Mary Berry Blondie Recipe

Name: Mary Berry Blondie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 225g unsalted butter, melted; 300g light brown sugar; 2 large eggs; 2 tsp vanilla extract; 275g plain flour; 1 tsp baking powder; ½ tsp salt; 150g white chocolate chips; Butter for greasing; Baking parchment

If you love rich, buttery tray bakes, this Mary Berry Blondie Recipe is a fantastic treat to make at home. These blondies are soft in the center, lightly chewy around the edges, and packed with sweet vanilla flavor. They are easier to make than traditional brownies and require only simple pantry ingredients. With a preparation time of around 15 minutes and a baking time of 30 minutes, this recipe is perfect for beginner bakers and busy weekends.

Ingredients

For the Blondies

225g unsalted butter, melted
300g light brown sugar
2 large eggs
2 teaspoons vanilla extract
275g plain flour
1 teaspoon baking powder
½ teaspoon salt
150g white chocolate chips

For Preparing the Tin

Butter for greasing
Baking parchment

How to Make Mary Berry Blondie Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 20 x 30cm baking tin with baking parchment, leaving some overhang for easy removal.
Mix the butter and sugar: Pour the melted butter into a large mixing bowl and whisk together with the brown sugar until smooth and glossy.
Add the eggs: Beat in the eggs one at a time until fully incorporated. Stir in the vanilla extract.
Add the dry ingredients: Fold in the flour, baking powder, and salt using a spatula. Mix only until no dry flour remains.
Stir in the chocolate: Add the white chocolate chips and gently fold them through the mixture.
Transfer to the tin: Spread the batter evenly into the prepared baking tin and smooth the top.
Bake: Place the tin in the center of the oven and bake for 28 to 32 minutes. The edges should be lightly golden while the center remains slightly soft.
Cool completely: Leave the blondies in the tin until fully cooled. This helps them set properly and improves the texture.
Slice and serve: Lift out using the parchment paper and cut into 16 squares.

Tips

How Do I Keep Blondies Soft and Chewy?

Avoid overbaking. Remove them when the center still has a slight wobble, as they continue setting while cooling.

Can I Add Different Chocolate Chips?

Yes. Milk chocolate, dark chocolate, or a mixture of all three work very well in this recipe.

Why Did My Blondies Turn Out Dry?

Dry blondies are usually caused by overbaking or adding too much flour. Measure ingredients carefully and check early.

How Do I Get Clean Slices?

Allow the blondies to cool completely before cutting. Use a sharp knife and wipe it clean between slices.

Serving Suggestions

Serve with a cup of tea or coffee.
Add a scoop of vanilla ice cream.
Drizzle with melted white chocolate.
Serve with fresh berries.
Enjoy as part of an afternoon tea spread.

Storage

Room Temperature

Store in an airtight container for up to 4 days. Keep away from direct sunlight and heat.

Refrigerator

Refrigerate for up to 1 week in a sealed container. Bring to room temperature before serving for the best texture.

Freezing

Wrap individual blondie squares in cling film and freeze for up to 3 months. Defrost at room temperature before serving.

Nutrition

Calories: 285 kcal
Carbohydrates: 34g
Protein: 3g
Fat: 15g
Saturated Fat: 9g
Sodium: 110mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I add nuts to these blondies?

Yes, chopped walnuts, pecans, or macadamia nuts can be folded into the batter for extra texture and flavor.

What baking tin size works best?

A 20 x 30cm tray bake tin gives the ideal thickness and ensures even baking.

Can I use dark brown sugar instead of light brown sugar?

Yes, dark brown sugar creates a deeper caramel flavor and slightly chewier texture.

Can I make these blondies ahead of time?

Yes, they stay fresh for several days and are perfect for baking in advance.