Soft & Chewy Blondies: A Sweet, Simple Bake

Blondies are one of those bakes that feel a little bit special, but are so easy to make. Think of them as the lighter, caramel-like cousin of brownies, soft in the centre, slightly chewy on the edges and full of chocolate in every bite.

This recipe is rich, buttery, and perfectly balanced with brown sugar and vanilla. It is the kind of bake that disappears quickly once sliced.

I used mini easter eggs to decorate my blondies as it was Easter time

Why this recipe works

The melted butter and brown sugar give blondies their signature soft and chewy texture, along with that lovely caramel flavour.

Using a whole egg plus an extra yolk makes them extra rich and fudgy, while the baking time lets you choose your perfect texture: whether you prefer them soft and gooey or more firm and sliceable.

Ingredients:

• 170g butter, melted and slightly cooled

• 200g light brown sugar

• 1 large egg

• 1 egg yolk

• 1½ tsp vanilla extract

• 220g plain flour

• 1/2 tsp baking powder

• 180g milk chocolate, chopped

• Optional: 80g white chocolate, chopped

  
  

Instructions:

1. Preheat your oven to 170°C (fan) and line a baking tin.

2. In a mixing bowl, beat together the melted butter and brown sugar until the mixture becomes thick and glossy.

3. Add the egg, egg yolk, and vanilla, and whisk until smooth and slightly lighter in colour.

4. Gently fold in the flour and baking powder until just combined. Try not to overmix, keep it soft and light.

5. Fold in the chopped milk chocolate (and white chocolate if using).

6. Pour the mixture into your prepared tin and smooth the top.

7. Bake for 22–26 minutes, depending on how you like your blondies:

   • 22 minutes for a soft, fudgy centre

   • 24 minutes for a chewy texture

   • 26 minutes for more firm slices

8. The edges should be golden, with the centre still slightly soft.

9. If you like, you can drizzle melted white chocolate over the top once cooled for an extra little finish.

Simple baking tips for perfect blondies

Do not skip beating the butter and sugar properly at the start — this helps give that lovely glossy texture.

Try not to overbake. Blondies will continue to set as they cool, so it is better to take them out slightly soft in the centre.

Let them cool fully before slicing. This makes them easier to cut and helps them hold their shape.

A little note from my kitchen table

Blondies are one of those bakes that feel cosy and a little bit indulgent, but still so simple to make. They are perfect for sharing, gifting, or just enjoying with a cup of tea.

If you would love to feel more confident in your baking and decorating, I would love to have you join one of our workshops.

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