I have to say, these are the most delicious things I have ever tasted. I made them for the P.T.A. cake-sale, and the school have no idea how lucky they are that I didn’t just scoff the lot and send in some Mr Kipling confection as a substitute.

Blondies are basically a white chocolate version of brownies. There are countless recipes out there for blondies involving peanut butter and macadamia nuts, but I just wanted to keep things simple.

Incidentally, there is nothing healthy about this sweet – I have never seen so much sugar in a recipe. But it was love at first bite. I could happily get fat on these.


  • 150g unsalted butter
  • 350g soft brown sugar
  • 2 tbsp runny honey
  • 1 tsp vanilla extract
  • 2 eggs, beaten
  • 300g plain flour
  • 1 tsp baking powder
  • a pinch of salt
  • 100g white chocolate, roughly chopped

Pre-heat the oven to 180C. Line and grease a baking tray. My tray is 25 x 16cm.

Melt the butter in the microwave in a large mixing bowl. Add the sugar, honey and vanilla extract and whisk together.

Allow the mixture to cool slightly, then add the eggs, and whisk again.

Sieve in the flour, baking powder, salt and half the chocolate. Stir gently until all the ingredients are thoroughly incorporated. Spoon the mixture into your lined tin.

Sprinkle the white chocolate over the top. (If you want to add some nuts, here’s the place to do it.)

Bake for around 25 minutes. You want a skewer to come out clean.

Blondies should be soft and chewy on the inside, just like brownies.

MAKES 18, or so.