A tray of blondies cut into squares

Easy blondies

Name: Easy blondies
Total time: 45 min
Yield: Makes 18 squares
Ingredients: 200g unsalted butter cubed, plus extra for the tin; 250g light brown soft sugar; 100g light brown muscovado sugar; 200g white chocolate chopped into small chunks; 275g plain flour; 3 large eggs; 1 tsp vanilla extract

Adam Bush

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Makes 18 squares

Easy

Total time: 45 mins

A star rating of 5 out of 5.1 ratingRate

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Try our rich, fudgy white chocolate blondies recipe for an afternoon treat. White chocolate is the key to a gooey texture, alongside two types of soft sugar

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Alternatives

Complete the dish

Try our classic blondies recipe, then also check out our chocolate brownies, biscoff blondies, white chocolate fudge cake and more chocolate desserts.

Ingredients

Nutrition

200g unsalted butter

cubed, plus extra for the tin
250g light brown soft sugar
100g light brown muscovado sugar
200g white chocolate

chopped into small chunks
275g plain flour
3 large eggs
1 tsp vanilla extract

Nutrition: per serving

kcal289
fat14g
saturates8g
carbs37g
sugars25g
fibre1g
protein4g
salt0.15g

Method

step 1

Gently heat the butter in a large pan until completely melted. Add both the sugars and half the white chocolate. Stir until melted and fully combined. Tip into a bowl and cool for 5-10 minutes until at room temperature.
step 2

Heat the oven to 190C/fan 170C/gas 5. Butter and line a rectangular 20cm x 30cm brownie tin with baking paper.
step 3

Sift the plain flour and mix in ¼ tsp salt. Add the eggs, one at a time, to the cooled butter and sugar mixture, ensuring each egg is well combined before adding the next. Stir in the vanilla, then fold in the sifted flour. Stir in the remaining white chocolate. Spoon the mixture into the prepared tin and spread until even.
step 4

Bake for 25-30 minutes or until risen and golden. Cool in the tin, then cut into 18 squares.

Try these three twists on a classic blondie:

Raspberry and white chocolate blondies

Cooking the butter until nutty and golden gives these blondies the edge before they’ve even made it to the oven. Scatter in blackberries instead of raspberries as the seasons change.

Healthy blondies

We've put a vegan spin on blondies, using coconut sugar for a caramelised flavour, coconut milk for a creamy texture and blueberries for a fruity zing.

Two plates topped with chunks of blueberry and coconut blondies, with a fork on the side

Bakewell blondies

Take your blondies to the next level with the classic flavour and ingredients of a cherry bakewell

Peanut butter blondies

Buttery, nutty and incredibly moreish, these next-level blondies will be a hit with the whole family

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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