Blonde Brownies Recipe
This easy blonde brownies recipe came about when I fancied a spot of baking. My daughter was out for the whole day – and though she says she loves baking, she’s easily distracted, shall we say. Getting in the way more than actually helping to perfect the classic blondie recipe – or indeed anything else.
Though that’s fun, it was good to have some me time to experiment a little. I also wanted to make a sweet treat she’d love as a surprise for her return. Perhaps this chocolate blondie recipe was also subliminally inspired by the fact that she was on a day trip with the Brownies…
Anyway. While I’ve made chocolate brownies before, I hadn’t yet attempted a blondie recipe. To be honest I thought it might be sickly sweet, but that’s not the case at all. The golden brownies’ chewy crust is divine, for a start.
I also added milk chocolate as well as white, which gives more of a cocoa flavour, but use all white if you like in the blondie brownie mix. You can also make these blonde brownies with chocolate chips instead if you want – it saves chopping the chocolate (but I personally prefer the chunks).
Brownies and blondies will be a regular in our house from now on. In fact I might even try a marbled version to make brown and blonde brownies one day… watch this space. For now, here’s my take on all the different blondie recipes out there. The best blonde brownies for me – not least because there’s no saucepan involved!
Makes 12 – 16 white chocolate blondie brownies
Blonde brownies recipe ingredients
- Butter, 180g
- White sugar, 100g (granulated or caster)
- Light brown soft sugar, 200g
- Eggs, 3
- Vanilla extract, 1 tsp
- Plain flour, 200g
- Baking powder, 1 tsp
- Salt, a pinch
- White chocolate, 100g
- Milk chocolate, 100g
Equipment
- Kitchen scales
- Large mixing bowl
- Whisk
- Baking dish (square or rectangular)
- Baking paper
- Silicone spatula
How to make the best ever blondie recipe
- First, grease and line the baking dish (I use a ceramic lasagne dish, as pictured), and chop the milk and white chocolate into chunks.
- In a large mixing bowl, melt the butter. I do this in the microwave – carefully and in stages, stirring well in-between.
- Add the white and soft brown sugar to the melted butter, then whisk well to combine.
- Add the eggs and vanilla extract to the bowl and whisk again until mixed.
- Fold in the dry ingredients carefully, then once mixed fold in the chocolate chunks (or chips).
- Smooth the top so it’s fairly level, then bake at 160 degrees fan (or equivalent) for about 30 to 35 minutes.
Serve these chewy blonde brownies just as they are, or with chocolate, pistachio or vanilla ice cream as a dessert.
Related recipes:
- Classic brownies
- Old school sprinkle traybake
- Chocolate old school traybake
- Butterfly fairy cakes
- Chocolate fudge cake
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