I have never posted a blondie recipe. How can I have a blog dedicated to desserts and not have a blondie recipe….that’s not right.
So here it is!
These blondies are SO GOOD and also extremely easy to throw together. They’re my new favourite thing to make.
Ingredients for the blondies
The ingredients for these blondies are pretty much your basic ingredients, you might already have all of them.
Here’s what you’re going to need!
- Unsalted butter – I like to use unsalted butter, so that I can control the amount of salt in these.
- Sugar – We’re going to use both brown and granulated sugar. The addition of brown sugar gives these great flavour.
- Vanilla extract
- Plain flour – also known as all-purpose flour.
- Baking powder – I like to add a small amount of this, just to give the blondies a little lift.
- Chocolate – I used a mixture of dark and white chocolate for these, but any chocolate works.
How to get a shiny crinkly top?
You know how blondies, or brownies too, have a shiny crinkly top. I like that. I’ve seen that a lot of people like that too.
For the longest time I could never make blondies that had that shiny crinkly top. They tasted good, so it didn’t bother me that much but I did want to achieve that look.
Here’s what I have learnt….you need to AGGRESSIVELY WHISK.
When you add the sugars to the warm melted butter, aggressively whisk this for 1 minute. Then when you add the eggs, aggressively whisk for 1 minute again.
I don’t know the science behind this, but it works.
I just used a regular degular whisk, you could also use an electric mixer.
Side note, once you get to the point where you add the flour and the chocolate. Don’t aggressively whisk these ingredients in, mix these in gently.
You might be thinking ‘didn’t he say this is his first time posting a blondie recipe, how does he have common questions?’
You’re so right. But these are questions I get asked a lot, so I feel like I will get them for this recipe too.
Do I have to use unsalted butter?
No. Most recipes use unsalted butter but salted butter always works too.
Unsalted butter is nice to use because you can control the amount of salt that is going into the recipe.
When you use salted butter, there is a risk that whatever you’re making could end up a little too salty. But salty and sweet is a great combo, so I feel like it doesn’t matter that much.
If you are using salted butter though, make sure to not add in the 1/2 teaspoon of salt that I added!
Do I have to use brown sugar?
I get asked this a lot, it’s a little complicated.
Yes technically you can replace the brown sugar with white sugar. But I don’t recommend it.
White sugar gives sweetness to brownies and blondies, as well as chewiness. Brown sugar add sweetness, as well as a great flavour and fudgy-ness
So using a mixture of both is the best way to go. I don’t recommend replacing the brown sugar.
Baking the blondie
You want to bake this at 180c/350f, for around 40-45 minutes.
In order for these to be fudgy, the time you bake them for is important.
Just like a brownie, if you over bake them, they will be dry. If you underbake them, they will be raw.
The best way to test is by inserting a toothpick into the centre. The toothpick will come out with moist crumbs on it. If it comes out completely dry, it has been over baked, if it comes out wet, the blondie needs a few more minutes.
This isn’t one of those dessert where you can’t open the oven door during the baking of them. So after about 30 minutes, it’s ok to open the door and check on them every 5-10 minutes.
Leaving the blondie to cool
PLEASE leave the blondie in your fridge for about an hour before cutting it.
When you are baking, patience is very much needed.
Brownies and blondies don’t come out of the oven fully set. So they need to be left for a bit.
Leaving them for just an hour will give you much better slices and they will taste better too!
Here are some other recipes that you might like too!
Easy Fudgy Blondies
160g unsalted butter
200g brown sugar
100g granulated sugar
2 teaspoons vanilla extract
240g plain flour
1/2 teaspoon salt
1/4 teaspoon baking powder
150g chocolate, chopped (I used a mixture of white and dark chocolate)
- Start by pre-heating your oven to 180c/350f. At this point also grease and line an 8 inch cake tin with some baking paper.
- Melt your butter, then pour this into a large bowl along with both sugars and the vanilla. Aggressively whisk this for about 1 minute.
- Now add in the eggs and aggressively whisk for another minute. You will notice the mixture will lighten in colour slightly.
- In a separate bowl, mix together the flour, salt and baking powder. Add this into the other mixture and gently mix, just until all the flour is incorporated.
- Now fold in the chocolate.
- Pour this into your cake tin and bake for around 40-45 minutes. It is done when a toothpick inserted into the centre comes out with a few moist crumbs on it.
- Leave this to cool for about 10 minutes, then leave in the fridge for at least 1 hour.
- Once it has chilled, take it out of the tin, cut into it and enjoy!