These Mars Bar blondies are thick, chewy and fudgy, packed with chopped Mars Bars, chocolate chips and gooey caramel. They make a great alternative to brownies and are pretty easy to make!
I'm currently in the midst of a blondie batch bake right now and next on my list was these delicious Mars Bar blondies. The chew of the Mars Bars along with the fudgy blondie texture and gooey caramel inside is one of my all-time favourite dessert combinations!
If you like this recipe, make sure to check out my other blondie recipes: Twix blondies, red velvet blondies & lemon meringue blondies, as well as my Mars Bar brownies. I hope you love them!
If you'd like step-by-step instructions and detailed notes, keep on reading. I've written everything you need to know for baking these perfect blondies on the first try. For more experienced bakers who just want the condensed version, you can find this in the recipe card at the end of the post. Enjoy!
Ingredients
- Butter: Melted butter gives the blondies their chewy, fudge-like texture.
- Brown sugar: Adds moisture and a caramel-like flavour. Use soft, light brown sugar for best results.
- Caster sugar: Caster sugar is just a fine version of granulated sugar. I like to use a mixture of both brown and caster sugar for the perfect flavour and texture.
- Eggs: 3 medium eggs.
- Vanilla extract: To enhance the basic blondie flavour.
- Flour: Plain/all-purpose flour. You don't need to add any raising agents like baking powder to this recipe.
- Mars Bars: I used 7 medium-sized Mars Bars (39.4g each), which is just about 275g.
- Chocolate chips: Because who doesn't love chocolate chips?!
- Caramel: I swirled some caramel inside the blondies before baking, for an extra bit of indulgence. This part is optional so feel free to skip it if you like.
Equipment/tools
- 8x8-inch tin: Use a metal tin rather than a glass one. 8x8 is the perfect blondie tin size- any larger than this and they'll be quite thin and the texture will be more cake-like.
- Baking paper: To stop the blondies from sticking to the tin. Leaving a little bit hanging over the edges makes them super easy to remove later on.
- Mixing bowl and utensils: A large mixing bowl for the blondie batter, a small heatproof bowl for melting the butter and a wooden spoon for mixing. I also like to use a rubber spatula to press the mixture into the tin because it doesn't stick to it.
- Digital kitchen scales: Accuracy is important for baking success so make sure to use a digital food scale rather than imperial measurements.
How to make Mars Bar blondies
Step 1: Preheat your oven to 160°C (or 140°C for fan ovens) and line an 8x8-inch tin with baking paper.
Step 2: Measure 120g of butter then melt it and let it cool for a few minutes. Add it to a large bowl along with 130g of caster sugar and 130g of soft light brown sugar. Mix well.
Step 3: Next, stir in 1 teaspoon of vanilla extract and 3 medium eggs. The mixture should look shiny and silky.
Step 4: Add 200g of plain flour to the mixture and gently fold it in to make a thick blondie batter.
Step 5: Chop up 7 Mars Bars and add them to the batter, along with 100g of milk chocolate chips. Mix well.
Step 6: Put around ¾ of the mixture into your lined tin and spread it out evenly into place. Drizzle 50g of caramel over the top and use a toothpick or butter knife to swirl it around. Top with the remaining blondie batter.
Step 7: Bake for 35-40 minutes, until the edges are deep golden brown and pulling away from the tin slightly. The middle should still have a little wobble but should be light golden brown.
Step 8: Let the blondies cool down in the tray then put them in the fridge for at least 3-4 hours but ideally overnight. Just like brownies, these get super chewy and fudgy after being refrigerated.
Step 9: Once your blondies are set and firm, remove them from the tin and cut them into squares.
Top tips for blondies
- Don't worry if your blondies are still a little wobbly when you take them out of the oven- they'll firm up as they cool. You'll know the blondies are done when they're pulling away from the tin a little, the edges are deep golden brown and the middle is light golden brown.
- If you like chewy blondies, don't skip the refrigeration! This is key to getting a fudgy texture.
- The caramel swirl can be put on top of the blondies rather than inside but this might increase the baking time a little.
FAQ
If you store them in an airtight container, they'll last for up to 5 days at room temperature or 1 week+ in the fridge.
Yes, simply pop them into airtight containers and freeze them for up to 3 months. You can put sheets of baking paper in between layers to stop them from sticking together in the freezer. Alternatively, freeze them on a baking tray until solid then transfer them to a freezer bag.
I haven't tested it but you can try a 1:1 swap for a gluten-free plain flour blend. Make sure your blend contains xanthan gum or add ¼ teaspoon of it separately, otherwise they can turn out crumbly.
Yes. In the recipe card below, you'll see "servings". Click on the underlined number beside it and drag the slider to your desired amount of servings. For larger quantities, you can use a larger tin such as a 9x12-inch one. If the middle still looks too wet/wobbly by the time the edges are cooked, put some tinfoil over the top to prevent burning.
I hope you like my Mars Bar blondies! If you make them at home, please leave a comment or rating below to let me know how it goes. Enjoy!
BEST Mars Bar 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
- 275 g Mars Bars (7 medium bars)
- 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.
- Chop the Mars Bars into chunks and fold them into the mixture along with the chocolate chips.
- Put ¾ of the mixture into your lined tin and spread it out evenly. Drizzle over the caramel then use a toothpick to swirl it in. Top with the remaining blondie mixture.
- 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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