If you have a sweet tooth you are going to love my gluten and dairy free Millionaire Blondies combining a rich chewy white chocolate blondie base with a caramel centre and a white chocolate topping. If you make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently asked questions
Which dairy free butter do you usefor the blondie base?
White dairy free white chocolate do you use for the topping?
Any dairy free white chocolate will work but I prefer to use the Sainsbury’s Free From White Chocolate or the Moo Free White Chocolate.
How long do they take to set?
They will take a minimum of 3 hours to set in the fridge however are often best left overnight before cutting into them. It’s also helpful to remove them from the fridge 15 minutes before cutting them into squares to stop the chocolate from cracking when you cut them.
How long do they last?
They will last for around 4 days in an airtight container.
How do I know if the caramel is ready?
The caramel will take around 15 minutes and will still be slightly runny. You can test it is ready by dropping a small amount into a bowl of cold water, if it forms a soft caramel ball when pushed together this means it is ready.
Preheat your oven to 180°C and grease and line a 20cm square springform baking tray.
Add your melted dairy free butter, light brown sugar and granulated sugar to a large mixing bowl and whisk until fully combined.
Add the eggs and vanilla extract and whisk again until combined.
Add the flour, cornflour, xanthan gum and salt and beat again.
Fold in the dairy free white chocolate chips and then transfer the mixture to your baking tin.
Bake in the oven for around 35-40 minutes (this depends on your oven, but you want there to still be a slight wobble in the middle – you may need to bake them for slightly more or slightly less than the recipe states).
Leave to cool in the tin and then place in the fridge while you make the caramel.
For the caramel
Add your caster sugar, golden syrup, vanilla extract and soy cream to a saucepan and place over a low heat. Stir until fully combined.
Stir in the butter and bring to a simmer on a medium heat.
Simmer for around 15 minutes, continuing to stir constantly so it doesn't stick or burn. The caramel will start to thicken up but will still be slightly runny. You wil be able to tell it's ready by dropping a small amount into a bowl of cold water, it should form a soft caramel ball when pressed together.
Pour the caramel on top of the blondie and place in the fridge to set for atleast an hour before adding the chocolate.
For the topping
Melt the chocolate in a saucepan and then pour on top of the carmel. Place back in the fridge for another couple of hours or overnight until fully set. Cut and enjoy! (I find it best to remove from the fridge 15 minutes prior to cutting so the chocolate doesn't crack when you cut).
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice