The best blondie recipes to make at home
In the mood for blondies? Bake a batch of these white chocolate-spiked treats (similar to brownies, but without the cocoa), customising them with everything from rhubarb to rosewater.
If you like brownies, you’ll love blondies. Made with white chocolate in place of dark, blondies are distinctively fudgy and almost marshmallowy in texture. With such a simple base batter (sugar, butter, eggs, white chocolate and flour), they’re easy to personalise. Add rosewater and pistachios, stir through dark chocolate and pears or sandwich a layer of frangipane in the middle to really impress.
Check out our best brownie recipes, or try more ways with white chocolate.
1. Pistachio, rose & white chocolate blondies
These pistachio, rose and white chocolate blondies don’t get five-star reviews for nothing. Shelled pistachios, a little rosewater and dried rose petals on top (if you have them to hand) add a subtle Middle Eastern flavour to this fudgy traybake.
2. Rhubarb & custard blondies
Inspired by the old-fashioned sweets, our rhubarb & custard blondies are as nostalgic as they are delicious. Custard powder and white chocolate chips are all you need to flavour the blondie batter, while swirls of jammy cooked rhubarb (you can used tinned if fresh isn’t in season) and ready-made custard adds colour and sweet sharpness.
3. Caramel pear blondies
These decadent caramel pear blondies have winter treat written all over them. Browning the butter first adds a biscuity flavour to this recipe, which also come studded with dried pears, dark chocolate and caramel. Dark brown muscovado sugar make these as gooey, chewy and moreish as possible.
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4. Apricot & pistachio frangipane blondies
Impress with these top-rated apricot & pistachio frangipane blondies. A quick homemade frangipane – just sugar, butter, egg and pistachio crumbs – sandwiched in the middle of these chunky treats adds a delicious and unexpected nutty sweetness.
5. Easter blondies
Best enjoyed at Easter (though delicious whatever the season), these Easter blondies are an ode to Maltesers. There’s both malted milk powder and whole Maltesers in the batter, plus Malteser chocolate bunnies on top. Finish with a generous drizzle of white chocolate and refrigerate until firm – so see if you can resist eating them straight away!
6. Matcha & white chocolate blondies
Experiment with a batch of matcha & white chocolate blondies this weekend. Green tea powder, with its ever-so-slightly bitter flavour, adds a whole new dimension to blondies, balancing the sweet white chocolate chunks perfectly. Bake until gooey for best results.
7. White chocolate blondies
The original recipe, white chocolate blondies are a great place to start if you’ve never baked blondies before. Soft light brown sugar makes for a dense and fudgy texture, and there’s vanilla extract for flavour.
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