Name: Easy UK Blondie Recipe - Printable
Prep time: 15 min
Cook time: 30 min
Total time: 5 h 45 min
Yield: 16
Cuisine: English
Ingredients: 20cm (8″) Square Baking Tin; Baking Paper; Very Large Mixing Bowl; Electric Hand Whisk; Spatula; 255g (1 + 1/8 Cup) Unsalted Butter, room temperature; 250g (1 + 1/4 Cups) Soft Light Brown Sugar; 150g (2/3 Cup) Caster Sugar; 2 Large Eggs, room temperature; 1 tbsp Vanilla Extract or Paste; 1/2 tsp Salt; 320g (2 + 1/4 Cups) Plain Flour

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Wish you had a gooey UK blondie recipe, instead of trying to use volume or cups? Need a no frills, easy to follow recipe? Learn how to make blondies the easy way! Made in just one bowl, these gooey delicious vanilla bars of heaven, are guaranteed to delight your taste buds. Keep reading for the full recipe, and all my tips and tricks…

Someone taking the top blondie off a stack of 5

Easy blondies recipe

There are a lot of brownie and blondie recipes on Kitchen Mason. And for good reason!

Being a traybake, they’re usually super quick and easy to make. Their texture is always pleasing… That crispy edge with a gooey chewy middle… YUM!

Whether you love a fudgy chocolate brownie or a sweet and gooey blondie, you’re guaranteed a little moment of sweet, delicious bliss when you bite into one.

Living in England, I know first hand how frustrating it can be, sifting through thousands of recipes, only to find one that you have to convert from US cups. Well not here! This super easy blondies recipe uses UK measurements and metrics.

So you can be sure you’ll get perfect results EVERY SINGLE TIME!

A baking tray of blondies made in the UK

Are blondies supposed to be gooey in the middle?

Yes! Just like brownies, blondies are definitely supposed to be gooey in the middle.

They should have a crispy golden top, a chewy edge and a gooey middle. And don’t worry, this UK blondie recipe yields exactly that! Pure blondie perfection.

A plate full of UK blondies with white flowers

Why do you have to let blondies cool before cutting?

To achieve the perfect blondie texture, patience is a must. You absolutely HAVE to let them cool completely in the tin. And if you want a nice, clean cut edge? You will have to chill them for a few hours too.

It might seem like a long time, but it’s worth it, I promise. If you don’t let blondies cool before cutting, the texture will be far too wet, and you’ll get yourself into a right royal mess!

Popular variations of a uk blondie recipe

This UK blondie recipe is of the plain variety. No bells, no whistles – just perfectly golden, chewy, gooey blondies.

The wonderful thing about blondies though? How easily you can change up the flavour by simply adding a few ingredients! Here are a few I know you’ll love…

Ingredients and substitutions

Confused about what ingredients to buy? Not sure about a substitution? Here’s what you need to know…

Butter – This has become an expensive ingredient lately. Yes, you can taste the difference when you use a high quality brand like Lurpak. But it’s not the end of the world if you use a cheaper version. Just make sure it’s unsalted, and it’ll turn out great!
Brown Sugar – Light soft brown sugar aids the chewy texture in your blondies. It also holds onto more liquid, and spreads less during baking as a result. You can use all brown sugar, but it may affect the texture slightly.
Caster Sugar – (superfine in the US) White sugar gives a lovely golden colour, and spreads more than it’s brown sugar counterpart. You can use all caster sugar, but it may affect the texture a little.
Eggs – Large free range organic eggs are my go to. Again, these have become more expensive recently. But any large egg will work.
Vanilla – Now this is where you need quality. Supermarket vanilla flavourings are useless. Use a high quality vanilla (like Little Pod vanilla) and I promise, you’ll never look back! You can really taste the difference in the end product.
Salt – Don’t skip this. Seriously. It mellows out the sweetness a little, and brings out the best in the other ingredients. Just like in your dinner, funilly enough!
Flour – Plain, all purpose flour is perfect here. No need for a fancy, expensive brand. The cheap supermarket versions will work perfectly!

