Delicious Blondies Recipe by Mary Berry

Q: 1. Can I make these blondies gluten-free?

Yes! You can substitute the plain flour with a gluten-free all-purpose flour blend . Make sure it’s one designed for baking for the best results.

Q: 2. How should I store the blondies?

Store the blondies in an airtight container at room temperature for up to 4 days . If you want to keep them longer, you can freeze them for up to 3 months . Just make sure they are wrapped tightly in plastic wrap and stored in an airtight container or freezer bag.

Q: 3. Can I double this recipe?

Absolutely! Simply double the quantities and use a larger baking tin . You may need to adjust the baking time slightly, so check for doneness with a skewer.

Delicious Blondies Recipe by Mary Berry: A Step-by-Step Guide

Here’s the recipe card formatted as a table:

Ingredients	Quantity
White chocolate (chopped)	200g (7 oz)
Unsalted butter	150g (5 oz)
Light brown sugar	150g (5 oz)
Large eggs	2
Vanilla extract	1 tsp
Plain flour	200g (7 oz)
Baking powder	1/2 tsp
Salt	Pinch
White chocolate chips (optional)	100g (3.5 oz)
Nuts (e.g., pecans, macadamias) (optional)	100g (3.5 oz)

Have fun preparing these tasty blondies!

Blondies are a delightful, chewy, and gooey treat that resemble brownies but with a sweet, caramel-like flavor. They’re perfect for those who love a rich, buttery dessert. Inspired by Mary Berry’s classic baking style, this recipe is straightforward and easy to follow, ensuring you get perfect blondies every time. Let’s dive into this delicious recipe!

Table of Contents

Ingredients

To make about 16 blondies, you will need the following ingredients:

200g (7 oz) white chocolate, chopped
150g (5 oz) unsalted butter
150g (5 oz) light brown sugar
2 large eggs
1 tsp vanilla extract
200g (7 oz) plain flour
1/2 tsp baking powder
Pinch of salt
100g (3.5 oz) white chocolate chips (optional)
100g (3.5 oz) nuts (e.g., pecans or macadamias), roughly chopped (optional)

Instructions

Step 1: Prepare Your Baking Tin and Oven

Preheat your oven to 180°C (160°C fan)/350°F/Gas Mark 4.
Line a 20cm (8-inch) square baking tin with parchment paper, ensuring that it hangs over the edges for easy removal later.

Step 2: Melt the Chocolate and Butter

In a heatproof bowl, combine the chopped white chocolate and butter.
Melt them over a bain-marie (a heatproof bowl over a pan of simmering water). Stir until smooth.
Alternatively, you can microwave the mixture in 30-second intervals, stirring after each until it’s fully melted and smooth.

Step 3: Add the Sugar and Eggs

Remove the melted chocolate mixture from the heat and allow it to cool slightly.
Stir in the light brown sugar until fully combined.
Add the eggs, one at a time, mixing well after each addition.
Add the vanilla extract and mix until smooth and glossy.

Step 4: Fold in the Dry Ingredients

Sift together the flour, baking powder, and salt in a separate bowl.
Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon.
Be gentle to keep the batter light and prevent over-mixing.

Step 5: Add Extra Goodies

If desired, fold in white chocolate chips and nuts for added texture and flavor.
These are optional, but they add a lovely crunch and extra bursts of sweetness.

Step 6: Bake the Blondies

Pour the batter into the prepared baking tin, spreading it out evenly.
Bake for 25-30 minutes, or until the top is lightly golden and a skewer inserted into the center comes out mostly clean (a few moist crumbs are okay).
Keep an eye on them in the last few minutes—overbaking will lead to dry blondies, so you want to maintain that soft, chewy texture.

Step 7: Cool and Slice

Once baked, allow the blondies to cool in the tin for 10-15 minutes.
Use the parchment overhang to lift the blondies out of the tin, and transfer them to a wire rack to cool completely.
Once cooled, cut into squares and enjoy!

Tips for Perfect Blondies

Use Good Quality White Chocolate: Since white chocolate is a key flavor, opt for a high-quality brand. It makes a big difference in taste.
Don’t Overbake: Blondies are meant to be soft and chewy, so keep an eye on them and remove them when the top is just set.
Experiment with Add-Ins: While white chocolate chips and nuts are suggested, feel free to experiment with other add-ins like dried fruits, dark chocolate chunks, or even a swirl of caramel.

Why You’ll Love This Recipe

These blondies are rich, buttery, and incredibly easy to make. The white chocolate gives them a unique flavor profile, and the gooey texture is simply irresistible. Whether you’re serving them at a gathering, gifting them to friends, or just enjoying a quiet afternoon treat, this recipe is sure to be a hit.

Conclusion

Mary Berry’s classic approach to baking always emphasizes simplicity and delicious results, and these blondies are no exception. With easy steps and basic ingredients, you can whip up a batch of these scrumptious treats in no time. Happy baking!

Feel free to share your baking experience in the comments below, and let me know if you added any of your own twists to this recipe!

1. Can I make these blondies gluten-free?

Yes! You can substitute the plain flour with a gluten-free all-purpose flour blend. Make sure it’s one designed for baking for the best results.

2. How should I store the blondies?

Store the blondies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure they are wrapped tightly in plastic wrap and stored in an airtight container or freezer bag.

3. Can I double this recipe?

Absolutely! Simply double the quantities and use a larger baking tin. You may need to adjust the baking time slightly, so check for doneness with a skewer.