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Make homemade blondies in a matter of minutes with my decadent, best blondies recipe.

Gemma’s Best Ever Blondies

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My Best Ever Blondies recipe goes for the gold with indulgent butterscotch and chewy, brownie-like texture.

Hi Bold Bakers!

I have a secret… Although I don’t often admit it, I actually prefer butterscotch to chocolate. I know all of you chocolate-loving Bold Bakers are thinking no way, lady – wellmy Best Ever Blondie Recipe might just convert you. Decadent, chewy butterscotch makes this hands-down the best blondies recipe.

What is the Difference Between a Blondie and a Brownie?

If you’ve never tasted one before you might be asking what is a blondie and how is it different than a brownie. Well, it’s really simple and it’s pretty genius. A blondie is a fudgy baked bar with the same textural elements of a brownie. Brownies are balanced with a magic ratio of oil, sugar, flour, chocolate, and eggs. A bit of flour, rich eggs, and sweet sugar provide brownies with moisture and allow them to cook without being “set” entirely. These elements form that unmistakable fudge center and can be found in a blondie as well. While a brownie uses dark chocolate to flavor the batter, blondies get their blonde color and butterscotch flavor from caramel-like brown sugar, aromatic vanilla extract, and rich white chocolate. The result is a unique caramel flavor and brownie texture, hence “blonde brownies” or blondies.

Blondie Recipe

How Do You Make a Blondie?

What makes this one of my best desserts is not just the taste but the simplicity of its process. This blonde brownie recipe is a foolproof, one-bowl recipe that can be made in under 15 minutes. Because this blondie recipe is made with such simple baking ingredients, it’s the kind of treat that can be made at the drop of a hat. I love to make these blondies for all kinds of occasions but I am known to make them for no reason at all. For your blondies, start by mixing together melted butter and brown sugar. After that, crack in your eggs and be generous with your vanilla. Then, fold in the flour and the white chocolate chips. That’s it! After baking in the oven for 30 minutes, your blondies will come out golden brown on top and thick and chewy in the center. Chocoholics, prepare to swoon.  You are about to have a new favorite dessert!

Best Ever Blondies

How to Make Brown Sugar

Should you be unable to find brown sugar in your country, be sure to check out my homemade brown sugar recipe. With just two ingredients, throwing together your own brown sugar is simple. I personally love to make my own basic ingredients as it means I never run out of building blocks for a great dessert.

Blondies Sundae

What Can I Add to Blondies?

I love the flavor of these so much that I don’t really think they need anything else. That being said, feel free to add your favorite nuts and toppings to take these blondies above and beyond.

Check out these recipes for more Big and Bold flavor:

4.37 from 68 votes
Gemma's Best Ever Blondies
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
My Best Ever Blondies recipe goes for the gold with indulgent butterscotch and chewy, brownie-like texture.
Course: Dessert
Cuisine: American
Servings: 9
Author: Gemma Stafford
  • 1 cup (8oz/225g) butter, melted
  • 2 cups (12oz/340g)brown sugar
  • 2 eggs , room temperature
  • 1 tablespoon vanilla extract
  • 2 cups (10oz/284g) all-purpose flour
  • 1 teaspoon salt
  • 11/2 cups (9oz/255g) white chocolate chips
  1. Preheat your oven to 350oF (180oC). Butter and line an 8 x 8 inch tin with parchment paper and set aside.
  2. Melt the butter in the microwave for 25-30 seconds or in a pot on the stovetop.
  3. In a medium bowl whisk together the melted butter and brown sugar.
  4. Make sure that the mixture isn't hot, then stir in the egg and vanilla.
  5. Using a spatula, mix in the flour and salt. Once the batter is evenly combined fold in the white chocolate chips.
  6. Transfer the batter into your lined tin, and bake for roughly 30 minutes, until the top is golden brown, and the middle is just set. To achieve the perfect blondie on the inside you want to make sure you bake then for just the right amount of time and don't over bake them.
  7. Allow the blondies to completely cool in the tin before removing from the parchment paper and cutting.
  8. Cut the blondies into 9 squares and enjoy warm preferably. Cover and store at room temperature for up to 3 days.



