Blondies are without a doubt my new favourite thing. God knows I love a good traybake, so when I heard of these mystical bars from the land of America that are described as brownies but without the cocoa powder, I was seriously intrigued. Since trying out my first recipe from Cookies and Cups many moons ago, they’ve been requested pretty regularly to take into work and share around. The only problem with that version is that the recipe contains SO much sugar and butter that it always caramelised and ends up sticking to all sorts of things (stray bits of aluminium foil, greaseproof paper etc) and always manages to become a strange shape with a huge dip in the middle. Now THIS recipe is more tried and tested. It isn’t as overly sticky and dense, instead having more of a light cake texture but still gloriously crunchy and chewy on the outside. The layer of cinnamon sugar running through gives a lovely flavour, and copious amounts of white chocolate chips ALWAYS goes down a treat.
- 170g butter
- 150g caster sugar
- 150g light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 290g plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 180g white chocolate chips
- 2 tsp cinnamon
- 70g caster sugar
Preheat the oven to 180°C and line a 9×9 inch baking pan with greaseproof paper, leaving enough hanging over the sides to easily pull the blondies out later. Beat the butter in a large bowl for a minute or so until it is creamy, then add both the sugars and cream together for a good few minutes until light and fluffy. Beat in the eggs and vanilla, then add all the dry ingredients (flour, baking powder and salt) and mix carefully until just combined. Fold in the chocolate chips.
Pour half the batter into your prepared pan, and use a wooden spoon to even out the surface.
Now combine the cinnamon and sugar in a small bowl. (Any small bowl will obviously do, but I especially love using this patterned set which was given to me for my 21st birthday by my lovely friend. They are perfect for housing spices and seasonings which makes me feels uber organised in all my cooking. Thanks Robbo!)
Pour over the rest of the batter by dolloping it on top and merging with a spoon, being careful not to let it mix in too much with the batter below. Sprinkle the top with the rest of the cinnamon sugar.
You can see from all of the photos that I generously/hungrily made a double batch of these blondies, and boy am I glad that I did. They seem to actually get tastier with time, so why not make a ridiculous amount so that you can keep some behind to last you through the week?! It seems like the wisest thing to do here.