I made these blondies with the kids; they were so good that we made plenty to store in the freezer to enjoy on a different day. They did freeze well; they came out of the freezer still soft and chewy in the middle after thawing. This has become one of my very favorite dessert bar recipes to make. (Also see The Art of French Pastry: Mastering the Technique of Making Perfect Croissants)
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Equipment You Need To Make Gordon Ramsay Blondies
- Baking Tray: Make the Blondie by pouring the batter mix over a baking sheet.
- Spatula: Spread the brownie batter out on the baking tray with a spatula.
- Bowls: You’ll need three bowls to make the Blondie batter.
My favorite KitchenAid Stand Mixer is a 6 Qt. Professional Series when making blondies. The Power-Knead Spiral Dough Hook and 6-wire whisk will help you mix, knead, and whip ingredients into culinary masterpieces quickly and easily. And for even more versatility, the power hub fits optional attachments from food grinders to pasta makers. Visit KitchenAid on Amazon.
Gordon Ramsay’s Top 15 Kitchen Essentials
I’ve used and recommend both cookware sets, the ScanPan 10-Piece Cookware Set and the All-Clad Tri-Ply Stainless Steel Cookware; both are well-made pans with a solid, heavy bottom, heat fast, and they get the job done. Visit the ScanPan or All-Clad on Amazon.
What is the difference between a brownie and a Blondie?
Blondies are a rich, sweet dessert bar. They look a lot like traditional chocolate brownies. Still, vanilla is substituted for the cocoa commonly used in chocolate brownies and contains brown sugar, giving it a blond color.
How to Make Gordon Ramsay Blondies
The Below guide explains how to make the most delicious jaw-dropping blondies with white chocolate and cranberries. Now gather your equipment, and let’s start cooking.
1. Preparing the Blondies Mixture
First, melt the butter gently in a saucepan, then whisk the butter into the sugar middle. This is where you will see the mixture start turning bright yellow. Whisking the butter, it will make the mixture lighter and fluffier.
Add a pinch of salt for the gas. It will be slightly warm and melt the sugar nicely and smoothly. Please give it a perfect mix with the butter.
2. Add Liquid Ingredients
Now add a teaspoon of vanilla extract, gently beat two whole eggs, then gently whisk the eggs in the sugar mixture just like the name of the recipe refers to blondies! You are looking for a nice, smooth, blond-color-looking paste.
3. Add Dry Ingredients
Next, add a teaspoon of baking powder and half a teaspoon of baking soda. This will aerate the mixture to generate gas, add some tartness, and make it rise immediately once placed in the oven.
Now add flour. Whisk with one hand slowly, but only add half the flour first. Get it mixed up, ensure the mixture is nice and smooth, and check it occasionally to see if it has no lumps.
Now add the other half of the flour. You’ll feel the mixture get nice and firm; adding the flour in stages is essential. It stops the mixture from getting lumpy.
4. Add Dried Cranberries for Texture.
Change over from a whisk to a spoon.
Add dried cranberries, giving the blondies a lovely chewy sweet center. Next, add the white chocolate and slice it into tiny bits of sharp pieces to make the chocolate look like little match-sticks.
Gently fold in the distribution of dried cranberries and White Morsels or Shaved Chocolate evenly. Don’t over-mix; you don’t want to break up the chocolate.
5. Getting Blondies Ready to Bake
Prepare the baking tray; a greased baking tray with a small butter lined with greaseproof parchment paper ensures chocolate won’t stick to the bottom of the tray. Be sure to overextend the parchment over the sides of the baking tray.
Now place all the mixture into the center of the baking tray with the back of the spatula spread evenly into the corners. Make sure to spread the mixture evenly so it will cook evenly.
Bake Blondies at 350 degrees Fahrenheit (ca. 177 °C) for 35 to 40 minutes... Let cool to start slicing the mouthwatering Blondies.
6. How to Bake Blondies Without Sticking to the Bottom
Lining the 8-inch x 8-inch baking tray with greaseproof parchment paper stops the chocolate in the Blondies from sticking to the bottom …as a reminder, make sure to smooth out the top of the Blondie when you fill 8-inch x 8-inch baking tray so that they cook evenly.