These condensed milk blondies are a rich and indulgent treat with a soft, gooey texture and a sweet caramel flavor, perfect for any occasion.

1 can (14 oz) sweetened condensed milk

1/2 cup unsalted butter, melted

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup brown sugar, packed

1/2 cup white chocolate chips (optional)

1/4 cup chopped walnuts or pecans (optional)

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Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper.
In a medium-sized bowl, combine the sweetened condensed milk, melted butter, and vanilla extract. Stir until well combined.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
If desired, fold in the white chocolate chips and chopped walnuts or pecans.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the blondies cool in the pan before cutting into squares and serving.

For a chewier texture, add a little extra butter or condensed milk.

Can be stored at room temperature for up to 3-4 days in an airtight container, or refrigerated for up to a week.

These blondies can be frozen for up to 3 months. Let them sit at room temperature to thaw.