Caramilk blondies are a simple and oh so delicious treat! A chewy brown sugar blondie is stuffed with tasty chunks of golden Caramilk chocolate, with more of the good stuff on top too for extra Caramilk flavour.
✏️ Recipe creation
Caramilk is a caramelised white chocolate, also known as blonde chocolate, made by Cadbury. It’s a favourite in Australia and New Zealand and a big hit in the UK when it finally came over – exciting stuff! I never knew I’d be a fan of golden blonde chocolate.
It’s a similar taste to the old Caramac bars (which isn’t actually chocolate) if you remember those from childhood!
I love the golden caramel flavour of Caramilk and I wanted to pair it with a simple brown sugar blondie to enhance that caramel sweetness for the ultimate sweet treat.
I use part brown sugar, part white sugar so you get the tasty caramel hint in the blondie, but the Caramilk remains the star of the caramelised show!
This easy blondie is deliciously chewy, which works perfectly with the chunks of chopped Caramilk inside.
If you’re a fan of Caramilk chocolate then these bad boys are for you!
They’re also great for spreading the Caramilk love with friends and family, and I love giving them as gifts to people. This traybake treat is sure to be a hit!
This blondie recipe calls for the following ingredients:
- Unsalted butter
- Light brown soft sugar
- Caster sugar (white finely granulated sugar)
- Vanilla extract
- Plain flour (all-purpose flour)
- Cornflour (called cornstarch in US)
- Cadbury Caramilk chocolate (blonde chocolate)
See the recipe card for quantities.
I like to use part white sugar, part brown sugar in this recipe to add a touch of caramel-like sweetness to the blondies. However, you can choose to use either all white or all brown sugar to the same total sugar amount.
You can swap the cornflour (a white fine powder called cornstarch in the US and other places) for more plain all-purpose flour of the same quantity. The texture of your blondie is shorter if you use cornflour though, which I love!
If Caramilk isn’t yet available where you live, you might be able to find it in the foreign snacks aisle or you can swap it for any blonde chocolate. The Callebaut blonde chocolate chips are delicious!
Alternatively, you can make your own version of Caramilk by slow roasting white chocolate (like in this blonde chocolate recipe by The Merchant Baker).
- Room temperature ingredients will mix together easier than items straight from the fridge. This isn’t an issue for the butter in this recipe though as it’s being melted.
- I recommend sieving your flour for this recipe – this will help give you a smooth blondie mixture.
- To measure your ingredients, it’s best to use weights rather than cups for better accuracy.
- I prefer using vanilla extract to vanilla essence. It has a purer vanilla flavour as it’s less processed.
- Using unsalted butter lets you control how much salt goes into your blondies. I like mine to be low salt so I don’t add much to the blondie batter, but you can add an optional ¼ teaspoon salt depending on taste.
- I like to chop my Caramilk bar into large Caramilk chunks by cutting each Caramilk square into 4 pieces.
I use the following equipment for this recipe:
- 8-inch square baking tin
- Greaseproof paper (parchment paper)
- Electric hand mixer or stand mixer (or whisk / fork)
- Medium mixing bowl
- Small heatproof bowl
- Rubber spatula or wooden spoon
- Weighing scales (or measuring cups)
- Measuring spoons
To use a larger tin, such as a 9-inch square tin, you don’t need to change the recipe. You’ll have a slightly thinner blondie and may need to cook them for 5mins less.
You can also double the recipe and bake these blondies in a large brownie tin for 30-35mins, such as a 9-inch x 13-inch brownie pan.
If you want to use a smaller tin, you’ll need to bake the mix for longer (extra 5mins) and will have a thicker blondie. I wouldn’t recommend going smaller than a 7-inch square tin for this recipe.
I find it easiest to use a microwave to melt my butter for the blondie batter and the Caramilk for the drizzle (optional). However, you can instead use a small saucepan to melt the butter and a heatproof bowl on a small saucepan of boiling water (i.e. a double boiler / bain marie) for the chocolate. Use a gentle heat so as not to burn the chocolate.
- I like using digital scales for weighing my ingredients as it's easy and accurate. I quite like KitchenAid or Salter scales.
- It’s best to use actual measuring spoons. Cutlery teaspoons and tablespoons aren’t actually the correct volume - I never knew it before!
- I’d also recommend levelling off any heaped scoops for a more accurate measurement.
- When using a stand mixer, I like to use the paddle attachment and medium speed. This will help to thoroughly beat your blondie batter. Be sure to scrape down the sides of the bowl too!
- You can also get great results by using a medium bowl and an electric hand mixer.
- If you don’t have an electric mixer, use some elbow grease and beat your mixture using a whisk or fork in a mixing bowl. This will take longer but still be delicious.
- Even if your brownie pan is non-stick, I recommend greasing and lining your tin with parchment paper or greaseproof paper. Leave a small overhang of paper to make it easier to lift your blondies out of the tin after baking.
Preheat the oven to 180°C / 160°C (fan) / Gas Mark 4 / 350°F.
Step 1: In a large heatproof bowl, melt the butter for 30-50secs in the microwave.
Steps 2 - 3: Beat the sugars into the melted butter until smooth and thickened.
Step 4: Thoroughly beat in the egg and vanilla extract.