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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Write a Comment and Review

  1. Sally on October 17, 2018 at 5:00 pm

    350 for 30 minutes was not enough time for mine 🙁 i only have a glass 8X8 pan, the top is goldem brown, took them out to cool and completwly oozing rawness inside. I suggest 375

    • Gemma Stafford on October 18, 2018 at 7:13 am

      Hi Sally,
      Can I ask you about your oven. The type of oven I mean. I use a conventional oven for this bake and do not have an issue with it. I would appreciate your input here, do let us know,
      Gemma 🙂

  2. Aris1991 on October 14, 2018 at 11:43 am

    I just made these and they are delicious ! yum!

    • Gemma Stafford on October 16, 2018 at 4:43 am

      Hi there,
      Good to hear, thank you for this very kind review of this recipe,
      Gemma 🙂

  3. Amna on October 11, 2018 at 8:53 am

    Hey Gemma can we make this with regular chocolate chips since I can’t find white ones?

    • Gemma Stafford on October 13, 2018 at 2:48 pm

      Yes, you can! Please do let me know how you get on. 🙂

  4. Carl on October 9, 2018 at 3:55 pm

    Hi, I don’t really do much baking but it’s something I want to do more of. I love the blondies in Ben and Jerry’s ice cream and so between them and the pictures of the blondies at the top of this article, it has inspired me to get thinking about making these, or a version of them as a dessert for xmas dinner this year. However, being a total novice when it comes to sweet baking (and pretty much any other type of baking), I wasn’t 100% on the type of sugar to use. So I tried Tate and Lyle light muscovado sugar, as on the packet they said it was ideal for a few things including brownies, hoping it would also be ideal for blondies. My first batch seems to have come out fine in that they appear to have cooked through nicely, though they have a extremely light crumbly quality to them and I wonder if that’s due to refined/unrefined nature of the sugar. Just wondered if I should get a sugar that is a little less specific for my next attempt at them, such as a supermarket brand soft brown sugar for example. Any sort of recommendations would be appreciated 🙂

    • Gemma Stafford on October 10, 2018 at 8:37 am

      Hi Carl,
      I think your sugar should not have caused an issue for you with this recipe. The result should not be crumbly, but rather dense, as with all brownie type recipes. I am wondering more about your flour. All purpose flour is what you call plain flour, as I think you are in the UK, though of course I am basing this on the Tate & Lyle brand. A soft brown sugar will be good too, brown sugar is in general more moist, and a little acidic.
      I am wondering if you use a Self Raising flour, this is what would affect the texture of a bake, all other things being equal. A brownie does not have any raising agent, it is what makes it so dense.
      Do let me know, we can figure it out together,
      Gemma 🙂

  5. Erica on September 30, 2018 at 10:44 am

    This recipe did not work for me, and I’m an experienced baker. My oven was set appropriately (based on the setting and two oven thermometers inside). It just seemed like too much batter for an 8” square pan. I baked my Blondies for 60 minutes before calling it and they were still very wet inside. America’s Test Kitchen makes a similar recipe in a 9×13” pan which bakes for 25-30 minutes, and I suspect that would be better a better pan size for this recipe as well.

    • Gemma Stafford on October 1, 2018 at 7:53 pm

      Hi Erica,

      I’m really sorry and surprised to hear that. This has not been my experience. In the 8×8 they do make very thick brownies but they do bake.

      With the blondies I write in the recipe to let them cool completely in the tin before cutting. They need this time to cool down and set. Did you blondies cool down? The end result is supposed to be doughie in the middle just like in the video.


  6. Julie on September 29, 2018 at 5:32 pm

    How would you adjust for baking in a glass Pyrex pan?

    • Gemma Stafford on October 1, 2018 at 1:40 pm

      Hi julie,
      Really you will not need to do so, it will be about the time it takes to bake, and that may not be too different. Keep an eye on it, all will be well,
      Gemma 🙂

  7. Ain on September 27, 2018 at 5:31 pm

    Hi Gemma!

    Really love watching your vids. And no mixer makes it even less mess to clean for me! Yeah!!!

    Just wondering, Can I sub the flour with oat flour? Trying to make it as my lactation treats if possible.. hehe

    • Gemma Stafford on September 30, 2018 at 8:50 pm

      Hi Ain,

      Oats can’t be subbed 1:1 for regular flour as they work very differently in recipes. You can add in a little but maybe only 1/3 cup.

      Why not try my


  8. Dianna D Barbee on September 21, 2018 at 3:09 pm

    I accidently bought butterscotch chips. Can I use those or should I wait until I go back to the store?

    • Gemma Stafford on September 21, 2018 at 10:02 pm

      For sure, this recipe was originally made with butterscotch chips 🙂


  9. manameisliz on September 20, 2018 at 12:15 am

    Hi Gemma!

