Mary Berry Blondies Recipe

I remember the first time I made blondies — not these ones, mind you, just a basic traybake from a torn magazine page, probably stuck in an old school binder. It was a rainy Sunday, and I wanted something sweet without the hassle of a full cake. I used far too much flour, they came out like sweet bricks, and I ate every last one anyway.

But these blondies — Mary Berry’s version — are a whole other story. They’re golden, gooey, and ridiculously simple. You don’t need a mixer. You don’t need to plan ahead. They come together in one bowl, in under an hour, and they hit that sweet spot between cookie and brownie, but without trying to be either.

If you like brown sugar, butter, and chocolate (and who doesn’t?), this’ll become one of those recipes you just know by heart.

Ingredients List

• 170g unsalted butter (1½ sticks) — melted for ease and that rich, toffee flavour.
• 300g light brown sugar (1½ cups) — the real backbone here; deep, caramelly sweetness.
• 1 large egg + 1 egg yolk — the yolk adds chewiness, trust me.
• 2 tsp vanilla extract — don’t skimp.
• ½ tsp fine sea salt
• ¼ tsp baking powder
• 191g all-purpose flour (1½ cups) — measure it properly, or things get cakey.
• 281g mix-ins (1¾ cups), divided — I usually do half chocolate chips, half pecans. You do you.
• Flaky sea salt, for sprinkling — optional but makes it feel a bit fancy.

How to Make Mary Berry Blondies

1. Preheat your oven to 180°C (350°F). Line an 8×8 metal pan with parchment or foil and butter the edges. Do this first so you’re not scrambling with greasy fingers later.
2. Melt the butter in a large mixing bowl in the microwave. 30 seconds, stir, repeat. It should be fully liquid but not sizzling.
3. Add the brown sugar while the butter’s still warm and whisk until it’s thick and shiny, like a butterscotch syrup. Let it sit for a minute so it cools slightly.
4. Crack in the egg, yolk, and vanilla. Whisk again. It should look glossy and smooth — almost like caramel pudding.
5. Stir in salt, baking powder, and flour using a rubber spatula. Fold gently. Don’t overmix. You’re not building gluten here — you’re building joy.
6. Add 1½ cups of your chosen mix-ins and fold through. Keep the rest for the top. I always end up eating a few chips out of the bowl. Occupational hazard.
7. Scrape the batter into your pan. Smooth it down. Scatter the last handful of chocolate or nuts across the top.
8. Bake for 25–30 minutes, depending on your texture preference:
   • Slightly jiggly in the centre = chewy and gooey.
   • Golden and set = firmer, but still moist.
9. Cool completely in the tin. Seriously — don’t rush. Warm blondies will crumble. Cold ones cut like a dream.
10. Sprinkle with flaky salt just before serving, if you like that salty-sweet contrast. (You should.)

Common Mistakes

Why are my blondies cakey?
Probably too much flour or overmixing. I did this for years thinking that was just how blondies were. Nope.

Why are the edges cooked but the centre raw?
Your oven might be running hot or your pan’s too small. Use a metal tin — it conducts heat more evenly than glass.

Can I skip the egg yolk?
You can, but you’ll lose some of that chewy texture. The yolk’s not just filler — it’s a hero in disguise.

Why did mine puff up and deflate?
Overmixed batter or overbaked. Blondies aren’t meant to rise like a sponge. Just fold and bake gently.

Storage & Reheating Tips

• Room Temp: Store in a tin or sealed container for 3–4 days. They’ll get denser and chewier as they sit.
• Fridge: Keeps them firmer — they almost taste like cookie fudge when cold. Up to a week.
• Freezer: Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight.

To Reheat:

• Microwave: 15–20 seconds — soft and melty.
• Oven: 180°C for 8–10 mins to restore crisp edges.
• Air fryer: Great for reviving that golden top, 160°C for 3–4 minutes.

What to Serve With Mary Berry Blondies

• Vanilla ice cream — an obvious choice, but never the wrong one.
• A strong coffee or espresso — balances the sweetness perfectly.
• Salted caramel drizzle — if you’re going all in, go all in.

FAQ Section

Can I make this gluten-free?
Yes, just use a 1:1 gluten-free flour blend. I’ve tried it — texture’s still lovely.

Do I have to use chocolate chips?
Not at all. Try chopped white chocolate, walnuts, dried cherries… whatever you fancy.

Can I double the recipe?
Yes, bake in a 9×13-inch tin and add 5–10 minutes to the bake time.

Should they be gooey in the middle?
They can be. It’s personal preference — less bake time = gooier blondies.

Try More Recipes:

• Mary Berry Strawberry Muffins
• Mary Berry Apricot Cake
• Mary Berry Blueberry Muffin Recipe