The trees are dropping their crisp burnt orange leaves. Four seasons have passed since I attempted my first batch of blondies. I’ve been eating them in the Christmas excitement, in the dreary grey months and in the warmth of summer. Autumn called for my fourth batch of blondies.

They’ve been mixed, folded, baked, sliced and wrapped. They may be the best batch yet.

Having tried three previous recipes, these achieve the crunchy outside with cracks breaking through and the gooey centre. The joy of a blondie is the sweet caramel flavour that is achieved by melting the butter until it starts to foam (this is the water evaporating from the butter). It provides a rich flavour and caramel colour. This is one of the many reasons that the blondie need only be a small square in size.

Other blondies I’ve baked resemble a sponge mixture rather than a gooey brownie like mixture. The gooey centre is indulgent, sweet and quite literally melts as you eat it. However, on the second and third day (it is unlikely they will last too much longer without being devoured), the texture hardens a little and is cakier. So, you have the best of both worlds. Should you want gooey and soft – eat within a few hours of baking. Should you want cakey – eat any time after the first day!


My Felicity Cloake like aim to create the perfect – in this case – blondie may also be complete. These come from Georgina Hayden’s ‘Stirring Slowly’. The recipes have the intention of ‘restoring and reviving’. Whilst a blondie might not include kale or quinoa, they’re definitely a way to make yourself feel better. Grab that duvet, put that Christmas film on and eat a blondie or two.

The Recipe (From Georgina Hayden’s ‘Stirring Slowly’)

2 tsp. baking powder
1/2 tsp. sea salt
250g plain flour
180g coconut oil or butter
300g soft light brown sugar
2 eggs, beaten
1 1/2 tsp. vanilla extract
125g dark and white chocolate, chopped into chunks

– Pre-heat the oven to 180 degrees celsius. Grease and line a 20cm square tin with greaseproof paper.
– Place the baking powder, salt and flour into a bowl and mix together.
– Place the butter or coconut oil in a pan and melt it. Add the sugar and heat until it starts to get a little frothy.
– Take off the heat and pour into a bowl. Leave to cool for 15 minutes.
– Beat in the eggs and vanilla extract.
– Fold in the flour mixture and chocolate chunks.
– Bake in the oven for 30 minutes, until crisp on top and still a little gooey inside.
– Leave to cool for 10 minutes, then remove from the tin, slice into squares and enjoy.