Monday 10 May 2021



These blondies are pretty out of this world. Fudgy, filled with white chocolate chunks and speckled with desiccated they are already top notch but the browned butter takes them to the next level, adding a wonderfully nutty note. 

They do take a good 45 minutes to bake but the dough is mixed up in mere minutes and boy are they worth every minute involved in making them.

I ate so many the day after I had baked them that I felt slightly sick but there were ZERO regrets. 

One of the best things I have baked and a total crowd pleaser.


  • 225g unsalted butter
  • 360g white chocolate, chopped into 1-2cm chunks (my go to cooking chocolate is this one from Waitrose)
  • 3 large eggs, lightly beaten
  • 1½ tsp vanilla extract
  • 300g light soft brown sugar
  • 250g plain flour
  • 1½ tsp baking powder
  • ½ tsp fine sea salt
  • 100g desiccated coconut, plus extra for sprinkling

  • Preheat the oven to 180°C, fan 160°C, gas 4. 
  • Line the base and sides of a 20cm square brownie tin with baking paper.
  • Melt the butter in a pan, then allow to bubble gently, swirling the pan occasionally until it begins to turn brown and smell nutty – about 5 minutes, but watch it closely so it doesn’t burn. 
  • Meanwhile, tip 180g of the white chocolate into a large mixing bowl. 
  • When the butter is browned, remove from the heat and pour onto the chocolate. 
  • Stir to melt.
  • Leave to cool for 15 minutes, then gradually beat in the eggs, vanilla and sugar with a wooden spoon until combined. 
  • Sift over the flour, baking powder and salt then add the coconut and fold in until combined. 
  • Fold in the remaining 180g white chocolate chunks.
  • Scrape into the prepared tin, top with some more coconut and bake for 40-45 minutes until golden brown on top, crisp at the edges and just set. 
  • Blondies should be squidgy in the centre, so be careful not to over-bake.
  • Leave to cool completely before removing from the tin (they may sink a little in the middle) then cut into squares to serve.

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