This Mary Berry Blondie recipe is a fudgy and moreish treat, which uses sweet white chocolate chips and rich light muscovado sugar. It’s the ultimate traybake for afternoon tea, ready in about 45 minutes.
Mary Berry Blondie Ingredients
- 100g (3½ oz) butter, cubed
- 175g (6 oz) light muscovado sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
- 100g (3½ oz) self-raising flour
- ½ tsp baking powder
- 75g (3 oz) white chocolate, chopped into chunks (or chips)
- 50g (2 oz) walnuts or pecans, chopped (optional)
How To Make Mary Berry Blondies
- Prep the oven and tin: Preheat your oven to 180°C (160°C Fan/Gas 4). Grease a 28x18cm (11x7in) traybake tin or a square 20cm (8in) tin and line the base and sides with baking parchment.
- Melt the butter: Place the cubed butter in a large saucepan and heat gently until fully melted. Remove from the heat.
- Mix the sugars: Stir the light muscovado sugar into the melted butter until well combined. The warmth of the butter helps dissolve the sugar slightly, creating a glossy mixture.
- Add the wet ingredients: Add the beaten egg and vanilla extract to the butter and sugar mixture. Beat well with a wooden spoon until the batter is smooth and slightly thickened.
- Fold in the dry ingredients: Sift the self-raising flour and baking powder into the saucepan. Fold it in gently until just combined.
- Add the texture: Stir in the chopped white chocolate chunks and the chopped nuts (if using). Ensure they are evenly distributed throughout the batter.
- Bake the blondies: Pour the mixture into the prepared tin and spread it out evenly into the corners. Bake for 20–25 minutes.
- Check for doneness: The blondies are done when the top is golden brown and a skewer inserted into the center comes out clean or with just a few moist crumbs attached (do not overbake, or they will lose their fudgy texture).
- Cool and slice: Allow the blondies to cool completely in the tin. The texture sets as it cools. Once cold, lift out using the lining paper and slice into squares or fingers.
Recipe Tips
- Why use muscovado sugar: The secret to a true blondie (as opposed to a white chocolate brownie) is the brown sugar. Light muscovado provides a deep toffee/caramel flavor and a fudgy texture that white sugar cannot achieve.
- How to prevent greasy blondies: Make sure the melted butter has cooled slightly before adding the egg. If it’s too hot, the egg will scramble and the butter may separate from the mixture.
- Cutting the chocolate: Mary often recommends chopping a bar of white chocolate rather than using chips. The irregular chunks create pockets of melted chocolate that are superior to uniform chips.
- Don’t overbake: Like brownies, blondies should be slightly soft in the middle when you take them out. They will firm up as they cool. If you bake them until they are hard, they will be dry.
What To Serve With Mary Berry Blondies
These sweet squares are perfect with a hot drink or as a dessert base.
- Fresh Raspberries: The tartness cuts through the intense sweetness.
- English Breakfast Tea: The classic afternoon tea pairing.
- Vanilla Ice Cream: Warm the blondie slightly for a pudding-style treat.
- Dark Chocolate Drizzle: Adds a bitter contrast to the white chocolate.
How To Store Mary Berry Blondies
- Store: Keep the blondies in an airtight container at room temperature. They are best eaten within 3–4 days.
- Freeze: These freeze brilliantly. Wrap the whole block or individual slices in foil and freeze for up to 2 months. Defrost at room temperature.
Mary Berry Blondie Nutrition Facts
- Calories: 265kcal
- Protein: 3g
- Carbohydrates: 32g
- Fat: 14g
- Saturates: 8g
- Sugar: 22g
- Salt: 0.3g
Nutrition information is estimated per blondie (based on 9 squares) and varies based on chocolate used.
FAQs
Can I use plain flour instead?
Mary Berry’s recipe specifically calls for self-raising flour to give the blondies a little lift and lightness. If you only have plain flour, add an extra teaspoon of baking powder (total 1½ tsp) to the mix.
Can I add fruit?
Yes, adding a handful of fresh raspberries or dried cranberries (about 50g) adds a lovely fruity dimension. If using fresh fruit, handle gently so they don’t break up in the batter.
Why did my blondies sink in the middle?
A slight dip is normal for fudgy brownies/blondies, but a deep sink usually means they were underbaked or the oven door was opened too early.
Mary Berry Blondie Recipe
Description
A classic Mary Berry traybake featuring the rich caramel flavor of muscovado sugar and chunks of creamy white chocolate.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan) and line a traybake tin.
- Melt butter in a saucepan and remove from heat.
- Stir in muscovado sugar until combined.
- Beat in the egg and vanilla extract.
- Fold in flour and baking powder until just mixed.
- Stir in white chocolate chunks and nuts.
- Pour into the tin and bake for 20–25 minutes.
- Cool completely in the tin before slicing.
Notes
- Using a saucepan to melt the butter and then mixing everything in that same pan makes this a “one-pot” recipe, saving on washing up.
- The light muscovado sugar is the non-negotiable ingredient here; substituting it for white caster sugar will result in a white sponge cake rather than a dense, fudgy blondie.
- Allowing the blondies to cool in the tin is crucial because they are very soft when hot and will fall apart if you try to remove them too early.
Mary Berry Blondie Recipe