    I really would love to make this for my classmates at language school but I don’t have an 8×8 tin. Can I use a springform pan instead?

    • Gemma Stafford on September 22, 2018 at 9:53 am

      Hi there,
      sure you can, that will not be a problem. Cut it then into triangles, about 8 will be just right.
      I hope your classmates will be happy, I know they will, but you will have a job! you wil lbe the baking queen,
      Gemma 🙂

  10. TracyHarris on September 19, 2018 at 4:48 pm

    My husband’s comment, “my new favorite dessert!”
    High praise since his Dad was a dessert chef.

    I substituted gluten free all purpose flour.

    I will have to make another batch for my son’s roommates. Thanks!

    • Gemma Stafford on September 20, 2018 at 7:51 pm

      Tracy use them as currency iF they like them so much lol.

      When baked just right these are just right they are amazing, I agree.


  11. Gene on September 17, 2018 at 5:56 pm

    I’m having some trouble with this recipe. When their done baking, they look nice and brown on the outside but the inside seems too soft. I doubled checked the oven temperature and that’s fine. So, I’m wondering if I tried to cut them too early. I let them rest for thirty minutes and they were still warm when I tried to cut them. I’m wondering if I didn’t let them cool down enough. Any words of wisdom?

    • Gemma Stafford on September 18, 2018 at 4:04 pm

      Hi there! Different ovens do have different strength. I might suggest baking them 5-7 minutes longer and waiting till they are room temperature until cutting them. I hope that helps, enjoy!

      • Gene on September 25, 2018 at 7:37 pm

        Thank you for your help. I tried the recipe again today and they came out great.

  12. Donna Culpepper on September 15, 2018 at 10:18 am

    Great recipe! I used peanut butter chips! Oh my!!!! Delicious!

    • Gemma Stafford on September 16, 2018 at 5:01 am

      Hi Donna,
      I get some of my best ideas from you Bold Bakers! Thank you so much for this tip, others will appreciate it too.
      It is good that you are baking with us,
      Gemma 🙂

  13. Jasmine Main on September 12, 2018 at 5:37 pm


    This recipe is yummy, but what I actually did was i made a white chocolate drizzle and had that on top of the blondies! That way the white chips were easier for my mom to eat and it was yummy. I love this recipe

    • Gemma Stafford on September 13, 2018 at 4:04 am

      Hi Jasmine,
      Wow! That sounds delicious, well done you and thank you for letting us have this kind review, and tip too!
      I am happy that you are baking with us,
      Gemma 🙂

  14. Donna Vermillion on September 11, 2018 at 12:55 pm

    Hi Gemma, I do not have dry ingredient measuring cups, I didn’t even know there was a difference. I see you have 2 C. brown sugar but you also have 12 oz. I am sorry but I am confused. So do I use the 12 oz. and can I use a regular measuring cut for the 12 oz.? Thank you, I can’t wait to make the blondies but want to make sure I am using the correct amount of ingredients. Thank you for sharing.

    • Gemma Stafford on September 12, 2018 at 5:24 am

      Hi Donna,
      Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get a digital scales, it will be the most accurate of all!
      You use your scales, forget all about the cups and all will be well too.
      I hope this helps,
      Gemma 🙂

  15. Kim Hanson on September 10, 2018 at 3:40 pm

    Hi Gemma,

    I followed the directions and used your ingredient list as well. I baked them for 30 minutes and they did not look done. I baked them for another 10 min but they came out a goopy mess. Looking over the dirctions again I confirm3d to myself that there were no errors. I ate a little of the crust which was delicious but had to throw the batch away. My oven works and I do bake but somewhere something did not go right 😣

    • Gemma Stafford on September 11, 2018 at 5:32 am

      Hi Kim,
      I am sorry to hear that you had a problem with this bake. The temperature for this recipe is 180C/350F and this is a hot oven. You would always pre heat an oven too for baking.
      This is a shallow bake, a tray bake, and any tray bake should be well cooked in 30 minutes in this temperature. I think you may have a problem with your thermostat, though of course I cannot know this. I am sorry, I hate that you wasted your ingredients, that really upsets me too. Do have your oven checked, it will be worthwhile, others have successfully baked this recipe.
      Gemma 🙂

  16. Sam on September 10, 2018 at 7:34 am

    Hi Gemma!
    Thank you for sharing your recipes, tips, and knowledge! I love following you, I have started baking so much more and loving it. My question is, would it matter if I use a glass instead of tin to bake them in?

