Chewy, fudgy and atrociously delectable – this blondie recipe is to die for! Yes, they are that good, and once you’ve had them, I think you’ll say the same.
Supposedly originated from the US, blondies or ‘blonde brownies are a dessert bar that has a fudgy, chewy texture similar to brownies. It’s brilliant how someone pulled this off by not using the same ingredients as brownies.
For those who aren’t a big fan of dark chocolate, you have got to try this dessert. It has the perfect blend of butter, vanilla and white chocolate.
Like brownies, this blondie recipe gives you the most fudgy, soft and chewy texture without any complicated procedure. It’s a pretty straightforward recipe that you guys can easily follow.
Why You’ll Love This Recipe?
- Delicious: These blondies are super delectable. I’m not kidding. The combination of white chocolate chips, vanilla essence and castor sugar gives you a sweet surprise in every bite.
- Texture: The texture of the blondies are perfect-they are utterly buttery, soft and fudgy. With each bite, you get to feel the chewy texture.
- Crinkle-top: We all love that crispy thin crinkle top on our brownies. These blondies too have that similar crinkle-top-crispy wafer thin layer followed by soft and chewy inside.
- Simple: There are a variety of blondie recipes, and each has its unique taste and texture. Some even require a bit exaggerated steps, which makes it a bit complicated to make. However, this recipe is relatively easy to make. So you can just grab a bowl and make them in no time.
Important Ingredients Used In The Recipe
- Unsalted Butter: Using unsalted butter helps me balance the salt level in my desserts. You can always add salt as per your taste. Similar to brownies, I have used melted butter in the recipe.
- White chocolate: White chocolate complements the blondie’s overall taste composition. I have used white chocolate chunks for the recipe as they provide a better texture than small chips.
- Eggs: Eggs help blend and emulsify all ingredients in the batter-making process. While baking, it provides necessary aeration and moisture to the blondies.
- Vanilla Essence: Prefer using oil-based essence or pure vanilla extract for the recipe as vanilla is one of the primary flavours in the blondie.
- Baking Powder: I have added baking powder just enough to give these blondies the required rise. More of this will make blondies cakey rather than chewy.
How To Make Blondies
Preparation: Begin by collecting all ingredients required for the recipe. Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). If using a deck oven, then the upper rod must be at 140C and the lower rod at 180C. Line a 15×15 cm square ring with aluminium foil and butter paper.
Mix Butter and Sugar: Start the batter-making process by mixing melted unsalted butter and castor sugar in a large mixing bowl. Mix until sugar dissolves.
Add Egg and Vanilla: Next, add eggs and vanilla essence to the butter-sugar mixture and mix again. Ensure that the eggs combine well.
Add Dry Ingredients: Now add sifted dry ingredients, which are flour, baking powder and salt. Continue mixing till you get a smooth lump free batter.
Add Chocolate: The last step is to add white chocolate chips/chunks into the batter and combine.
Bake: Transfer the batter to the lined square ring and bake it at 180C (OTG mode: lower rod only) for 28-32 minutes. Once you see the top is set and has a slight golden colour, you can remove the pan from the oven.
Cool: Let the blondies cool completely before de-moulding and slicing.
Chef’s Tips For The Recipe
Do not cut the blondie before it has cooled completely. In fact, it would be better to refrigerate it for some time or until it’s set and then slice it. When blondies are cut warm, they tend to crumble more.
You can serve these bars with some drizzled butterscotch sauce and vanilla ice cream.
When baking otg, if you see that the top is getting brown too early, you can cover the top with aluminium foil after halftime. This will prevent the top from getting too brown.
How To Store Blondies
Keep cooled blondie bars in an airtight jar. At room temperature, they can stay fresh for 4-5 days.
Extend their shelf life by keeping them in the refrigerator for 2-3 weeks.
You can also freeze them for up to one month.
More Easy Recipes
Check out some other dessert recipes:
Small Batch Brownies
Frequently Asked Questions
Brownies are made using cocoa powder and dark chocolate, whereas blondies do not have any cocoa mass. Its flavour composition includes white chocolate, vanilla and sometimes caramel-like brown sugar.
You can add nuts like walnuts and even butterscotch balls if you like caramel flavour.
Yes, you can. Adding brown sugar will give it more chewy texture and caramel flavour. You can use a combination of castor and brown sugar in a 50-50 ratio.
The toothpick test we usually do for cakes does not work in the case of brownies and blondies. The centre is generally gooey and fudgy, so even if we insert the toothpick, you’ll end up with some sticky batter. If you continue baking because of that, you will overbake them, and they will have burnt bottom.
For the doneness, you have to look for cooked to and some light browning.
- 83g Unsalted Butter (Melted)
- 93g Castor Sugar
- 46g Whole Eggs
- 123g All-Purpose Flour
- 1/2 Tsp Baking Powder
- 1/4 Tsp Salt
- 2ml Vanilla Essence
- 93g White Chocolate (chopped)
- Preheat the Deck oven to 140C upper rod and 180C lower rod. For OTG, it’s 180C (upper rod + lower rod + fan). Line a 15×15 cm square ring with aluminium foil and set aside.
- Whisk the melted butter, brown sugar, and granulated sugar in a large mixing bowl until well combined. Whisk in the eggs and vanilla essence until thoroughly combined.
- Add the flour, baking powder, and salt and mix until just combined.
- Lastly, fold in the white chocolate chips/chunks.
- Scoop the batter into the prepared ring and spread it around into one even layer.
- Bake at 180C (OTG mode: lower rod only) for 28-32 minutes or until the top is set and lightly browned.
- Remove from the oven and transfer the pan to a wire rack to cool completely before slicing into bars.
- Prep Time: 15 minutes
- Cook Time: 28 to 32 minutes