Steps 5 - 6: Sieve in the flour and cornflour, stirring until just combined.
Step 7: Stir in the chopped Caramilk chocolate.
Step 8: Pour the blondie mix into a greased and lined 8-inch square pan, smoothing the top gently.
Step 9: Bake for 20-25mins until the top is lightly golden and there is only a slight wobble in the middle.
Step 10: Allow blondies to cool on the side for 5mins before topping them with the whole pieces of Caramilk spaced out evenly (I do 4 by 4 for 16 pieces total) and allow to cool fully in the tin before removing.
Step 11: If using, melt the remaining Caramilk for the drizzle slowly in a microwave (15secs at a time then stir) or using a double-boiler.
Step 12: Drizzle the melted chocolate over the top of your cooled blondies. Use a piping bag with a small round piping tip, a sandwich bag with the corner cut off or just a teaspoon.
Allow the chocolate to set for 5-10mins at room temperature, then cut and enjoy!
Your delicious golden Caramilk blondies should last up to 5 days at room temperature stored in an airtight container.
If you like your blondies to be a bit firmer and chewy, you can store them in an airtight container in the fridge. They should keep for up to a week refrigerated but might start to dry out towards the end.
If you want to freeze your blondies, you can wrap them in plastic wrap / cling film and then a layer of aluminium foil and freeze them. Or freeze them in an airtight container. They should last up to 2 months frozen.
💭 Top tips
- Beat your sugar-butter-egg mixture thoroughly until it’s thickened and come together to a smooth mixture. This will give your blondies a lovely soft chewy texture.
- You’ll know your blondies are cooked when they’ve turned a light golden colour on top and there’s only a very slight wobble left in the middle.
- Once your gooey blondies have baked, leave them to cool in the tin before you remove them and cut them into squares. This stops them from breaking when you try to lift them out. You can also transfer them to a wire rack after allowing them to cool in the tin for at least 20mins.
- For neatly sliced Caramilk blondie bars, place your cooled baked blondie in the fridge for 30mins – 1hr before cutting it into squares. Be sure to use a sharp knife too and wipe the blade between cuts for the ultimate neatness.
❔ Recipe FAQs
A blondie is a non-chocolate version of a brownie. They’re soft and chewy, usually with a slight caramel taste from the use of brown sugar, often mixed with white sugar.
Your Caramilk blondies should last for up to 5 days stored in an airtight container at room temperature or up to a week in the fridge.
Yes! You can freeze your blondies wrapped in a layer of cling film and a layer of foil for up to 2 months.
Flavour and topping options
For more caramel goodness, you can swirl in a few tablespoons of caramel sauce to your blondies in the pan before baking.
If you love white chocolate, you can swap half the Caramilk chocolate chips for white chocolate chips instead!
I like to top my golden chocolate blondies with squares of Caramilk and a melted Caramilk drizzle, but this is optional. You can leave yours undecorated or even drizzle melted white chocolate on top instead.
To make gluten-free Caramilk blondies, swap the plain flour for gluten-free flour. I recommend using a gluten-free plain flour blend, such as King Arthur's measure for measure flour or Freee from Doves Farm.
You can also replace the cornflour/cornstarch with more of the gluten-free all-purpose blend. The gluten-free flour is naturally “shorter” in texture so more cornflour/cornstarch isn’t needed.
🧁 Other goodies
Looking for some other goodies to make?
For all the blondie lovers, check out these easy recipes:
- Biscoff white chocolate blondies
- Mini jammie dodger blondies
- Bakewell white chocolate blondies
- Irish cream blondies
- Bakewell cookie bars (ok, not a blondie, but super tasty!)
Or if you love desserts with caramel or syrupy sweetness, you might love these recipes:
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- 150 g (⅔ cups) unsalted butter
- 150 g (⅔ cups) light brown soft sugar
- 70 g (⅓ cups) caster sugar white granulated
- 1 egg large
- 1 teaspoon vanilla extract
- 175 g (1 ⅓ cups) plain flour all-purpose
- 2 tablespoon cornflour called cornstarch in the US
- 170 g (1 cups) Caramilk chocolate chopped into chunks
- 100 g (⅔ cups) Caramilk chocolate optional, 80g / 16 squares, 20g to drizzle
- Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
- In a large heatproof bowl, melt the butter for 30-50secs in the microwave and beat in the sugars until smooth and thickened.
- Thoroughly beat in the egg and vanilla extract.
- Sieve in the flour and cornflour, stirring until just combined.
- Stir in the chopped Caramilk chocolate.
- Pour the blondie mix into a greased and lined 8-inch square pan, smoothing the top gently.
- Bake for 20-25mins until the top is lightly golden and there is only a slight wobble in the middle.
- Allow blondies to cool on the side for 5mins before topping them with the whole pieces of Caramilk spaced out evenly (I do 4 by 4 for 16 pieces total) and allow to cool fully in the tin before removing.
- If using, melt the remaining Caramilk for the drizzle slowly in a microwave (15secs at a time then stir) or using a double-boiler.
- Drizzle the melted Caramilk over your cooled blondies. You can use a piping bag with a small round nozzle, a sandwich bag with the corner cut off or just a teaspoon.
- Allow the chocolate to set for 5-10mins at room temperature, then cut and enjoy!
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.