Blondies from Bake: My Best Ever Recipes for the Classics (page 52) by Paul Hollywood

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on October 12, 2023

    I made 1/2 recipe in a 5.5" x 8" pan; baking time was as stated, but the blondies went from underbaked to overbaked very quickly, so unfortunately they were drier and more cakey than they should have been. Feeling lazy, I skipped the decorations and instead used the total weight of white chocolate as chips folded in (not sure why you'd bother with such a small amount in the batter to begin with) - it seemed like a good amount and did not make the blondies too sweet. I did not increase the pistachios in the batter as there were plenty already. I did double the raspberries and would use even more as their tartness really perked up the flavor. Overall, these were good, not great - might make again if I had all the ingredients.

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