Blondies

Janine Ogden
Apr 12
2 min read

Updated: May 24

The ideal master Blondie recipe - for me, Blondies should be made with melted white chocolate in the mixture - just as a Brownie has melted dark chocolate.

These plain ones are good enough to be served unadorned with a coffee, but you can add any type of mix-ins you prefer - nuts, fresh or freeze-dried fruit, a swirl of jam, chocolate chips. If you want to top them with chopped chocolate bars, put these on as soon as the blondies come out of the oven - then they'll melt a little on the bottom and stick themselves down.

This recipe gives a fudgy texture. If you prefer them more cakey, add an extra quarter teaspoon of baking powder and leave them in the oven a little bit longer.

Blondies

Makes one 30 x 18cm tray - recommended 16 servings

Ingredients:

125 g butter. Baking block also works, but nothing out of a tub, or they won't have the fudgy texture.
200g white chocolate
250g plain flour
1/4 tsp baking powder
4 large eggs
385g sugar. Caster or golden caster work well, light brown soft sugar gives a fudgier texture.
1 tsp vanilla paste

Method:

Line the baking tray with parchment. No need to do this if you're using a foil tray.
Melt together the butter and chocolate over a very low heat. Leave to cool for at least 20 minutes, but keep stirring as it cools so it doesn't set firm at the edges.
Preheat the oven to 130C if you have a fan oven, otherwise 150C/F or gas mark 2.
In a large bowl, whisk together the eggs and sugar with the vanilla extract, until very light and frothy.
Sift together the flour and baking powder until well mixed.
Fold together both 'wet' bowls, then gently fold in the dry ingredients.
Bake for 50 minutes. Put a sharp knife into the middle - it shouldn't look liquid inside, but should be starting to solidify. They will continue to cook under their own heat when you take them out of the oven.
Leave to cool completely, then chill overnight in the fridge before slicing.