Gordon Ramsay White Blonde Brownie Recipe

I made these blondies with the kids; they were so good, we made plenty to store in the freezer to enjoy them 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.

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 the blond color.

Equipment Needed for Blonde Brownie Recipe

My favorite KitchenAid Stand Mixer 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.

Learn from culinary masters such as Gordon Ramsay, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Alice Waters, etc. With the Annual MasterClass Membership, you can become a better chef.

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.

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 the point where you will see the mixture start to turn bright yellow. By whisking the butter, it will make the mixture lighter and fluffier.

Add a pinch of salt for the gas. It will be slightly warm; it will 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 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 mixed up, make sure that 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; it’s essential 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 lovely chewy sweet center. Next, add the white chocolate, making sure to slice it into tiny 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, lined with greaseproof parchment paper to ensure 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 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.