    • Gemma Stafford on September 11, 2018 at 6:10 am

      Hi Sam,
      Thank you for your kind words.
      I think this bake will work really well in a glass pan, try it! The time may be slightly different, but not much, and you will be able to see how it is baking.
      I hope this works well for you,
      Gemma 🙂

  17. Tylerlovesme on September 10, 2018 at 3:54 am

    Can i use chocolate chips instead of white??

    • Gemma Stafford on September 10, 2018 at 5:27 am

      Hi there,
      Sure you can, vary this, or any recipe according to your taste, all wil lbe well,
      Gemma 🙂

  18. Hifza on September 10, 2018 at 12:11 am

    Hi wanted to know y didnt you add baking powder or baking soda to it??

    • Gemma Stafford on September 10, 2018 at 3:49 am

      hi there,
      This type of bake is dense, like a brownie, it is not meant to rise. It is what it is meant to be.
      I hope this helps,
      Gemma 🙂

  19. Ava Dubie on September 9, 2018 at 6:06 pm

    Sounds delicious, I don’t have white choc chips, will they still be old? I just discovered you Gemma and I love watching you 🙂 I’m making that three (?) ingredient flat bread tomorrow and possibly the blondies…Hubby ordered me a brand new stand mixer, it arrives Wednesday and I’ll be looking to you for many a recipe that’s for sure!
    Thank you

    • Ava Dubie on September 9, 2018 at 6:07 pm

      Oh goodness, not “old” I meant to type will they still be GOOD:)

    • Gemma Stafford on September 9, 2018 at 8:15 pm

      Hi Ava,

      yes you can totally make the blondies if you don’t have the white chocolate.

      I’m really delighted you like my recipes. We are heading into baking season so that stand mixer will be getting a lot of use.


  20. Jenevy on September 9, 2018 at 6:01 am

    This is the best blondies recipe..I made this in one of our family gathering and I actually made two kinds of blondies, one is your recipe and the other one I got from the other site. And guess what? Your blondies is their favorite. I just have to change it a little, I know that the white choco chips is important but I change it with raisins and nuts and it’s still dielicious..

    • Gemma Stafford on September 9, 2018 at 2:24 pm

      I’m a huge fan of this recipe too, Jenevy :).

      Make sure you save the recipe on the site so you always have it.


      • Jenevy on September 11, 2018 at 3:13 pm

        I actually wrote it on my secret recipe notebook..🤫😁

        • Gemma Stafford on September 11, 2018 at 8:41 pm

          lol, I need one of those 🙂

          • Jenevy on October 14, 2018 at 7:12 am

            Since this is a big hit to my family and they always request me to bake this,I want to make a big batch of this goodies.Can I double the recipe or triple it?

            • Gemma Stafford on October 16, 2018 at 3:55 am

              Hi there,
              Yes, you certainly can. You can make, bake, refill the pan and go again. This batter will not suffer by being left to sit for a time. If you have a pan big enough to take all of it then you are good to go!
              Thank you for being in touch,
              Gemma 🙂

  21. Suha Moiz on September 8, 2018 at 11:02 pm

    What a recipe! This is amazing! I loved the blondies, they turned out super chewy and super tasty! Thanks Gemma ❤

    • Gemma Stafford on September 9, 2018 at 2:49 pm

      Success!! This is also one of my favorites 🙂


  22. Caitlin on August 31, 2018 at 1:28 pm

    Very tasty (though so sweet they made my teeth ache!).

    I did have to cook for longer than 30 minutes (about 45 mins, though I just moved to a new apartment and wonder if this oven runs cooler than normal). I found that they were still softer/goopier on the inside than I’d like. I think I’ll try it with a smidge less butter next time so that there is a bit less moisture.

    • Gemma Stafford on September 1, 2018 at 9:04 am

      Hi Caitlin,
      good to have you with us.
      Ovens vary! You may need to check it, it really should bake in the time unless it is a deeper dish.
      Yes, it is sweet! and again if it is a deeper bake there will be less surface area to take the sweetness. I am guessing here at a great rate!
      I hope this works better for you next time round,
      Gemma 🙂

  23. Hannah on August 26, 2018 at 8:34 am

    This recipe is so delicious! I followed it exactly and the Blondies turned out perfectly. 30 minutes was the correct amount of time, and they turned out soft with a little crunchy edge which is exactly how I like! 10/10 would recommend, and I have saved the recipe to make again! Thank you!

