Delicious and so simple to make, try this Best Ever Blondie Recipe next time you are craving something sweet

 

I have been testing blondie recipes on and off for years, never quite satisfied with the outcome to share it with you all. Well finally that changes today! 

 

A blondie is much like a brownie in texture but with the creamy caramel notes of a blondie instead of cocoa. This is not to be confused with a white chocolate blondie which is made using melted white chocolate. 

 

Many recipes I have tried have not cooked up well, they taste good but often gluggy or undercooked no matter what I try, so tinkering around with the ingredients, sugar levels and finding inspiration from online I am finally happy with this one! It tastes amazing.

Do you love the Rose Gold Sieve, Whisk and Measuring Cups I have used in this recipe? You can own some yourself! Be sure to check out my store, pieces lovingly chosen by me to make baking a treat. Have a nosy over at my online store HERE

The ingredients are lovely simple pantry basics too:

See below for what you need, but scroll down to the printable recipe card for the full quantities and method

• Butter

• Brown Sugar

• White Sugar

• Eggs

• Vanilla Essence

• Plain White Flour

• Cornflour 

• Baking Powder

• Salt

• White Chocolate Drops

I have used salted butter today, if you are using unsalted feel free to increase the level of added salt to a teaspoon. 

 

The method is so lovely and simple, no fancy kitchen appliances needed. First melt the butter and add the two sugars to this, if you use all brown sugar you can expect the final outcome to be a little darker and also not set as well. 

Whisk this for at least a minute until it begins to thicken slightly and fully incorporate the melted butter. Then add to this the 2 eggs and an egg yolk. Adding an additional egg yolk helps with the lightness of the final result but without making the blondie too cake like. 

 

I use a simple vanilla essence in my baking. Mix this all together well as for the next steps you are just gently folding. In a separate bowl add together the flour, cornflour, baking powder and salt. Adding cornflour to the flour assists with making the final result lighter and softer. 

 

 

Fold the flour mixture through into the wet ingredients until almost combined then add the white chocolate drops and fold through. Feel free to add lightly toasted walnuts or macadamias to this step if you like the additional texture and flavour. 

 

Spoon this into a prepared oven tin and bake until lightly golden brown. You want the centre when peirced to show no batter, but a few damp crumbs is ok.

You can usually tell if it is still jiggly on the top that it requires more time before using a skewer or knife to test. All ovens are so different so simply pop it back in for 3-5 minutes each time. 

 

Once cooked through, remove from the oven and allow it to completely cool in the tin. If you slice too soon you will end up with slightly mashed pieces, still tasty but best left until cold. 

 

This blondie freezes beautifully also so feel free to pop the whole slice, or any uneaten slices into the freezer for up to 3 months. 

Onto the instructions for what I think is the Best Blondie Recipe

recipe inspired by Sugar Spun Run

I hope you love this recipe as much as we do! Leave a comment below if you try it. 

 

Thank you so much for stopping by to check out my latest recipe and others on my blog. If you are not already be sure to follow me on Facebook or Instagram for more deliciousness, and you can register your email in the subscription box below to receive all my recipes as I publish them.

Happy Baking!

Anna 

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