White Chocolate Blondie

Remember when I said I was looking to post more exciting, healthy recipes this year? I thought I might start at the bottom end of this aspiration and work my way up. I’ve been busy with some visiting friends and looking to try some fresh, light and tasty sides to go with our main meal tomorrow night. They’ve been gorging in France over the new year and I think they could use some greens so I’m going to try something with pea shoots and broad beans. But in the meantime, this recipe is perfect for anyone who wishes they could bake more but doesn’t. For those people who want to bring a tray of homemade goodies into work but don’t really have the confidence.

Blondies are like a brownie, but not chocolatey. Well, they don’t have to be but this one is. Blondies are sort of like making cookie dough without the hassle of rolling the mixture into little balls. Blondies are the perfect place to start for the lazy cook. You throw everything into a bowl and pat it into a tray. The less you handle it the better. If it comes out a little under-cooked, all the better. You want to get creative? Replace white chocolate chunks for some diced Mars Bar or throw in some cranberries or dried apricots to counter the sweetness of white chocolate. You don’t need a mixer or any fancy equipment for this recipe, but a microwave does help.

The batch pictured here are a little over-cooked. Can you see the middle is not as dark and fudgey as it should be? Keep a watchful eye on your blondie or she’ll burn. Don’t wait for the side to pull away from tray and don’t let the top crack. Wait for a gentle golden hue to spread on the surface and then whip it out of the oven.

White Chocolate Blondie Recipe


200g butter, melted
150g caster sugar
2 eggs
2 tsp vanilla
250g SR flour
150g white chocolate, chopped
150g macademia hales or brazil nuts, chopped


Mix the wet ingredients in a bowl, then add the dry.
Pour into a lined, 20cm (ish) square pan and bake for about 30-40 minutes.
Pull out when JUST cooked.