I made these Blondies with the kids; they were so good; we make plenty to store in the freezer so we could enjoy them on a different day as well. They did freeze well; they came out of the freezer still soft and chewy in the middle after thawing. This is has become one of my very favorite dessert bar recipes to make.
What is the difference between a brownie and a Blondie?
Blondies (A.K.A.) blonde brownie is a rich, sweet dessert bar. They look a lot like a traditional chocolate brownie. Still, vanilla is substituted for the cocoa commonly used in chocolate brownies and contains brown sugar, giving it the Blondie 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.
My favorite KitchenAid Stand Mixer 6 Qt. Professional Series when making Blondies. 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 and more.
1. Preparing the Blondies Mixture
First, melt the butter gently in a saucepan, then whisk the butter into the sugar middle. By whisking the butter, it will make the mixture lighter and fluffier. This is the point you will see the mixture starts to turn bright yellow.
Add a pinch of salt for the gas. Please give it a perfect mix with the butter. Be slightly warm; it will melt the sugar nice and smooth.
2. Add Liquid Ingredients
Now add a teaspoon of vanilla extract, gently beat two whole eggs, then next gentle whisk the eggs in the sugar mixture. You are looking for a nice smooth blond color-looking paste looking. Just like the name of the recipe refers to…Blondies!
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 and 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 all mixed up, make sure that mixture is really nice and smooth, check it occasionally to see it has no lumps.
Now add the other half of the flour; you’ll start to feel the mixture get nice and firm; that’s why it’s important to add the flour in stages. It stops the mixture from getting lumpy.
4. Add Dried Cranberries for Texture
Change over from a whisk to a spoon.
Add dried cranberries; this will give the Blondies a really nice chewy sweet center; next, add white chocolate, making sure to slice it in little bits of sharp pieces to make the chocolate look like little match-sticks.
Gently fold-in evenly distribution of dried cranberries and White Morsels or Shaved Chocolate. Don’t over mix; you don’t want to break up the chocolate.
5. Getting Blondies Ready to Bake
Get the baking tray ready, a greased baking tray with a small butter, line with greaseproof parchment paper to ensure chocolate won’t stick to the bottom of the tray. Be sure to overextending 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 of the tray; make sure to spread the mixture evenly So, it will cook evenly.
Bake Blondie’s 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 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.
Gordon Ramsay White Blonde Brownie Recipe
9
Squares20
minutes20
minutesGordon Ramsay’s makes Blondies in his Ultimate Cookery Course series
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
Directions
- Preheat the oven to 350° Lightly butter an 8-inch x 8-inch baking tray with grease-proof 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 in 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 still a little soft.
- Leave to cool on a wire rack for at least 10 minutes… then cut into squares before serving.
Recipe Video
Notes
- Adapted from Gordon Ramsay Hell’s Kitchen
