- Dish type
- Chocolate traybakes
Blondies are brownies with a twist !! Using white chocolate and peanut butter creates a really different taste contrast to conventional brownies.... Anyway, enjoy !!!
Surrey, England, UK
11 people made this
- 100g soft butter
- 150g crunchy peanut butter
- 1 teaspoon vanilla extract
- 175g light brown sugar
- 1 egg
- 75g white chocolate
- 125g plain flour
- 1 teaspoon baking powder
MethodPrep:15min ›Cook:25min ›Ready in:40min
- Pre heat oven to 170 C / Gas 3. Butter a 20cm square tin, and line base with baking parchment.
- Beat 100g soft butter and 150g peanut butter until creamy.
- Add 1 teaspoon vanilla extract, 175g light brown sugar and the egg, and beat again till light and creamy.
- Chop up 75g white chocolate, and stir in.
- Sift in 125g plain flour, and add 1 teaspoon baking powder, and stir together.
- Spoon mixture into tin and smooth top. Bake in middle of oven for 25-30 minutes. Leave to cool in tin, and then cut into squares.
Reviews & ratingsAverage global rating:(2)
Reviews in English (4)
Altered ingredient amounts.I increased all the quantities by 25% and baked in a slightly bigger tin - 25cm by 25cm. I also increased the amount of white chocolate by another 20grams or so and made sure the chunks were not too small. Very moreish.-02 Nov 2010
These taste really nice, but the texture isn't the best - very greasy, and they didn't seem to be cooked through in the time stated but the top went almost crisp.-26 Aug 2011
Very tasty! Loved it with following modifications. I didn't want greasy so I upped the flour to 160g and used 2 eggs, cooked at 180C for 40 minutes - keep getting requests for this and will now be a regular favourite.-06 Nov 2013
We Tested 4 Famous Blondie Recipes and Found the Only One You’ll Ever Need
Blondies get no respect. All too often they’re viewed as boring and bland — a subpar second to the vastly superior brownie. But I’m here to raise up this unsung bar cookie hero! When done right (rich and buttery flavor, chewy texture, salty-sweet mix-ins), a blondie can be as transcendent as a brownie.
I will admit, however, that baking a batch of wow-worthy blondies can be tricky. All too often, they taste like a giant, thick chocolate chip cookie, which is fine, but it’s not the same as the chewy, butterscotchy perfection of a proper blondie. In an effort to find the ultimate, most foolproof recipe (and convince blondie critics to rethink their stance), I pitted four recipes against each other in a sugary showdown.
The blondie recipe I was searching for needed to have a chewy texture, a rich butterscotch flavor, and a good balance of mix-ins that didn’t overpower the bar. After polling Kitchn editors for their favorite recipes and researching the most popular and well-reviewed recipes online, I had my four contenders. And I’m happy to report, at the end of the day, I came away with a clear winner — and it’s the only blondie recipe you’ll ever need.
Blondies (A.K.A.) blonde brownie is a rich, sweet dessert bar. They look a lot like a traditional chocolate brownie. Still, vanilla is substituted for the cocoa commonly used in chocolate brownies and contains brown sugar, giving it the Blondie color.
The Below guide explains how to make the most delicious jaw-dropping blondies with white chocolate and cranberries. Now gather your equipment, and let’s start cooking.
My favorite KitchenAid Stand Mixer 6 Qt. Professional Series when making Blondies. Power-Knead Spiral Dough Hook and 6-wire whisk will help you mix, knead and whip ingredients into culinary masterpieces quickly and easily. And for even more versatility, the power hub fits optional attachments from food grinders to pasta makers and more.
1. Preparing the Blondies Mixture
First, melt the butter gently in a saucepan, then whisk the butter into the sugar middle. By whisking the butter, it will make the mixture lighter and fluffier. This is the point you will see the mixture starts to turn bright yellow.
Add a pinch of salt for the gas. Please give it a perfect mix with the butter. Be slightly warm it will melt the sugar nice and smooth.
2. Add Liquid Ingredients
Now add a teaspoon of vanilla extract, gently beat two whole eggs, then next gentle whisk the eggs in the sugar mixture. You are looking for a nice smooth blond color-looking paste looking. Just like the name of the recipe refers to…Blondies!
