What do you get when a brownie and a chocolate-chip cookie jump in bed? (Really messy bedsheets?) Well, their mutant freak of a lovechild might just turn out to be a blondie. They taste like cookies, but are much, much chewier.

This recipe is yet another one-pot/one-pan wonder, just like my Best Brownies Ever, so they’re a snap to make.


  • 125g unsalted butter
  • 175g brown sugar
  • A pinch of salt
  • 1 egg
  • 1 tsp vanilla extract
  • 125g all-purpose flour
  • 1/2 tsp baking powder
  • 80g-100g chocolate chips
  • 100g your favourite nut (opt.)

Makes 16 2-inch squares.


Step 1: Preheat your oven to 175°C (300°F). Grease and line an 8-inch square tin.

Step 2: Put the butter, sugar in a saucepan and melt over low heat. Let the mixture cool to room temperature.

Step 3: Mix in the rest of the ingredients. Pour the batter into your tin and bake for 30 minutes.

Step 4: Refrigerate for at least 2 hours (overnight would be best). Then cut into 16 equal pieces.

I would recommend not skipping the refrigeration because the blondies do come out of the oven too soft to remove from the pan. They’re best enjoyed with a glass of cold milk and/or a nice scoop of vanilla ice cream. (Yes, I’ve got a recipe for that as well!)

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