As the name suggests, blondies are a white chocolate version of brownies. I find them a bit more subtle in flavour and they make a great end to a meal, especially with a few chewy cranberries thrown in for texture.

Makes 9

Makes 9




  • 230g butter, plus extra for greasing
  • 340g dark brown sugar
  • Pinch of salt
  • 1 tsp vanilla extract
  • 2 eggs, lightly beaten
  • 280g plain flour
  • ½ tsp bicarbonate of soda
  • 1 tsp baking powder
  • 240g white chocolate, chopped into small chunks
  • 4 tbsp dried cranberries

Cooking instructions

  • Preheat the oven to 180°C/Gas 4. Lightly butter a 23cm square cake tin and line with greaseproof paper.
  • Melt the butter in a saucepan and whisk in the sugar and salt. (A good whisk now will make the mixture slightly lighter and fluffier.) Add the vanilla extract and whisk again. Remove from the heat.
  • Add the eggs to the butter mixture and stir well. Sift the flour, bicarbonate of soda and baking powder into a large bowl, then whisk in the egg and butter mixture a little at a time. (It’s important to do this in stages so that you don’t get any lumps.)
  • Leave the mixture to cool slightly, then fold in the chocolate chunks and the cranberries. (If the mixture is too hot, the chocolate will melt.) 
  • Spoon into the prepared cake tin and spread out evenly. Bake for 35–40 minutes until the outer edges are firm and the middle still a little soft. 
  • Leave to cool on a wire rack for at least 10 minutes, then cut into squares before serving. Once cooled, the blondies will keep in an airtight container for up to a week.

How to bake without sticking

Lining the tin with greaseproof paper acts as an insurance policy to stop the blondies from sticking and means you can have a higher ratio of chocolate in the mix. Remember to smooth out the top of the blondies when you fill the tin so that they cook evenly.

Read more in Gordon's recipe books...

Recipes extracted from Gordon Ramsay's Ultimate Cookery Course, published by Hodder & Stoughton, £30