If you’re a big fan of the brownie but are yet to try its cousin the blondie, read on. Made using vanilla in place of cocoa, the blondie is a slightly lighter traybake with the same irresistible fudgy texture and endless potential for flavour combinations. From peanut butter and marshmallow to butterscotch, rhubarb and custard to chocolate orange, this recipe collection is the place to spark a newfound baking obsession.
Rhubarb and Custard Blondies
Rukmini’s rhubarb and custard blondies are the ultimate celebration of this classic culinary duo with cheering bright pink forced rhubarb and custard rippled through the blondie batter.
From the book
The Sweet Roasting Tin
75 laid-back bakes from the author of The Roasting Tin series
From traybakes to tarts, cupcakes to cookies
With recipes for every season, occasion and skill level
Jammie Dodger Blondies
Swirled with strawberry jam and white chocolate and topped with the classic biscuit, the Finch Bakery’s Jammie Dodger Blondies are the sweet combination we didn’t know we needed.
From the book
Finch Bakery
White Chocolate Blondies
This easy-to-follow four-step recipe from Stork marries the flavours of almond, vanilla and white chocolate in perfectly fudgy blondie form.
The Violet Butterscotch Blondie
A salty, sweet, fudgy blondie with butterscotch caramel shards running through. A lovely treat for devouring at teatime with a hot drink.
Chocolate Orange Blondies
With a white chocolate batter, milk chocolate chips and topped with Terry’s Chocolate Orange segments, these triple chocolate blondies are for the true chocolate lovers.
From the book
Finch Bakery
Peanut Butter and Marshmallow Blondies
A quick and easy crunchy peanut butter blondie recipe from Candice Brown, finished with a topping of sticky sweet marshmallows.
