to use a silicone spatula for pressing the blondie batter into the tin. It will make it easier to spread as it doesn't stick as much as a wooden spoon.
- Sharp knife: To cut the blondies once you're done.
How to make Dairy Milk Caramel blondies
Step 1: Preheat your oven to 160°C (140°C for fan ovens) and line an 8x8-inch tin.
Step 2: Melt 120g of butter and set it aside to cool for a few minutes. Then add it to a large bowl and mix it with 130g of caster sugar and 130g soft light brown sugar. It should look a little bit like very wet sand.
Step 3: Next, add 3 eggs and 1 teaspoon of vanilla extract. Mix well to create a silky, glossy mixture.
Step 4: Add 200g of plain flour and gently fold it in. The batter should be smooth and quite thick.
Step 5: Break up 180g of Dairy Milk Caramel and fold it into the blondie batter along with 100g of milk chocolate chips.
Step 6: Transfer the blondie mixture to your lined tin and gently spread it out evenly. Drizzle 50g of caramel on top then use a toothpick make a swirly pattern.
Step 7: Bake for 35-40 minutes. The toothpick test won't work for blondies because they're supposed to be gooey in the middle. You can tell they're done when the edges are deep golden brown, and the middle is light golden brown with a slight wobble.
Step 8: Leave the blondies in the tin until cool then pop them in the fridge overnight, or for at least 3-4 hours to set. This will turn the centre from gooey to fudgy.
Step 9: Once set, remove your blondies from the tin and cut into slices.
Blondie top tips
- If you want your blondies to be more on the cakey side, you can keep baking them until a toothpick through the middle comes out clean. If the top is burning before the toothpick comes out clean, you can cover it with tinfoil and continue baking.
- Add Dairy Caramel Nibbles on top before baking for decoration and an extra bit of gooey caramel!
- Let the melted butter cool for a few minutes before you begin making these blondies, to prevent it from cooking the flour.
FAQ
Yes, you can put them into airtight containers (with sheets of baking paper in between to stop them from sticking together once frozen) for up to 3 months. Alternatively, freeze them on a baking tray until solid then transfer them into freezer bags. To defrost, simply put them in the fridge and leave them overnight. Do not refreeze.
If you keep them at room temperature, they'll taste best if eaten within the first 5 days. Stored in the fridge, they'll last a bit longer, for at least 1 week.
I don't typically bake with gluten-free flour but if you'd like to test it out, switch the plain flour for an equal amount of a gluten-free flour blend containing xanthan gum. If you blend doesn't contain xanthan gum, add ¼ teaspoon of it separately to stop the blondies from crumbling.
I hope you find this post useful! If you make these Dairy Milk Caramel blondies at home, please let me know how it goes by leaving a comment or rating below. Enjoy!
Dairy Milk Caramel Blondies
Ingredients
- 120 g Butter, melted then cooled for a few minutes
- 130 g Caster sugar
- 130 g Soft light brown sugar
- 3 Medium Eggs
- 1 Teaspoon Vanilla extract
- 200 g Plain flour
- 180 g Dairy Milk caramel chocolate
- 100 g Milk chocolate chips
Caramel swirl (optional):
- 50 g Carnation caramel
Instructions
- Preheat your oven to 160℃ (140℃ if you're using a fan oven). Line an 8x8-inch tin with baking paper.
- In a large bowl, mix together the melted butter, caster sugar and light brown sugar.
- Stir in the eggs and vanilla extract.
- Add all of the flour and mix well to make a smooth, thick blondie batter.
- Break the Dairy Milk caramel into chunks and fold them into the mixture along with the chocolate chips.
- Put the mixture into your lined tin and spread it out evenly. Drizzle the caramel on top then use a toothpick to swirl it in.
- Bake for around 35-40 minutes, until the edges are pulling away and look a deep golden brown colour. The middle should be lightly golden but still have a slight wobble.
- Leave the blondies in the tin to cool completely then put them in the fridge for 3-4 hours to set. This will make the gooey centre turn firm and fudgy.
- Once the blondies have set, cut them into squares and enjoy.
Notes
- Store in an airtight container in the fridge for 1 week.
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