Description
Rich, buttery blondies packed with chunks of creamy Dairy Milk chocolate and gooey swirls of caramel. These bars are golden on the edges, fudgy in the center, and anything but boring! Made in one bowl with pantry staples, they’re the perfect sweet treat for sharing—or not. Bake a batch and prepare to fall in love!
Ingredients
1 cup (225g) unsalted butter, melted
1 ½ cups (300g) light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup chopped Cadbury Dairy Milk chocolate (or milk chocolate chips)
1 cup soft caramel candies or caramel sauce
Optional: sea salt flakes for topping
Instructions
Preheat oven to 175°C (350°F). Line a 9×9 inch pan with parchment paper.
In a large bowl, whisk together melted butter and brown sugar until smooth and glossy.
Add eggs and vanilla extract. Beat until fully combined and slightly thickened.
Sift in flour, baking powder, and salt. Fold into the wet mixture just until no dry streaks remain.
Stir in chopped Dairy Milk chocolate.
Spread half the batter into the prepared pan.
Drizzle or dot half the caramel over the batter.
Add the remaining batter on top and smooth it out.
Drizzle the rest of the caramel over the top and swirl gently with a knife or skewer.
Bake for 25–30 minutes, or until golden on top and a toothpick comes out with a few moist crumbs.
Cool completely in the pan. Chill briefly for cleaner cuts, then slice and serve. Sprinkle with sea salt if desired.
Notes
For gooier blondies, bake closer to 25 minutes and allow them to set as they cool.
Use store-bought soft caramel candies, caramel sauce, or dulce de leche—whatever you have on hand.
Chilling the pan in the freezer for 10 minutes before slicing makes for picture-perfect edges.
Feel free to swap in dark, white, or even flavored chocolate chunks to make them your own.
Store at room temperature for up to 4 days, or freeze slices for up to 3 months.