Perfect Blondies

Sunday 24 February 2019

You might be asking yourself what is the perfect blondie. For me the perfect blondie has to be a chocolate chip blondie at the very least. A chewy blondies recipe that you find totally delectable.
My ex-mother in law Elizabeth made wonderful blondies.  Kind of cakey, with a lovely almost butterscotch flavour and topped with a lovely brown sugar fudge icing.  There were no chocolate chips in them, but they were incredibly delicious nonetheless.
I just realised this morning that I don't have that recipe on here.  Time to rectify that methinks.  Look for that soon! Its actually a recipe that I was given by my ex when we were teenagers dating.  
It is handwritten in his schoolboy writing and he mis-spelled the title . . .  "Camel Squares,"  instead of Caramel Squares.  A part of their charm. 

Not quite a Blondie they are much more cake like.  Every now and then I do feel the urge to indulge in them, or in a Blondie. 
I've made quite a few Blondies through the years and this is the recipe I finally settled on as being the perfect blondie. 

So what is the perfect Blondie?  I suppose that all depends on who you are asking.  This is what it means to me.  
A perfect Blondie is like a brownie  . . .  fudgy and dense . . . 

but not chocolaty like a brownie . . .  it tastes like caramel or toffee . . . from the combination of brown sugar, and vanilla . . . and butter . . .

They can seem almost gooey when first out of the oven, but don't let that fool you . . . once they cool completely, they settle into the perfect slice . . . dense and chewy, almost like your favourite chocolate chip cookie  . . .

You might be tempted to think they aren't cooked, but don't be fooled.  That's the way they are supposed to be.  
Dense, chewy and with a complex flavour that is not overly sweet, but sweet all the same.

They shouldn't be greasy.  IF they are, then you have used too much butter.  I don't think it matters if you use salted or unsalted.  
I use salted and then  only add a pinch of salt, or none to the batter. 

They are also very adaptable to other flavours and additions.  Today I added good semi sweet chocolate chips and chopped candied ginger, which made them almost taste like chocolate covered gingers which my husband really loves.  
Just don't be tempted to add too much of any one thing.  Less is definitely more here, and do save a tablespoon or two of your add ins to sprinkle on the top before baking instead of stirring them into the batter. 

Yield: 9

Perfect Blondies

This is the perfect Blondie recipe, yielding perfect blondies every time.  The texture of the best brownie combined with the best aspects of the perfect chocolate chip cookie. What more could you ask for?  (I have included some ideas for variations.)


  • 115g butter, melted (1/2 cup)
  • 200g soft light brown sugar (1 cup, packed)
  • 1 large free range egg, lightly beaten
  • 2 tsp vanilla extract
  • 140g plain flour (1 cup)
  • pinch salt
Optional Additions:
  • 175g semi sweet chocolate chips (1 cup)
  • 130g (3/4 cup) semi sweet chocolate chips plus 55g (1/2 cup) chopped toasted nuts
  • 130g (3/4 cup) white or dark chocolate chips plus 70g (1/2 cup) macadamia nuts
  • 130g (3/4 cup) dark chocolate chunks plus 55g (1/2) cup chopped walnuts
  • 175g (3/4 cup) semi sweet chocolate chips plus 60g (1/4 cup) chopped crystallised ginger
  • 80g (1 cup) shredded coconut plus 175g (1 cup) mixed chocolate chips
  • 115g (2/3 cup) semi sweet chocolate chips plus 110g (2/3 cup) caramel fudge bits
  • 130g (3/4 cup) white chocolate chips plus 40g (1/4 cup) chopped dried cranberries


  1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8 inch square baking tin and line with baking paper, leaving some overhand for lifting out the baked squares when done.
  2. Whisk together the butter and brown sugar. Stir in the beaten egg and vanilla. Stir in the flour and salt just to combine. Add any combination of additions of your choice, reserving some for sprinkling on top. Spread in the prepared pan.
  3. Bake in the preheated oven for 25 - 30 minutes. When done they will be light brown around the edges, the top will be glossy and appear set, and toothpick inserted in the centre should come out with a few moist crumbs.
Created using The Recipes Generator

We really enjoyed this combination of semi sweet chocolate and candied ginger that I used in these Blondies today.  I always buy Todd a box of chocolate covered ginger for Christmas which he loves, so these were an extra special treat for him.  I really hope you will give these a go and that you will enjoy them as much as we do!  Happy weekend!

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  1. Thank you so much, I have been trying to find my old Blondies recipe that I had way back in the early 1970s but it has disappeared. I made some Brownies today but I will save this recipe for my next baking day. Thanks again Marie.

  2. Marie! Just what I needed today! Every Sunday my daughter makes supper for all of us, and I take a dessert. I was at a loss today, and these are perfect and in the oven as I type. :) I've baked these before, but it's been awhile. You were the reminder I needed, and I didn't even have to go looking for my recipe. Recipe is so forgiving...I doubled to bake in a 9" x 13" pan...was out of brown sugar, so mixed together some white sugar with molasses...chopped up some chocolate candy melts to round out my remnant of chocolate chips...and nobody will be the wiser. ;)

    1. Oh, I do hope they were enjoyed Kath! Love your idea of doubling (dangerous, but yes, very doable)! xo

    2. They were perfect!

      PS: Daughter has 5 children, so I'm in the habit of doubling almost everything! :)

  3. They look great thanks for all the variations!

  4. I love blondies far more than brownies. Thanks for this!

  5. Can't get this one to print. I'm pretty sure the printer is OK -- I just tried on something else. Ideas?

    1. I have sorted it Jeanie. Not sure what the blip was, but completely redid the recipe and added it again and it seems to be working now! xo


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