Blondies from Nigella Kitchen: Recipes from the Heart of the Home (page 313) by Nigella Lawson

  • dark chocolate chips
  • condensed milk
  • light brown sugar
  • butter
  • quick-cooking oats

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

  • MsMonsoon on October 21, 2021

    Heartier than a typical brownie because of the oatmeal. My US version of the cookbook calls for quick-cooking oats. I used regular rolled oats and it seemed ok. They do seem to fall apart a bit more than a gooey blondie, though I could have overbaked, or overmixed, or used too much egg. (I halved the recipe to make in an 8x8, but forgot to halve the egg.). There's no vanilla in the recipe but I guess the sweetened condensed milk provides that type of flavor. Good and super easy. Not as decadent as the Violet Bakery butterscotch blondies. Note says that these keep 5 days.

  • Tashb on January 28, 2018

    A delicious recipe made time after time, also delicious with white chocolate!

  • Cati on October 25, 2012

    Note the indexing shows quick cooking oats. Nigella makes a point of saying porridge oats not instant oats.

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