Go Back
–+ servings
Print Recipe
5 from 1 vote

Millionaire Blondies

Prep Time1 hour
Cook Time35 minutes
Resting Time3 hours
Servings: 18 servings

Ingredients

For the blondies

  • 175 g dairy free butter (melted - See FAQs)
  • 175 g light brown sugar
  • 120 g granulated sugar
  • 2 medium eggs
  • 1 teaspoon vanilla extract
  • 250 g gluten free plain flour
  • 1 tablespoon cornflour
  • 1/4 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 200 g dairy free white chocolate chips (See FAQs)

For the caramel

  • 160 g caster sugar
  • 130 g golden syrup
  • 175 g dairy free soy cream (See FAQS)
  • 1 teaspoon vanilla extract
  • 40 g dairy free butter

For the top

  • 200 g dairy free white chocolate (See FAQs)

Instructions

For the blondies

  • 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).