Dense, chewy and ultra-rich, blondies are the perfect decadent treat. These Macadamia Caramel Blondies are out of this world and totally swoon-worthy.
Bars, in general, are a wonderful treat for fetes, bake sales and picnics because once they cool in the tin, you just cut them up into individual servings. No waste, no fuss. They’re easily portable and hold up perfectly in Summer or Winter without the need for refrigeration.
These blondies turn out a bit chewy with streaks of caramel running through it like little delicious gold streaks. The crunch of the macadamias amongst all that soft chewiness makes them all the more satisfying to bite into.
What are blondies?
Blondies are basically brownies without cocoa. Blondies are normally dense and chewy and are made the same way as brownies though their flavour tends to lean more towards caramel as opposed to a cocoa flavour.
How to make Blondies
The great thing about blondies is they are so easy to make.
For this blondie recipe, start by making the super simple caramel sauce. Just some store bought soft caramels (I use Werther’s chewy caramels) and some cream in a saucepan (photo 1), then heat them together over low, stirring until it becomes a smooth caramel sauce (photo 2).
For the blondie batter, just mix together flour and sugar (photo 3), then add some melted butter (photo 4).
Next, add eggs (photo 5) followed by macadamias and caramel sauce (photo 6).
Pour the batter into a prepared 8 inch square baking tin (photo 7), then sprinkle the top with more macadamias and drizzle over the remaining caramel sauce (photo 8). The blondies bake for around 30 minutes.
Blondies are great for making substitutions as the batter can be used with so many different flavours.
- Nuts: try any nuts you prefer. Maybe cashews, pecans, peanuts, walnuts, almonds – any would work.
- Caramel: If you don’t feel like making caramel, swirl through some peanut butter.
- Other addins: Swap the nuts out altogether and use chocolate chips or dried fruit instead.
Can you freeze blondies
Yes, most varieties of blondies, including these ones can be frozen very successfully. Make sure they’re in an airtight container and eat them up within 3 months.
There are so many opportunities where these Macadamia Caramel Blondies would shine. Picnics, fetes, kids parties, when unexpected guests arrive – even for a decadent dessert. These can be on the table warm with a nice scoop of vanilla ice cream in under an hour.
Other recipes you might like
- Cranberry White Chocolate Blondies
- White Chocolate Malted Milk Blondies
- Cookies & Cream Blondies
- White Chocolate Macadamia Cookies
- Raspberry Chocolate Chip Blondies
- Caramel Mud Cake
Macadamia Caramel Blondies
- 22 store-bought chewy caramels
- 1 1/2 tablespoons heavy cream (notes)
- 1 cup (130g / 4.6oz) plain (all-purp) flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (100g / 3.5oz) granulated sugar
- 1/2 cup (100g / 3.5oz) light brown sugar, packed
- 113 g (1/2 cup / 1 stick) unsalted butter, melted
- 2 large eggs
- 1 cup macadamias, halved
- Stir the caramels and cream in a small saucepan over low heat until melted and smooth.
- Preheat your oven to 180C / 350F / 160C fan forced. Line an 8x8 inch square baking tin with baking paper
- Combine the flour, baking powder, salt and both sugars in a bowl and mix well until there are no lumps left.
- Add the melted butter and mix a little to just combine. Lightly beat the eggs then add them to the batter and stir until fully combined and smooth.
- Finally add most of the macadamias (reserve a small handful) and most of the caramel (reserve 3 tablespoons) and mix until just combined.
- Spread the batter into the tin as evenly and level as possible. Scatter the macadamias over the top and 2 tablespoons of caramel (leaving just a little to drizzle over the finished macadamias). Reheat the caramel if it isn’t runny enough.
- Bake for 30 minutes until the top is dry and golden. It should be soft to touch but no wobble left when you shake it.
- Cool in the tin for at least 45 minutes before removing and cutting into 16 pieces. Drizzle the remaining
- I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- I use Wether's chewy caramels
TOOLS USED IN THIS RECIPE
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