Gordon Ramsay’s Blondies: A Decadent Twist on a Classic Treat

Blondies, often referred to as the lighter version of traditional brownies, have gained immense popularity, largely due to renowned chef Gordon Ramsay. His interpretation of this classic dessert features buttery blondie brownies that are not only easy to make but also incredibly delicious.

While classic blondies are delicious, variations such as the white blonde brownie offer a unique texture and flavor. Adding white chocolate can elevate your treat to a creamy, dreamy confection.

Blondie Recipe

Blondies, often described as the lighter cousin to the traditional brownie, have taken the world by storm, thanks in no small part to renowned chef Gordon Ramsay. His take on this classic dessert results in buttery blondie brownies that are easy to bake yet impressively scrumptious. Incorporating white chocolate can turn your treat into a creamy, dreamy confectionery.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 9 Squares

Calories 300 kcal

Ingredients

  

• 1 cup Butter
• 1 1/3 cup Sugar
• 1 pinch Salt
• 1 tsp Vanilla Extract
• 2 Eggs
• 1 1/4 cup Flour
• 1/2 tsp Baking Soda
• 1 tsp Baking Powder
• 1 cup White Chocolate Morsels or Shaved
• 1 cup Dried Cranberries

Instructions

 

• Preheat the oven to 350°. Lightly butter an 8-inch x 8-inch baking tray with greaseproof parchment paper.
• Melt the butter in a saucepan and whisk in the sugar and salt.
• Add the vanilla extract and whisk again. Remove from the heat.
• Add the eggs to the butter mixture and stir well.
• Sift the flour, bicarbonate of soda, and baking powder into a large bowl, then whisk in the egg and butter mixture. 
• Leave the mixture to cool slightly, then fold the butterscotch chips and the cranberries. 
• Spoon into the prepared cake tin and spread out evenly.
• Bake for 35–40 minutes until the outer edges are firm and the middle is soft.
• Leave to cool on a wire rack for at least 10 minutes… then cut into squares before serving.

Video

Notes

Adapted from Gordon Ramsay’s Ultimate Cookery Course.

Are blondies meant to be gooey in the middle?

Blondies can vary in texture according to personal preference and recipe specifics, but they are often enjoyed with a slightly underbaked, gooey middle. This texture provides a rich and moist experience like a fudgy brownie. However, some people may prefer their blondies to be more cake-like and fully baked throughout. The key is not to overbake them, which can lead to dryness.

What’s the difference between a blondie and a brownie?

The main difference between a blondie and a brownie is the flavor profile. Brownies are made with cocoa powder or melted chocolate, which gives them their classic chocolate flavor and dark color. In contrast, blondies are made without chocolate and have a rich, vanilla-based flavor often accompanied by brown sugar, which provides a butterscotch-like taste. Both desserts can contain add-ins like nuts, chocolate chips, or dried fruit.

Why are my blondies falling apart?

Blondies may fall apart for several reasons:

• Underbaking: They might not have been baked long enough to set properly.
• Improper Cooling: Cutting into blondies before fully cooling can cause them to fall apart.
• Too Much Fat or Liquid: An imbalance in the recipe can affect the structure.
• Lack of Binding Agents: Insufficient eggs or other binding ingredients can create a crumbly texture.

Why are my blonde brownies dry?

Dry blondies, sometimes referred to as blonde brownies, could be due to a few factors:

• Overbaking: Leaving them in the oven for too long can dry out the moisture.
• Incorrect Measurements: Too much flour or not enough fat (butter or oil) can lead to a dry texture.
• Oven Temperature: If the oven temperature is too high, the edges may bake too quickly, leaving the middle undone.

Why are my blondies so greasy?

Greasy blondies can result from:

• Too Much Fat: Using too much butter or other fat can make the batter oily.
• Undermixing: Failing to incorporate the fat with the sugar and eggs properly can lead to a greasy texture.
• Type of Pan: Using a pan that conducts heat poorly can cause uneven baking, leading to greasy spots where the blondies may be underbaked.

Summing Up

Ultimately, Gordon Ramsay Blondies are a testament to the power of a good twist on a familiar favorite, a reminder that even the most classic recipes can invite innovation. Ramsay’s interpretation is a sincere nod to tradition, refined by a deft hand, proving once again that simplicity and quality are the two indispensable ingredients in the kitchen.

Each crumbly square, studded with white chocolate and cranberries, is an unassuming celebration on the palate, bringing joy with every bite. So embrace the cozy alchemy of baking and let this reimagined treat impress friends and family, or perhaps be the indulgence you treasure in a quiet moment to yourself.