3. Add Dry Ingredients
Next, add a teaspoon of baking powder and half a teaspoon of baking soda. This will aerate the mixture to generate gas and add some tartness and make it rise immediately once placed in the oven.
Now add flour, whisk with one hand slowly but only add half the flour first. Get it all mixed up, make sure that mixture is really nice and smooth, check it occasionally to see it has no lumps.
Now add the other half of the flour you’ll start to feel the mixture get nice and firm that’s why it’s important to add the flour in stages. It stops the mixture from getting lumpy.
4. Add Dried Cranberries for Texture
Change over from a whisk to a spoon.
Add dried cranberries this will give the Blondies a really nice chewy sweet center next, add white chocolate, making sure to slice it in little bits of sharp pieces to make the chocolate look like little match-sticks.
Gently fold-in evenly distribution of dried cranberries and White Morsels or Shaved Chocolate. Don’t over mix you don’t want to break up the chocolate.
5. Getting Blondies Ready to Bake
Get the baking tray ready, a greased baking tray with a small butter, line with greaseproof parchment paper to ensure chocolate won’t stick to the bottom of the tray. Be sure to overextending parchment over the sides of the baking tray.
Now place all the mixture into the center of the baking tray with the back of the spatula spread evenly into the corners of the tray make sure to spread the mixture evenly So, it will cook evenly.
Bake Blondie’s at 350 degrees Fahrenheit (ca. 177 °C) for 35 to 40 minutes .. . Let cool to start slicing the mouthwatering Blondies .
6. How to Bake Blondies Without Sticking to Bottom
Lining the 8-inch x 8-inch baking tray with greaseproof parchment paper stops the chocolate in the Blondies from sticking to the bottom …as a reminder, make sure to smooth out the top of the Blondie when you fill 8-inch x 8-inch baking tray so that they cook evenly.
Blondies are one of the easiest recipes to make, require hardly any mixing but always turn out perfect. With their crackly top and gooey centres it&rsquos hard to stop at just one.
Shop this Recipe
- 2 Sticks | 225g | 1 Cup Butter
- 2 Cups | 400g Brown Sugar
- 2 Eggs
- 1 tsp Vanilla Essence
- 2 Cups | 250g Flour
- ½ tsp Salt
- 1 Cup White Chocolate Chips
- Melt the butter in a saucepan or in the microwave. Mix with brown sugar until smooth.
- Crack the eggs into the bowl with the butter and sugar on at a time, mixing well in between each addition until incorporated. Add the vanilla essence and mix until combined.
- Add the flour and salt to the mixing bowl and fold together until just about combined. Pour in the chocolate chips and fold again until well incorporated.
- Pour into a lined square pan and bake in 180C | 350F oven for 30 minutes. Leave to cool completely in the pan before slicing into 16 squares.
The best blondie recipe ever. My kids are obsessed.
Thursday 12th of March 2020
Is the butter salted or unsalted? TIA
Monday 18th of November 2019
Hi . I really want to try this blondie recipe. Do you use plain flour or self raising flour? Thank you, May ❤️
Tuesday 12th of November 2019
Recipes by Carina
Hi, I'm Carina! I'm a professionally trained Chef, Food Photographer, and a lover of creating recipes! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. Here I share everything from classics to new interesting flavours so come join in!
Other sweet add ins for these thick and chewy blondies:
The possibilities are endless on adding in other candy add ins. Here are a few of our favorites:
- Chocolate Chips
- Butterscotch Chips
- Crushed Oreos
- Chopped Snickers Bars
- Chopped Twix Bars
- Chopped Butterfingers
If you love these blondies, be sure to try our cadbury mini egg Blondies. they are soft, chewy, and so delicious! A family favorite recipe.
- 1 1/2 cups whole pecans
- 2 sticks unsalted butter, melted, plus more for brushing
- 2 cups unbleached all-purpose flour, plus more for dusting
- 1 1/2 teaspoons kosher salt
- 2 cups light-brown sugar, plus 2 tablespoons for sprinkling
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 tablespoon dark rum (optional)
Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet toast until fragrant, 6 to 7 minutes. Let cool, then chop.