Someone taking a blondie from the top of a stack

UK blondie recipe tips

Here are tips you’ll find helpful when making this recipe.

Read through the whole recipe and prepare/weigh out your ingredients before you begin, to avoid unnecessary (and potentially costly) mistakes.
Can’t be bothered to line the base and all four sides of your square baking tin? Use one long strip to line the base and TWO sides. Then clip wooden pegs on the edge to secure the paper while baking. (If you don’t, they might fall onto your blondies.)
Make sure you use a very large mixing bowl. This recipe makes a lot of blondie batter, and you need the high sides to stop the electric whisk from splattering it everywhere!
Use a high quality vanilla extract or paste for the optimum blondie flavour.
Don’t rush or skip cooling!! Be patient, and allow your blondies to completely cool in the tin. I also recommend chilling for 3 hours if you want clean cut bars. Trust me, it’s worth it.

Someone picking up a blondie from a blue plate

Time management

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier.

Preparing the batter only takes 15 minutes at the most.
Baking your blondies will take approximately 30 minutes.
Allowing the blondies to cool completely in the tin will take anywhere from 1-3 hours, depending on the time of year. (Longer in Summer, shorter in Winter.)
For clean cut bars, allow 3 hours extra for chilling in the fridge.

Only just getting into baking? Not as confident as you’d like to be? Before tackling this UK blondie recipe, check out Baking for Beginners. It’s packed full of helpful tips and information to boost your confidence and baking knowledge! Plus, you get some pretty awesome freebies!

If you like this recipe…

…you might also like:

UK Blondie Recipe – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

Here is what you will need to make 16 bars.

255g (1 + 1/8 Cup) Unsalted Butter, room temperature
250g (1 + 1/4 Cups) Soft Light Brown Sugar
150g (2/3 Cup) Caster Sugar
2 Large Eggs, room temperature
1 tbsp Vanilla Extract or Paste
1/2 tsp Salt
320g (2 + 1/4 Cups) Plain Flour

Essential equipment

20cm (8″) Square Baking Tin
Baking Paper
Very Large Mixing Bowl
Electric Hand Whisk
Spatula

Instructions

First, preheat your oven to 170ºC/160ºC Fan/338ºF. And lightly grease and line your baking tin with baking paper.

Tip! Use one long strip to line the base and two sides, then use wooden pegs to secure the loose paper to the edges of the tin.

Next add the butter (255g | 1 + 1/8 Cup), brown sugar (250g | 1 + 1/4 Cups) and caster sugar (150g | 2/3 Cup) to your very large mixing bowl. Cream with an electric hand whisk until very light and fluffy.

Then add in the eggs (2 x large), vanilla (1 tbsp) and salt (1/2 tsp) and beat again until smooth.

Butter, sugar, egg, vanilla and salt beaten together in a bowl

Finally, add in the flour (320g | 2 + 1/4 Cups), and fold in using a spatula. Don’t over mix! Fold only until there are no more streaks of flour visible. And that’s it! Your blondie batter is finished.

Now tip the batter into your prepared tin, and smooth it out. (See what I mean about the pegs keeping the baking paper up?)

Blondie batter smoothed out in a lined baking tin

Bake in the preheated oven for 30 minutes. When it’s done, the top will be golden, the edges a slightly deeper colour, and it will still have a slight wobble in the middle.

Now for the hard part – Allow your blondie to cool completely, in the tin, at room temperature.

Want nice neat, clean cut slices? Once it’s completely cooled, pop it in the fridge for about 3 hours (or more). Then remove from the tin, peel off the baking paper, and slice into 16 perfect bars.

Didn’t I tell you this was a super easy blondie recipe?!

How to store blondies

Store your blondies in a metal container at room temperature, and consume within 3-4 days.

Avoid using plastic tubs if you can. Sugar sweats when stored in plastic, which can affect the texture.

Someone picking up a fudgy blondie from a plate

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Someone taking the top blondie off a stack of 5. A text overlay says 'quick and easy blondies'