Little Blondie Bakehouse in York is known for its buttery, golden traybakes and indulgent blondies that strike the perfect balance between chewy and gooey. This recipe recreates that signature style at home—a simple, one-bowl batter that bakes into a crackly-topped, fudgy-centered treat. It works because it uses melted butter and brown sugar, which create a dense, moist crumb with a caramel-like depth of flavor.
Ingredients
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled
- 1 cup (200 g) light brown sugar, packed
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (90 g) white chocolate chips (or chopped white chocolate)
- 1/2 cup (60 g) chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving some overhang on two sides for easy lifting.
- In a medium bowl, whisk the melted butter and brown sugar together until smooth and no lumps remain. The mixture should look like wet sand.
- Add the egg and vanilla extract, and whisk vigorously for about 1 minute until the mixture is glossy and slightly thickened. This helps create that shiny, crackly top.
- Gently fold in the flour, baking powder, and salt with a spatula until just combined. Do not overmix; a few streaks of flour are fine.
- Fold in the white chocolate chips and nuts (if using). The batter will be thick and sticky.
- Scrape the batter into the prepared pan and spread it evenly with a spatula.
- Bake for 22–25 minutes, until the edges are set and lightly golden, but the center still looks slightly underdone and jiggles a little when you shake the pan. A toothpick inserted into the center should come out with a few moist crumbs, not raw batter.
- Let the blondies cool completely in the pan on a wire rack for at least 1 hour before slicing. This is crucial for clean squares.
- Lift the parchment paper to remove the whole slab, then slice into 16 squares with a sharp knife.
Tips
- Don’t overbake: The biggest mistake is leaving blondies in the oven until they look fully set. They continue to cook from residual heat as they cool, so pulling them out slightly underdone ensures a fudgy center.
- Use good chocolate: Since white chocolate is the star here, choose a high-quality brand with cocoa butter for the best flavor and melt. Cheap white chips can taste waxy.
- Line the pan properly: Use parchment paper with overhang—this makes lifting the blondies out effortless and prevents breaking the edges.
- Room-temperature egg: A cold egg can seize the melted butter, making the batter lumpy. Let it sit on the counter for 15 minutes before starting.
Serving Suggestions
Serve these blondies as a sweet treat with a cup of tea or coffee. For a dessert, warm a square for 10 seconds in the microwave and top with a scoop of vanilla ice cream. They also make excellent lunchbox treats or picnic fare.
Variations
- Dark chocolate chunk: Swap white chocolate for dark chocolate chunks (60–70% cocoa) for a less sweet, more intense flavor.
- Citrus twist: Add the zest of one orange or lemon to the batter along with white chocolate for a bright, aromatic note.
- Berry blondie: Gently fold in 1/2 cup (75 g) of fresh raspberries or chopped strawberries, but be aware they may make the batter a bit more moist—bake for an extra 2 minutes if needed.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly but still delicious.
Storage and Reheating
Store blondies in an airtight container at room temperature for up to 4 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. To reheat, microwave a single square for 10–15 seconds until warm, or place in a 300°F (150°C) oven for 5 minutes. Always let them cool completely before storing to avoid condensation making them soggy.
Frequently Asked Questions
Why are my blondies raw in the middle?
If the center is completely raw (not just gooey), your oven might run hot or the pan might be too small. Check your oven temperature with an oven thermometer, and ensure you’re using an 8-inch pan. Also, remember that the center will set as it cools—so if it’s just slightly jiggly, that’s perfect.
Can I use salted butter?
Yes, but reduce the added salt to a pinch, as salted butter already contains salt. The flavor will be slightly different but still good.
Can I make this recipe vegan?
Yes, you can substitute the butter with vegan butter or coconut oil (use refined coconut oil to avoid coconut flavor), and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). The texture will be a bit more cakey, but it works.
How do I get clean, even squares?
Use a sharp chef’s knife and wipe it clean between cuts. For the cleanest edges, chill the blondies in the fridge for 30 minutes before slicing—this firms them up so the knife doesn’t drag.
Can I double the recipe?
Absolutely. Double all ingredients and use a 9×13-inch (23×33 cm) pan. Increase the baking time to 30–35 minutes, checking for doneness with a toothpick.
Why did my blondies turn out cakey instead of fudgy?
This usually happens from overmixing the flour, which develops gluten, or from overbaking. Mix the batter just until the flour disappears, and pull them out of the oven while the center still looks slightly underdone.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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