Sweet Saturdays – Chunky Chewy Blondies.

If you follow me on Instagram – and if you don’t now’s a great time to start – you’ve no doubt already seen these glorious golden bars of deliciousness! I wasn’t surprised when so many folks asked for the recipe; and I’m certainly not one to judge if there was any phone screen licking action going on…. you should see me with pictures of Jason Momoa!

Screen licking worthy blondies

These blondies are such an easy, inexpensive bake that they’re a regular favourite in our house. I can manage to make them with only minimal help from Ed or the kids (me and oven gloves don’t get on, they hide and I forget them). IF you have any leftovers, they keep nicely in a cake tin/airtight box for about a week. You can also freeze them for three months; just cut into bars, cool completely, then wrap in grease proof paper and store in a freezer safe box/bag.

Without further ado……


  • 200g light soft brown sugar
  • 75g margarine or unsalted butter
  • 1 large egg
  • 0.25 teaspoon bicarbonate soda
  • 0.5 teaspoon baking powder
  • 125g plain flour
  • 0.5 tablespoon vanilla extract
  • 200 – 250g fillings of choice (for this batch I used 2 bags choc chips and 50g chopped pecans)


  1. Pre-heat your oven to 175c and place the shelf in the middle. Line an 8 inch square baking tin with aluminium foil, making sure you leave an over hang at the edges to lift out your bake.
  2. Melt the butter/margarine over a low heat until just liquid – no bubbling!
  3. In a stand mixer with the whisk attachment (or a large bowl with a manual/electric whisk) combine the sugar, vanilla and egg until creamy.
  4. Add the melted butter with the whisk running *DO NOT ADD RED HOT BUTTER, YOU WILL HAVE GROSS SCRAMBLED EGGS!*
  5. While this is mixing, combine your baking powder and bicarb with your flour (I usually put it all in my weighing scale dish)
  6. Beating between each addition, add the flour in 3 parts. When the last batch of flour is added, beat until just combined.
  7. Fold in your fillings. It will be very thick and chunky! Transfer to your prepared tin and spread/squish out as evenly as you can.
  8. Bake in your preheated oven for 20-25 minutes. You’re looking for a golden crust to form around the edges and on the top.
  9. Once baked USING OVEN GLOVES DEE remove from the oven and place on a cooling rack for a few minutes. Then lift out of the tin using the foil over hang and place back on the rack to cool further.
  10. While the blondie is still slightly warm, cut it into pieces that suit you… or don’t cut it at all, I’m not here to tell you what to eat!

Fantastic fillings to try.

If you don’t like choc chips and pecans, there are literally bajillions of filling options for these blondies! I’ve made Fudge bar blondies, Twix blondies, Oreo blondies, Bourbon biscuit blondies, Caramac blondies…….. the only limit is your imagination! I think next I’m going to have a go with Curly Wurly, or maybe Rolos, or maybe Dime Bars!

What would your dream blondie filling combo be? Let me know in the comments below! And if you do decide to go for it and bake your own Chunky Chewy Blondies please tag me on social media so I can see your creations…. and maybe lick my phone screen.

Go on, you know you want to!

One Comment on “Sweet Saturdays – Chunky Chewy Blondies.

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