Brush a 9-by-13-inch baking dish with butter, then dust with flour, tapping out excess. In a medium bowl, whisk together flour and salt. In a large bowl, whisk together butter and 2 cups brown sugar until combined. Add eggs whisk until combined. Add vanilla and rum. Fold in flour mixture with a spatula until just combined (do not overmix). Fold in half of nuts.
Transfer batter to prepared dish smooth top with an offset spatula. Sprinkle top with remaining nuts and 2 tablespoons brown sugar. Bake until golden around edges and a tester inserted in center comes out with very few crumbs, 22 to 24 minutes.
Transfer to a wire rack and let cool completely before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.
Brown Butter Blondies Recipe
The French are old hands at incorporating the nutty, toasted flavor of beurre noisette (i.e. brown butter) into their pastries. It's a simple trick, but one that can totally change the nature of your dessert. By heating butter over low heat, you separate the butter into butterfat and milk solids. The milk solids begin to brown and gives the butter a toffee-like flavor.
I recently brought this technique to an all-American treat: the blondie. It made perfect sense as blondies already have a butterscotch-y, caramel-y flavor thanks to ample amounts of brown sugar and some vanilla. Adding browned butter simply takes that same flavor profile up a notch.
These are great cut into 1-inch squares and served as dessert at a cocktail party or with coffee after a low key dinner. A few bites gives you a ton of flavor, and for those who care, it's on trend with the whole "childhood treats given an adult spin" that's sweeping pastry departments these days. Of course if you want to eat a whole big blondie straight from the pan, you won't get any judgment from me.
1 stick butter or margarine, melted
1 cup brown sugar
1 cup flour
Add Ins (optional)
1 cup nuts
2 tablespoons espresso powder
12. 7-Ingredient Peanut Butter Chickpea Blondies
Introducing the easiest Peanut Butter Blondies you’ll ever make! James Wythe‘s 7-Ingredient Peanut Butter Chickpea Blondies are totally gluten free, vegan and refined sugar free too. If you’ve never tried blondies before and see chickpeas as the main ingredient and think… nah that isn’t for me then trust me and give them a go, you’ll be pleasantly surprised.
Maple Nut Blondies
A change-up from the typical bar cookie, these intensely maple-flavored squares aren't dense and chewy like the typical blondie/brownie, but instead are moist and cake-like. Enjoy them as is, or with a scoop of ice cream.
- 1 1/4 cups (149g) King Arthur Unbleached All-Purpose Flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 6 tablespoons (85g) unsalted butter
- 3/4 cup (159g) brown sugar
- 1/3 cup (92g) maple syrup
- 2 large eggs
- 1/4 teaspoon maple flavor
- 3/4 cup (85g) chopped walnuts
- 1 cup (113g) confectioners' sugar
- 2 tablespoons (39g) maple syrup
- 1 to 2 tablespoons (14g to 28g) milk or cream
Preheat the oven to 350°F. Lightly grease an 8" square pan.
For the blondies: In a medium bowl whisk together the flour, salt, and baking powder and set aside.
In a medium heatproof bowl in the microwave, or a 2-quart saucepan, melt the butter and brown sugar together. Remove from the heat and stir in the syrup.
Let cool to lukewarm, then stir in the eggs, one at a time. Add the maple flavor.
Stir the dry ingredients into the butter mixture until evenly combined. Stir in the nuts.
Transfer the batter to the prepared pan and bake for 25 minutes, until the top is shiny and the edges just begin to pull away from the pan. Remove from the oven and let cool before cutting.
For the glaze: Whisk together all the ingredients, adding more liquid as needed to get a pourable consistency. Drizzle over the cooled bars.
Store at room temperature for 5 days, or freeze for up to 3 months.
Tips from our Bakers
To make individual blondies baked in a cakelette pan, prepare the batter as instructed and scoop it into the lightly greased wells of the pan so that they’re slightly more than three-quarters full. For our Acorn Cakelette Pan, a scant tablespoon cookie scoop is the right amount. Bake the cakelettes for 10 minutes, check on them, and continue baking until their tops are just barely set in our acorn pan, the blondies should bake for 11 to 14 minutes. You’ll get about 34 individual blondies, which are the perfect base for the thin coat of glaze described above.