Millionaire Blondies

These Millionaire Blondies have a soft & chewy buttery blondie base, topped with gooey caramel & a yummy chocolate finish; you might say they’re super rich.

Millionaire Blondies

This millionaire blondies recipe was inspired by the “Twix Cookies” that we featured for the Holiday baking season a few years ago.

I was making some blondies and thinking of perhaps adding a different flavour frosting to top them off. I was browsing some of our older cookie recipes when I saw the Twix cookies. I thought it would be great to make those with blondies as a base.

Caramel for Millionaire Blondies, as it starts to boil.

I wasn’t wrong. The result was very chewy and doubly caramel-y with a perfect chocolate finish. Yum!

Caramel for Millionaire Blondies, finished at proper colour

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Millionaire Blondies

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You might also like to try our Brown Sugar Shortbread Caramel Squares.

Brown Sugar Shortbread Caramel Bars

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Millionaire Blondies

Prep Time

1 hr

Cook Time

30 mins

Total Time

1 hr 30 mins

 

A soft chewy blondie base with soft caramel center and chocolate top. So incredibly delicious you can't have just one.

Course: Cookies

Author: Barry C. Parsons

Ingredients

For the blondie base layer

• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 3/4 cup butter
• 2 cups packed brown sugar
• 2 eggs
• 3 tsp vanilla extract

For the caramel filling

• 1/2 cup melted butter
• 1/3 cup dark corn syrup
• 2 tsp vanilla extract
• 1 10 oz 300 ml can sweetened condensed milk

For the Chocolate topping

• 1 cup chocolate chips
• 2 tbsp butter

Instructions

To make the blondies

1. Preheat the oven to 350 degrees F. Grease a 9x9 baking pan and line with parchment paper.
2. Sift together the flour, baking powder, salt and baking soda. Set aside.
3. Melt the butter in a small saucepan and remove from heat.
4. Add the brown sugar, eggs and vanilla, stirring until the brown sugar has dissolved. Pinch the mixture between your fingers to make sure that you cannot feel any sugar granules.
5. Mix in the dry ingredients. Spread the batter into a greased or parchment lined 9×9 baking pan.
6. Bake for about 30 - 35 minutes at 350 degrees F (325 F for glass bakeware) or until a wooden toothpick inserted into the center comes out clean. Cool completely.

For the caramel filling

1. In a small saucepan combine the melted butter, corn syrup and vanilla extract.
2. Bring to a boil and then add the sweetened condensed milk.
3. Bring back to a slow boil over medium low heat. and cook stirring continuously for another 15-20 minutes until the mixture darkens slightly and thickens. Remove from heat and pour into the prepared and cooled blondie base. Chill for 2 hours or more until thoroughly cooled before adding the chocolate topping.

For the chocolate topping

1. Melt together the chocolate chips and butter in a double boiler.
2. Spread evenly over the cooled caramel and let stand until the chocolate sets before cutting into bars or squares.

Recipe Notes

Blondies sort of naturally rise at the edges like brownies when baked. I like to trim the edges horizontally so that the sides are an even height with the center of the baked blondies. This is not a necessary step but it will improve the appearance of the finished cookie bars.

Total time does not reflect the time needed for the bars to cool. Add at least another couple of hours if serving them on the same day.