Bad Blondies

The slutty brownie has been around the block once or twice already since it’s internet debut and while I know you shouldn’t mess with a good thing, I just couldn’t resist. Sometimes my attempts fail but sometimes I surprise myself with a glorious success. These blondes belong in the successes, along with the Jaffa Cake and the much appraised Banoffee Pie. The even naughtier version of the slutty brownie, these define gluttony.  A layer of dark chocolate cookie topped with biscuits and covered in chocolate chip blondie… I did say naughty


I wanted them to be aesthetically pleasing and not all beige. As a general rule beige is never a great colour for food, which is why I did a chocolate cookie layer. I was also concerned about the sugariness of them so some cocoa adds a nice rich constrast. That’s the same reason I added chocolate chips to the blondie batter. I often find blondies can be a little bit sickly without anything to break up their buttery sweetness.


This recipe is easily adaptable. Use your favourite cookie/blondie/brownie recipes and whatever biscuits you please. Start by preheating your oven to 180C and greasing the pan (mine was about 9x9in)

 Chocolate cookie:

  •  115g butter
  • 90g brown sugar
  • 90g white sugar
  • 80g cocoa powder
  • 125g chocolate chips
  • pinch of salt
  • 1 tsp. vanilla extract
  • 1 egg
  • 2 – 3 tbsp milk
  • 100g chocolate chips
  • 100g white chocolate chips/chunks/ or I used a chopped bar because I had no chips to hand.


Cream your butter until pale, add the sugar and continue to cream until fluffy.

Add the egg and vanilla extract and whisk to combine.

In a bowl mix together the flour, cocoa powder and salt, add to the wet ingredients and fold gently.

The mix will be really thick, I stirred more then folded until I couldn’t see any more powder.

Add the milk and then the chocolate chips/chunks. Image

You’ll have a thick sticky dough which is a bit tricky to spread but bakes gorgeously. Image

Let it sit in the fridge while you prepare the blondie batter.


  • 100g butter
  • 200g  brown sugar
  • 1tbsp vanilla essence
  • 1 egg
  • 125g flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 100g chocolate chips

Melt the butter gently in a bowl, you can do it in the microwave to save time and dishes.

Add the sugar and mix to combine. Image

Beat in the egg and vanilla and mix well.

Fold in the dry ingredients, until just combined – don’t overmix, the dough will be quite thick.

Fold in the chocolate chips.



Now to put it all together:

Press your chosen biscuits into the cookie dough, I just got excited about putting everything together and so didn’t do it very uniformly. I filled any spaces with extra biscuit – waste not want not!


Dollop the blondie batter onto the biscuits, and spread as evenly as you can over them. ImageImage


Bake for 25 – 30 minutes, a skewer should come out with a few moist crumbs but no raw batter.

Leave to cool completely before slicing them or the blondie will just be sludgy and messy.


Tip – when I’m cutting cakes with icing or things with different layers I wipe the knife with a wet cloth between slices so as they stay neat and you can see the layers.


These are so bad they’re beyond good, these blondes will keep you coming back for more, and more, and more. Can you tell I love a cliche almost as much as I love alliteration.



White Chocolate, Cherry & Cranberry Blondies

If you’ve got no plans this Saturday then make these blondies your plans. They’re soft, chewy and fruity, dotted with heavenly little bits of white chocolate. They are perhaps the chewiest blondies I’ve ever made and the dried fruit only adds to that. The tartness of the cherries and cranberries is also a nice contrast to the sweetness of the white chocolate.


  • 200g sugar
  • 100g butter
  • 1 egg
  • 1 egg yolk
  • 1tsp vanilla extract
  • 100g white chocolate
  • ½ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 125g all purpose flour
  • 100g white chocolate chunks or chips
  • 100g dried cranberries
  • 100g tart dried cherries

The trick to the chewy is the extra egg yolk and melting the butter. I let my butter get a little bit brown which added a nice nutty buttery flavour.

Preheat the oven to 180C

Grease and line a 20cm pan

Melt the butter on a low heat and let it simmer gently on the hob for about 5 minutes, don’t burn it.

In the mean time melt the 100g white chocolate in a bowl over barely simmering water.

When the butter has darkened slightly add the sugar and stir until combined.

Weigh the dry ingredients out into a separate bowl.

Add the vanilla, egg and egg yolk to the butter mixture and whisk to combine, then add the melted white chocolate and whisk again.

Fold the dry ingredients into the whisked mix until they’re well combined

Finally add your cranberries, cherries and white chocolate chips. The batter will be very thick so mix well to make sure it’s all thoroughly combined and your fruit and chocolate are distributed throughout.


Bake for 25 minutes, until the edges are lightly browned and the top is shiny. Don’t worry if it wobbles in the middle and looks uncooked.

Allow to cool in the tin for an hour at least before cooling further on a wire rack.Image

Don’t try and cut them straight away because they’ll seem still raw. Wait a few hours, or overnight, for them to really firm up.


These blondes are adapted from Sally’s Baking Addiction which I use for inspiration all the time, such great ideas for cookies, bars and blondes, worth a visit. Next time I would probably use less sugar because the melted white chocolate really sweetens the batter.

Have a great weekend!

Bargain Banana Blondies


I never come away from a market empty handed and when I heard bags of bananas going for 50p, well I was sold and so were the bananas, ha.  I call them Bargain Banana Blondies because for 50p I honestly got about 3 kilos of bananas. I didn’t worry about using them all up at all. I love forgetting about bananas, coming back to the bag and finding their mottled black and yellow skins absolutely perfect for banana cake. Any excuse to bake! This time I decided to try something new. We know everyone loves a brownie, they’ll never be beaten but blondies are still a bit of a novelty.  It doesn’t matter if your bananas weren’t a bargain these will still be sweet.

  • 200g white chocolate
  • 100g butter
  • 225g caster sugar
  • 1 egg
  • 2 tsp. vanilla extract
  • 250g chopped bananas (overripe, really overripe!)
  • ¼ tsp. baking powder
  • 225g plain flour
  • 100g dark chocolate, chopped


Preheat the oven to 190C/170C fan

Melt the white chocolate and the butter gently over a low heat

Add the sugar, egg, vanilla and bananas then beat until the mix is smooth

Sift together the flour and baking powder and add your chopped chocolate then fold through the wet mix

*I didn’t chop up my chocolate too fine because then you just get yukky melty smears, mine were good sizeable chunks that held their shape while they baked.

Pour the mix into a prepared tin and bake in the oven for about 35 minutes. The top should be glossy and wobbly when you take them out.

Let them cool completely before you even attempt to cut them, they will be gooey!


Depending on your taste you could switch the dark chocolate for milk, or white, some macadamia nuts would go well with white chocolate.  Next time I think I’ll try them with the banana caramel I used here.  Personally I think the dark chocolate is nice because it balances the sugary sweetness of the white chocolate and bananas… although I’d easily eat banana blondies full of caramel or white chocolate chips.

These were a big hit and my baking guinea pig enjoyed them so much she was inspired to make her own to take a to a friend’s Thanksgiving dinner. She reported back that there were good reviews all round.