Blondies, those delightful, lighter cousins of the classic brownie, are a versatile treat fit for any time of day. Whether you’re pairing one with your morning coffee, serving as a sweet side at lunch, or enjoying as an indulgent dessert after dinner, blondies never disappoint. The blondie recipe Mary Berry is particularly renowned for its simplicity and the delicious results. Below, I’ve tailored this recipe with a personal touch and adjusted the proportions for a slightly larger batch, ensuring there’s plenty to go around!
What Are The Alternatives To Chocolate blondie?
When looking for alternatives to chocolate in blondies, there are several delicious options you can explore to customize the flavor to your liking or dietary preferences. Here are some tasty variations:
Vanilla Bean Blondies: Eliminate the chocolate and enhance the vanilla flavor by adding the seeds from a vanilla bean pod or using a premium vanilla bean paste. This version highlights a pure, rich vanilla taste.
Nutty Blondies: Incorporate a variety of chopped nuts like walnuts, pecans, or almonds for added crunch and nuttiness. Nut butters, such as almond or peanut butter, can also be swirled through the batter for a creamy, nutty flavor.
Fruit-Filled Blondies: Add dried fruits like cranberries, cherries, or apricots for a tart contrast to the sweet blondie base. Fresh fruit like diced apples or pears also works well and adds moisture.
Caramel Blondies: Swirl caramel sauce throughout the batter before baking for a gooey, rich flavor. Salted caramel is especially popular for adding a savory note to the sweet treat.
Coconut Blondies: Stir in shredded coconut or coconut flakes for a tropical twist. Coconut oil can be used in place of some or all of the butter for an even deeper coconut flavor.
Coffee Blondies: Add a few teaspoons of espresso powder to the batter to infuse the blondies with a deep coffee flavor, ideal for coffee lovers and to pair with your afternoon cup.
These alternatives provide a broad range of flavors that can transform the traditional chocolate blondie into something new and exciting, catering to various tastes and occasions.
Also Read: Mary Berry’s Famous Eve’s Pudding at Home
How To Make Mary Berry’s Delicious Blondie Recipe Overview
This blondie recipe is a breeze to whip up and requires just a handful of ingredients. We’ll be using a mix of white chocolate and almonds to add depth and texture to our blondies. The process takes about 10 minutes to prepare and 25 minutes to bake, yielding about 16 generous squares. Perfect for family gatherings, afternoon teas, or just when you need a comforting treat, these blondies are both satisfying and delicious. The key to achieving that soft, chewy texture is in the balance of muscovado sugar and the right baking time.
Ingredients
- 190g Stork spread or another quality baking spread
- 200g chopped white chocolate
- 45g ground almonds
- 265g muscovado sugar (light or dark, according to preference)
- 1¼ teaspoons vanilla extract
- 200g plain flour
- 1¼ teaspoons baking powder
- 2 large eggs, lightly beaten
Instructions
- Preparation: Begin by preheating your oven to 180°C (350°F). Line an 8×8-inch square baking dish with parchment paper, leaving an overhang on the sides to easily lift out the blondies later.
- Chocolate and Spread Mixture: Place a medium saucepan on low heat. Add the chopped white chocolate and Stork spread to the pan, stirring gently until the chocolate is completely melted and the mixture is smooth. Remove from heat once fully combined.
- Mixing Dry Ingredients: In a separate bowl, sift together the plain flour, baking powder, and ground almonds to ensure they are well mixed and free of clumps.
- Combining Wet and Dry Ingredients: Pour the melted chocolate mixture into a mixing bowl. Stir in the muscovado sugar and vanilla extract until evenly distributed. Gradually beat in the eggs to incorporate them thoroughly without cooking them.
- Creating the Batter: Fold in the dry ingredients into the wet mixture using a spatula, mixing until just combined. It’s important not to overmix at this stage to keep the blondies tender.
- Baking: Transfer the batter to your prepared baking dish, spreading it out evenly. Tap the dish gently on your counter to remove any air bubbles.
- Final Touch and Bake: Slide the baking dish into the preheated oven and bake for about 25 minutes. The blondies should be golden brown on top and slightly springy to the touch.
- Cooling: Allow the blondies to cool in the pan on a wire rack for at least 10 minutes. Using the parchment paper overhang, lift them out of the pan and onto the rack to cool completely.
- Serving: Once cool, cut into 16 squares. These blondies are best enjoyed fresh, but they can also be stored in an airtight container for up to a week.
Nutritional Value
Each serving (1 square) approximately contains:
Calories: 280 kcal
Fat: 15g (Saturated: 7g)
Carbohydrates: 34g (Sugar: 23g)
Protein: 3g
Sodium: 90mg
FAQs
Can I use brown sugar instead of muscovado sugar?
Yes, brown sugar is a great alternative to muscovado sugar and can be used in the same quantity. While brown sugar will change the flavor profile slightly—offering a lighter, less intense molasses taste—it will still produce a moist and delightful blondie. This substitution is perfect for those who prefer a milder sweetness or simply have brown sugar on hand.
What can I use instead of white chocolate?
If white chocolate doesn’t suit your taste, feel free to substitute it with an equal amount of milk or dark chocolate. This will significantly alter the flavor profile, giving the blondies a richer, more pronounced chocolate flavor. You could also experiment with butterscotch or peanut butter chips for a different kind of sweet treat.
Are there any variations I can try with this recipe?
This recipe is wonderfully versatile. For a nutty flavor, add chopped walnuts or pecans. If you like fruit, consider stirring in dried cranberries or cherries. For an extra indulgence, swirl in some caramel or chocolate sauce before baking. These additions can be mixed into the batter or sprinkled on top just before baking for added texture and flavor.
How do I know when the blondies are perfectly cooked?
Blondies are done when the edges look set and slightly pulled away from the pan, and the top is evenly golden. A toothpick inserted in the center should come out with a few moist crumbs, but no wet batter. Overbaking will lead to dry blondies, so it’s crucial to keep an eye on them as they bake and make adjustments based on your oven.
Can these blondies be frozen for later use?
Yes, these blondies freeze exceptionally well. Once completely cooled, slice them into squares and place in a single layer in an airtight container, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 3 months. Thaw at room temperature when ready to eat, or briefly warm in the microwave if you prefer them a bit gooey.
Conclusion
This take on Mary Berry’s blondie recipe is sure to become a staple in your baking repertoire. Not only is it straightforward to make, but it also adapts well to various mix-ins and substitutions. Whether you’re a novice baker or a seasoned pro, these blondies promise a delightful treat that everyone can enjoy. Happy baking!