All the Brownies // Brownie & Blondie Recipes

Baking is my therapy. I find it very soothing to create something out of flour, sugar and butter, surrendering to the process and then enjoying the fruits of my labour at the end of it all. Which means that I generally prefer to bake ‘easy’ things; lovely layer cakes with fancy decoration or elaborate patisserie creations rarely find their way out of my kitchen. Instead, simple bakes like brownies and blondies are my go to. They don’t involve a whole lot of brain power, or washing up, which makes them the perfect cure for what ails you. Whilst a really good fudgey brownie is a thing of beauty, sometimes it can be fun to mix it up a bit, so I’ve pulled together my favourite brownie and blondie recipes for you to try… 

Toblerone Brownies Recipe

Toblerone Brownies

Win friends and compliments with these super simple brownies. Best of all, they don’t use the whole bar, so you can still sneak a few triangles whilst you’re baking…

Rhubarb & Pistachio Blondies

Rhubarb & Pistachio Blondies

Rhubarb is my jam, and it’s still just in season – so make these quick! You could substitute for strawberries, if rhubarb is hard to come by – but you just can’t beat those beautiful pink stalks when you find them!

Mini Egg Brownies // Amy Elizabeth

Mini Egg Brownies

Mini Eggs are basically crack to me, which makes these brownies very dangerous indeed.

Vegan Coconut Brownies // Amy Elizabeth

Vegan Coconut Brownies

Don’t compromise when catering for vegan friends; these vegan brownies don’t use any unusual ingredients (by which I mean, you won’t have to make a special trip to the health food shop) and are just as fudgey as ‘regular’ brownies.

Lemon and Raspberry Blondies

Simple, summery and full of fresh raspberries that burst in every bite. Don’t give these all away, or you’ll regret it!

Dark & Stormy Brownies - Rum and Ginger Brownies // Amy Elizabeth

Dark & Stormy Brownies

Ginger, lime and rum all come together to make these brownies a bit of a tastes sensation. A little bit unusual; a lot more-ish.

Brown Butter Blondies

Sometimes it’s best to let your ingredients do the talking. Browning butter brings out a delicious nutty flavour that’s the star of these simple blondies.

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Rhubarb & Pistachio Blondies

Rhubarb & Pistachio Blondies

These blondies were the work of a flash of inspiration, a moment of pure recipe genius. Rhubarb is one of my favourite ingredients – prettily pink and perfectly tart – and it’s just come back into season. The rhubarb available at this time of year is forced rhubarb, grown in the dark in sheds and picked by candlelight in a rather romantic setting that leads to tender, delicate fruit. Happily, much of this rhubarb is grown in the ‘rhubarb triangle’, right here on my very doorstep. This forced rhubarb is only available until March, when outdoor-grown rhubarb takes over, so I like to make the most of it whilst it’s around.

Rhubarb & Pistachio Blondies

These blondies came to me whilst I was ruminating over the stalks that I’d just picked up at the greengrocer – the tart flavour of the rhubarb paired with the crunch (and wonderful green colour) of pistachios and the creamy white chocolate. For something dreamed up in my head and pulled together last minute, these blondies were a big success. I say as much, because at least two of my colleagues declared them to be the best thing I’ve ever baked. I’m not sure if they’ve cottoned on to the fact that the more praise I get, the more likely I am to spend my evenings whipping up sweet treats for them, but either way, it is the rhubarb that is the star of this show. 

Rhubarb & Pistachio Blondies

Rhubarb & Pistachio Blondies
Yields 12
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Ingredients
  1. 200g white chocolate, roughly chopped
  2. 125g unsalted butter
  3. 150g golden caster sugar
  4. 2 large eggs
  5. 1 tsp. vanilla extract
  6. 200g plain flour
  7. 200g rhubarb, cut into 1cm chunks
  8. 50g pistachios, chopped
Instructions
  1. Pre-heat the oven to 170C and line a square baking tin with baking paper.
  2. Place a bowl over a saucepan of simmering water and gently melt 150g of the white chocolate and the butter together.
  3. Remove from the heat and mix in the sugar.
  4. Beat in the eggs and vanilla extract - don't worry if the mixture looks like it is splitting at this stage.
  5. Sift in the flour and stir together until just combined. Throw in the rhubarb and most of the pistachios (save a handful to scatter on top) and fold into the batter.
  6. Pour the mixture into the prepared tin and smooth over with a knife. Scatter over the remaining chocolate and pistachios.
  7. Bake for 35-40 minutes. The blondies should be firm and golden brown on top, but don't worry if a skewer doesn't come out completely clean.
  8. Leave to cool and cut into chunks to serve.
Amy Elizabeth http://amyliz.co.uk/

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Brown Butter Blondies

Brown Butter Blondies // Amy Elizabeth

I think I might be the last person on the Internet to discover brown butter, which frankly, is a travesty. To be fair, I’ve eaten it before, I just didn’t know it was a ‘thing’. My best friend (and maid of honour) has a house in France (or rather, her family does), which we used to visit once a month or so for years. I was very lucky that her brother wasn’t interested in family holidays – and I very much was. In the mornings we would eat crepes, cooked in a frying pan with butter and by the second or third, the butter would have browned a little, giving a delicious nutty flavour. I’m not sure why I never thought to recreate that flavour – until now.