    • Gemma Stafford on August 27, 2018 at 4:58 am

      Hi Hannah,
      That is a really lovely review, thank you.
      great to note that you followed the recipe exactly, and this is the secret of success in any bake really.
      Well done you, and thank you for being in touch,
      Gemma 🙂

  24. Daniel H on August 20, 2018 at 9:41 pm

    Great recipe! I altered the ingredients and used coconut sugar for the brown sugar and coconut extract instead of vanilla (I love coconut!) and I put cut up caramel squares in place of chocolate chips, it turned out amazing!

    • Gemma Stafford on August 21, 2018 at 3:17 am

      Hi Daniel,
      Wow! you really know how to rock up a recipe! Well done you, this is a re-invention, you will put me out of a job!
      Love it, love coconut too, great idea, well done, I might steal it!
      Gemma 🙂

  25. Alice K. on August 20, 2018 at 1:47 pm

    I do not care for white chocolate. How do you think these will turn out with chocolate chips?

    • Gemma Stafford on August 21, 2018 at 4:14 am

      Hi Alice,
      white chocolate divides nations! love it or hate it 😉
      Yes add any chocolate chip, or do as Richard, another bold baker did here, add chopped fudge, and coconut!
      Experiment to your heart’s content, make the recipes your own.
      Thank you for being here with us,
      Gemma 🙂

  26. pilar29 on August 18, 2018 at 11:11 pm

    Hi Gemma!can I ask how long is the life span of your blondies?thank you

    • Kevin Kurtz on August 19, 2018 at 11:44 am

      Hi! You can cover and store at room temperature for up to 3 days. I hope you enjoy!

  27. Jeff on August 13, 2018 at 5:39 pm

    Hi Gemma,
    Could you troubleshoot for me. I followed the recipe, the center was still gooey at 30 minutes. I went 45 before I pulled it , let it cool some and while the top was browned nicely, the center was very gooey, not in a good way. Any thoughts on where I might have gone wrong?

    • Gemma Stafford on August 14, 2018 at 2:33 am

      Hi Jeff,
      Tell me about your oven. It sounds like a thermostat issue. If the temperature is right then there should be no issue with the bake.
      What type of oven are you using? Is it an OTG, or a full sized one, electric or gas etc. We can figure it out,
      Gemma 🙂

  28. Rodleen on August 13, 2018 at 1:40 am

    I love your recipes. Will give the blondies a try and add some raspberries as well. Will that work?

    • Gemma Stafford on August 14, 2018 at 4:49 am

      Hi Rodleen,
      I am not sure raspberries will work so nicely with a butterscotch flavor, it is a matter of taste! I think they will also bleed into the batter and add moisture.
      I would serve them on the side, to be sure.
      Raspberries and chocolate go beautifully together, you could try that,
      Gemma 🙂

  29. Jeff on August 10, 2018 at 5:19 pm

    Hi Gemma,
    My son doesn’t do chocolate. Would butterscotch chips work?

    • Gemma Stafford on August 11, 2018 at 2:43 am

      Hi Jeff,
      Yes! and very good that would be too. Not the most available ingredient, so lucky you to find these!
      Gemma 🙂

  30. Lexi on August 10, 2018 at 4:04 pm

    You said I the video that this is the best recipe you’ve come across, so out of curiosity, where did you find it?

    • Gemma Stafford on August 11, 2018 at 2:56 am

      Hi Lexi,
      Most recipes are a development of some traditional recipe or other. We develop these recipes by adjusting ingredients, adding others, changing sauces, toppings etc. We developed this one here in my kitchen. Olivia and I work on recipes daily, testing, tasting, adjusting to find the best possible one to bring to you.
      Is this what you mean?
      FYI: If I use recipes as I find them, because they work well without any adjustment, then I reference the source.
      Gemma 🙂

  31. Lexi on August 9, 2018 at 2:31 pm

    No white sugar?

    • Gemma Stafford on August 10, 2018 at 2:29 am

      Hi Lexi,
      Not in this recipe. This tends to be a caramel type flavor, and the brown sugar helps. you can use white if you need to, but the flavor will be slightly different,
      Gemma 🙂

  32. Janis on August 3, 2018 at 7:05 am

    Jenna this recipe is delicious! I would like to double it, but seems like it will be too greasy. Advice on proportions for doubling please.

