Mary Berry’s Blondies are made with unsalted butter, soft light brown sugar, golden or white caster sugar, vanilla extract, sea salt flakes, free-range eggs, plain flour, baking powder, and white chocolate. This delicious Blondies recipe creates a tasty dessert that takes about 50 minutes to prepare and can serve up to 16 people.
Mary Berry Blondies Ingredients
- 175g/6oz unsalted butter (plus extra for greasing)
- 250g/9oz soft light brown sugar or light muscovado sugar
- 75g/2¾oz golden or white caster sugar
- 1 tbsp vanilla extract
- ½ tsp sea salt flakes
- 2 free-range eggs
- 225g/8oz plain flour (or all-purpose flour)
- ½ tsp baking powder
- 125g/4½oz white chocolate, chopped into rough chunks
How To Make Mary Berry Blondies
- Preheat oven: Preheat to 180°C/160°C Fan/Gas 4 (350°F). Lightly grease and line a 22x22cm/8½x8½in square baking tin with baking paper.
- Melt ingredients: Melt the butter, sugars, vanilla, and salt together in a large saucepan. Leave to cool in the pan for 10 minutes.
- Add eggs: Crack in the eggs and beat with a wooden spoon until smooth.
- Mix batter: Stir in the flour and baking powder until smooth. Fold in the white chocolate.
- Bake: Transfer the mixture to the tin and bake for 30 minutes on the middle shelf. The blondies should feel firm, and a skewer poked into the middle should come out clean.
- Cool and cut: Leave to cool in the tin, then cut into squares.
Recipe Tips
- Cool the butter mixture: Allow the melted butter and sugar mixture to cool slightly before adding the eggs to prevent them from cooking prematurely.
- Use room temperature eggs: Ensure your eggs are at room temperature for a smoother batter and better mixing.
- Measure flour accurately: Use a kitchen scale for precise measurements or spoon the flour into the measuring cup and level it off to avoid adding too much flour, which can make the blondies dense.
- Don’t overmix the batter: Mix just until the flour is combined to avoid tough blondies. Overmixing can lead to a chewy texture.
- Check for doneness: Use a skewer to test if the blondies are done; they should be firm to the touch and the skewer should come out clean. Avoid overbaking to keep them moist and chewy.
What To Serve With Blondies?
These tasty Blondies pair well with vanilla ice cream, fresh berries, whipped cream, or a drizzle of caramel sauce. They can also be enjoyed alongside a cup of coffee, hot chocolate, milk, or a glass of cold milk for a delicious dessert.
How To Store Leftovers Blondies?
- Refrigerate: Let the leftover blondies cool to room temperature. Store them in an airtight container in the fridge for up to 4–5 days.
- Freeze: Allow the blondies to cool completely, then wrap them tightly in plastic wrap or aluminum foil. Freeze for up to 2 months. Thaw at room temperature for about 30 minutes before enjoying.
How To Reheat Leftovers Blondies?
- In The Oven: Preheat your oven to 160°C/140°C Fan/Gas 3 (325°F). Place the blondies on a baking sheet and heat for about 5-10 minutes until warmed through.
- In The Microwave: Place a blondie on a microwave-safe plate and heat on high for 10-15 seconds. Check and heat in additional 5-second intervals if needed.
- In The Air Fryer: Preheat the air fryer to 160°C/320°F. Place the blondies in the basket and heat for 3-5 minutes, checking halfway through to avoid over-browning.
Mary Berry Blondies Nutrition Facts
Serving Size: 1 of 16
- Calories: 280
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 73mg
- Sodium: 50mg
- Potassium: 133mg
- Total Carbohydrate: 31g
- Dietary Fiber: 1g
- Sugars: 23g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Leek And Potato Soup
- Mary Berry Crushed New Potatoes
- Mary berry Lancashire Hotpot
- Mary Berry Lemon And Elderflower Cake
Mary Berry Blondies Recipe
Description
Mary Berry’s Blondies are made with unsalted butter, soft light brown sugar, golden or white caster sugar, vanilla extract, sea salt flakes, free-range eggs, plain flour, baking powder, and white chocolate. This delicious Blondies recipe creates a tasty dessert that takes about 50 minutes to prepare and can serve up to 16 people.
Ingredients
Instructions
- Preheat oven: Preheat to 180°C/160°C Fan/Gas 4 (350°F). Lightly grease and line a 22x22cm/8½x8½in square baking tin with baking paper.
- Melt ingredients: Melt the butter, sugars, vanilla, and salt together in a large saucepan. Leave to cool in the pan for 10 minutes.
- Add eggs: Crack in the eggs and beat with a wooden spoon until smooth.
- Mix batter: Stir in the flour and baking powder until smooth. Fold in the white chocolate.
- Bake: Transfer the mixture to the tin and bake for 30 minutes on the middle shelf. The blondies should feel firm, and a skewer poked into the middle should come out clean.
- Cool and cut: Leave to cool in the tin, then cut into squares.
Notes
- Cool the butter mixture: Allow the melted butter and sugar mixture to cool slightly before adding the eggs to prevent them from cooking prematurely.
- Use room temperature eggs: Ensure your eggs are at room temperature for a smoother batter and better mixing.
- Measure flour accurately: Use a kitchen scale for precise measurements or spoon the flour into the measuring cup and level it off to avoid adding too much flour, which can make the blondies dense.
- Don’t overmix the batter: Mix just until the flour is combined to avoid tough blondies. Overmixing can lead to a chewy texture.
- Check for doneness: Use a skewer to test if the blondies are done; they should be firm to the touch and the skewer should come out clean. Avoid overbaking to keep them moist and chewy.
Mary Berry Blondies Recipe