Browning butter sounds like a more complicated process than it is – all you need to do is gently bubble the butter in a saucepan until it turns brown. It’s really as simple as that. The butter gives a deeper, nuttier flavour than you usually find in a blondie, and makes them really fudgey. Blondies can sometimes be a little dry and cakey, but not these bad boys. You can add chopped pecans instead of the white chocolate if you prefer a bit of bite, or go for both if you’re really feeling adventurous. One bite of these little beauties and all your problems will melt away, and if you choose to share them then you’ll be very popular indeed.

Brown Butter Blondies // Amy Elizabeth

You’ll need:

  • 160g unsalted butter
  • 150g white chocolate
  • 150g golden caster sugar
  • 2 large eggs
  • 1 tbsp. vanilla bean extract
  • 175g plain flour
  • pinch of salt
  • 100g white chocolate, chopped (or chocolate chips)

Brown Butter Blondies // Amy Elizabeth

1. Pre-heat the oven to 170°C

2. Cut the butter into chunks and place in a small saucepan. Melt over a low heat, stirring occasionally. Keep the butter gently bubbling for around 5 minutes until the butter has browned.

3. Melt the chocolate in a bowl over a saucepan of simmering water. Stir in the butter.

4. Add the sugar and stir until well incorporated.

5. Beat in the eggs and vanilla extract.

6. Sift the flour and salt into the mixture. Fold the dry ingredients in gently until well-mixed.

7. Finally, fold in the chocolate chunks. Pour into a prepared brownie tin.

8. Bake for 25-30 minutes until slightly browned on top.

9. Cut into chunks and leave to cool – if you can wait!

Brown Butter Blondies // Amy Elizabeth

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Lemon and Raspberry Blondies

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There are some flavour combinations which just go together. Matches made in culinary heaven, making their way from dish to dish, spreading joy wherever they go. Tomato and basil. Chocolate and orange. Salt and pepper. Chilli and lime. They just make sense, don’t they? Raspberry and white chocolate is one such combination: the tartness of the raspberries cutting through the creamy sweetness of the white chocolate to create the perfect pudding. From crumbly muffins to velvety panna cottas, raspberry and white chocolate are a fail-safe flavour dream team. Add a sprinkle of lemon, and you’re really onto a winner.

These blondies are the result of my insatiable sweet tooth; a desire to bake (and to eat baked goods) overwhelmed me and the only thing to do was to throw everything into a baking tray and hope for the best. What came out of the oven at the other end were sticky, moist blondies tinged pink by the raspberries which, when cut into large chunks, satisfied every sweet craving I’ve ever had. Blondies are usually more cake-like than brownies but these were sufficiently squidgy. They also disappeared in about five minutes flat when I took them into the office, which is always a good sign.

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For this recipe, I used frozen rather than fresh raspberries. The reason are two-fold; the first is that raspberries are not currently in season and are therefore not as sweet (or as cheap) as I’d like. The second is that frozen raspberries are less structurally sound than a fresh raspberry, so break up pleasingly in the batter – providing a picture-perfect pink swirl to these blondies. As always, my blondies are based on the recipe by the Hummingbird bakery and if you’re a fan of tasty bakes, theirs is definitely the cookbook to invest in!

Let’s get stuck in, shall we?

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You’ll need:

  • 150g white chocolate
  • 125g unsalted butter
  • 150g golden caster sugar
  • 2 large eggs
  • big splash of vanilla extract
  • 200g plain flour
  • pinch of salt
  • 200g de-frosted raspberries
  • zest of 1 lemon

1. Preheat the oven to 170°C

2. Line a baking tray with baking paper. I used a fairly small Pyrex dish so that they were fat but you can use a larger tray for a more even size.

3. Break the chocolate into chunks and cut the butter into cubes. Pop in a bowl over a pan of simmering water and leave to melt, stirring occasionally.

4. Remove from the heat. Stir in the sugar until fully incorporated.

5. Add the eggs and vanilla extract. Stir quickly together (you don’t want the eggs to scramble!). Don’t worry if the mixture looks like it’s splitting – once you’ve added the flour it will come together nicely 🙂

6. Sift in the flour and salt; stir until you have a batter. Try not to over-mix as it can make the finished blondie a bit too firm.

7. Add your raspberries and lemon to the mix and fold in until you’re happy that the raspberries are evenly distributed.

DSblondie batter.jpg

8. Pour into your baking tray and bake for 35-40 minutes. The top should be golden brown but a knife won’t come out completely clean when you test them. As long as it’s not still liquid, they’ll be delicious!

9. Leave to cool and cut into chunks ready to serve.

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