Two blondies stacked on top of each other
5 from 4 votes

Macadamia Caramel Blondies

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 16 blondies
Calories: 258kcal
Author: Marie Roffey
Easy to make blondies are just what you need right now. These Macadamia Caramel Blondies combine a simple caramel sauce and macadamias so they’re bursting with flavour
Course: Afternoon Tea, Dessert, Snack, Sweets
Cuisine: Blondies, Various
Keyword: blondies, 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


  1. I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
  2. 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).
  3. I use Wether's chewy caramels 


  • An 8 inch square baking tin is the perfect size
  • I love my silicone spatula when making batters