    • Gemma Stafford on August 4, 2018 at 4:15 am

      Hi Janis,
      You can reduce the fat a little in this recipe if you are doubling it, also the sugar! I think it will tolerate 2ozs reduction in both sugar and butter. It is a moist thing, and if you are using the chocolate it adds more sweetness and moisture. Go for it, it should work really well for you.
      thank you for this question,
      Gemma 🙂

  33. Binu on August 2, 2018 at 8:54 pm

    Hello, I m making this recipe with a few changes. Using 1/2 cup sourdough n 1 cup whole wheat flour to replace the flour . Used 3/ 4 cup chopped white chocolate n roasted cashews. Mashed bananas to replace eggs. The batter tastes yum. Will let you know how it turns out! Thanks for helping me create my own version for sourdough blondies! ☺️

    • Gemma Stafford on August 3, 2018 at 2:10 am

      Binu, you sound like a bold Baking Genius!
      I will be delighted to hear how this worked out for you, very interesting,
      Gemma 🙂

  34. Maansi on August 1, 2018 at 10:08 pm

    These are truly the best blondies ever. My family and friends keep asking me to make them again and again.
    I just have one question, do you use light brown sugar or dark brown? Last time I used dark brown, they tasted good but didn’t look very blonde.

    • Gemma Stafford on August 2, 2018 at 1:00 am

      Hi there,
      I use a light brown sugar. Dark brown sugar will be very high in molasses, and the flavor and color will be affected.
      I am delighted with this lovely review of this recipe, many thanks,
      Gemma 🙂

  35. Pearly on July 26, 2018 at 8:40 am

    Oh Gemma! I’ve been following you since 2014. Your brownie caramel trifle was the first dessert I experimented and what a hit it was! Post that I ventured on the best ever blondies and oh boy I’m ecstatic about the result . I wish I could speak to you so that you hear the joy in my voice. Thanks for such detailed recipes and home made recipe basics, life is so much sweeter😊

    • Gemma Stafford on July 27, 2018 at 4:02 am

      Hi Pearly,
      That is so good to hear. you have been on almost the whole journey with me so, and it has been a long road at this point.
      thank you for your lovely review of the recipes, I appreciate your kind support.
      Gemma 🙂

  36. Leslie on July 23, 2018 at 6:54 pm

    These truly are the Best Ever Blondies!! ❣️Thank you for showing us how simple they are to bake 😊and delicious to eat!

    • Gemma Stafford on July 24, 2018 at 4:12 am

      Hi Leslie,
      Thank you for taking the trouble to write this kind review, I appreciate it, and others will too,
      Gemma 🙂

  37. cathy del rosario on July 22, 2018 at 9:23 pm

    no need to add baking powder or baking soda?

    • Gemma Stafford on July 23, 2018 at 1:18 am

      Hi Cathy,
      Brownies and blondies are meant to be dense, you would not use a raising agent in this type of bake. That does not mean that you can’t, but it changes the texture.
      Thank you for being in touch,
      Gemma 🙂

  38. Lexi on July 20, 2018 at 2:18 pm

    Should I bake these in the convection setting?

    • Gemma Stafford on July 22, 2018 at 3:29 pm

      I don’t but you can if you want. Just keep an eye on them so they don’t over bake.


  39. Louise Taua on July 20, 2018 at 7:00 am

    Hi Gemma you are my inspiration.. I am a mother of 7 children and work full-time and when I come home the last thing I want to do is cook😄. 3 months ago I was searching through the internet just looking at 3 ingredient recipes and came across your cookies. That’s when I started becoming obsessed with all your recipes😆😆. I look forward to coming home to cook for my family and dessert is their favourite time😋😋 of the day. I look forward to your new recipes every week. Thank you so much for sharing your wonderful and delicious talent to the world. Gods blessings ❤️❤️… By the way we had Blondie’s for dessert 😋😋😋

    • Gemma Stafford on July 20, 2018 at 7:53 am

      Hi Louise,
      Wow! that is a very busy household indeed. There were five children in my family, and my mum’s way was to get us all cooking! That explains why I am where I am today. Harness all that energy, and one day you will be sitting back, feet up, being served! You wish <3
      Thank you for being here with us, and for giving us a picture of your family, I have to say I am smiling!
      Gemma 🙂

  40. Sydelle on July 17, 2018 at 9:30 pm

    The best Blondie’s ever😍

    • Gemma Stafford on July 18, 2018 at 2:37 am

      Hi there,
      Thank you for this very kind, succinct, review!
      I am happy to have you with us,
      Gemma 🙂

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