Serves: Approximately 20 squares of blondie.
Prep time: 10 minutes or less
Cooking time: 30-40 minutes
I’ve tried a bunch of different blondie recipes over the last few years always with mixed results. The flavour is consistently lovely (sugary and butter) but the texture is totally hit or miss.
Tired of the inconsistent results I decided to scour through the recipes of some of my favourite American (home of the blondie) food bloggers to find something that ticked all the boxes. This recipe comes from the most talented Broma bakery. I’ve simply converted it to metric measurements.
Each and every time this recipe delivers a rich and sweet blonde with a light crisp top and a delicious fudgey /almost gooey centre. The option to mix up what chunks you throw in makes this recipe wonderfully adaptable.
You will need:
225g unsalted butter (melted and cooled)
400g brown sugar I used demerara as soft brown and muscavado are still in short supply, the result is still great
2 eggs and 1 egg yolk
1 tbsp vanilla extract or the seeds of 1 vanilla pod
240g plain flour
1/2 tsp baking powder
1/2 tsp salt
175g choc chips or anything else you want to flavour the blondie with
Preheat your oven to 180°C and grease and line a 9″ x 9″ tin.
Pour the melted butter into a large mixing bowl and then beat in the sugar.
Add the eggs and vanilla extract and beat until combined.
In a separate bowl mix the flour, salt and baking powder.
Decide on and weigh out any chocolate or flavouring you want to add. I chose a selection of bits from the cupboard.
Stir the flour and chocolate in to the butter gently until just just combined.
If you are adding anything like caramel sauce or peanut butter the best method is to swirl it into the batter once you have the batter in the tin.
The above picture is almost there but there is still some dry flour.
Once fully mixed, spread the batter out evenly into the lined tin.
Bake for 30-40 minutes. It should be golden and crisp around the edges and still under baked with a bit of wobble in the middle when you take it out. It will cook a bit from residual heat when you take it out. This one took 35 minutes.
Now for the tricky part.
Allow it to cool in the tin before turning it out, cutting it up and getting into it.