10 Tasty Brownie & Blondie Recipes To Try

10 Tasty Brownie & Blondie Recipes To Try

Always a crowd-pleaser, brownies and blondies work just as well served cold at picnics as they do warmed-up with ice-cream for a dinner party dessert. From a peanut butter and banoffee combination to salted caramel and pretzels, here are ten new recipes to try...
Photography: merchant gourmet

Gingerbread Caramel Brownies: Claire Burnet, Chococo

For the gingerbread caramel:

  • 50ml of double cream
  • 20g of unsalted butter
  • 60g of caster sugar
  • 40g of golden syrup
  • 1 tbsp of treacle
  • 1 tbsp of water
  • 1 clove
  • ½ tsp of allspice
  • ¼ tsp of ground ginger
  • ¼ tsp of ground cinnamon
  • Pinch of crushed sea salt 

For the brownie:

  • 250g of 70% dark chocolate, chopped
  • 175g of unsalted butter, cut into cubes
  • 125g of light muscovado sugar 
  • 4 eggs
  • 100g of ground almonds (or 100g plain flour if you want it to be nut-free)
  • ½ tsp of crushed sea salt
  • 1 tsp of vanilla extract


  1. To make the caramel, put the cream, spices and salt in a small pan and warm gently to bring it slowly to just boiling point.
  2. Put the caster sugar, golden syrup, treacle and water in another small pan and warm gently to melt the sugar. Once it has formed a dark liquid, increase the heat. Once it comes to the boil, time it for 2 minutes. During that time, regularly lift the pan off the heat to swirl the bubbling mixture (do not stir it!) to ensure that it doesn’t catch on the bottom. After 2 minutes, take off the heat to add the warm cream mixture and then the butter. Then stir the mixture gently on a low heat to ensure that the butter melts in. Pour the mixture through a sieve into the prepared shallow dish lined with baking parchment and leave somewhere cool to set into a gooey caramel for at least 15 minutes.
  3. While the caramel is cooling, melt the chocolate and butter in a bowl set over a pan of barely simmering water. Do not allow the water to boil and once melted remove the bowl from the heat and leave to cool for a few minutes.
  4. Beat the eggs and sugar together in a separate bowl with a hand-held electric whisk, until increased in volume, pale and fluffy.
  5. Fold the ground almonds, salt and vanilla extract into the egg mixture with a large metal spoon, add the melted chocolate mixture and gently fold it all together.
  6. Pour half of the brownie mixture into the prepared tin, drizzle in three quarters of the caramel using a spoon and if you have one, a kebab stick to spread it around the surface of the brownie. 
  7. Then pour on the remaining brownie mixture. Finish by drizzling the remaining caramel mixture in swirly lines on the top of the brownie. 
  8. Bake in the pre-heated oven for 20-22 minutes, until risen at the edges but still squidgy in the middle.  Don’t worry if it seems undercooked, as it will continue cooking after being taken out of the oven. Don’t be tempted to overcook it as the brownie will be dry.
  9. Leave to cool in the tin before you cut into squares of a size to suit you. 

 Visit Chococo.co.uk

Peanut Butter Brownie Banoffee: Rimi Thapar, Love Raw

For the pecan crust:

  • ½ cup of oats
  • ½ cup of pecans
  • 1 tsp of coconut oil
  • 2 tsp of maple syrup

For the cashew banana cream filling:

  • 1 cup of cashews, soaked in hot water for an hour
  • 1 large banana
  • 1 tbsp of maple syrup
  • 2 tbsp of coconut cream
  • Juice of ½ lemon
  • A pinch of salt
  • 1 tsp of cacao powder


  1. For the crust, simply put all the ingredients into a blender and blend until the pecans are more or less broken up. Press this base mix into a silicone mould. 
  2. For the filling, blend all of the ingredients in a blender and pour over the pecan crust. 
  3. If you'd like to have a chocolate layer, hold back a third of the filling and add a tsp of cacao powder to create a third chocolate layer. 
  4. Freeze for about 3-4 hours or overnight. Decorate with nut butter and cacao nibs. You can enjoy it frozen or allow it to defrost slightly.

 Visit EatLoveRaw.com

Chia Seed Brownies: Justine Murphy, MyMuyBueno

For the chia-egg:

  • 1 tbsp of chia seeds
  • 3 tbsp of warm water

Dry ingredients:

  • 200g of plain flour, sifted
  • 50g of ground almonds
  • 300g of coconut sugar
  • 1 tsp of bicarbonate of soda, sifted
  • 60g of cacao powder, sifted
  • Pinch of Himalayan salt

Wet ingredients:

  • 100ml of almond milk
  • 130g of coconut oil, melted

For the topping:

  • 2 tbsp of chopped walnuts, pistachios, pecans or cacao nibs


  1. Preheat the oven to 180°C and lightly grease a 20cm square or rectangular tin with melted coconut oil. Line the base with parchment paper.
  2. Place the chia seeds in a bowl with the warm water, mix well then leave to one side for 10 minutes to thicken up. Stir once in this time to ensure the dry seeds on top have taken on the water below.
  3. In an electric stand mixer with a paddle attachment, combine your dry ingredients. In a separate bowl, mix the almond milk and melted coconut oil with the chia-egg.
  4. Add the wet ingredients to the dry ingredients and leave to mix well for around 5 minutes to ensure all the oil has been incorporated. You will be left with a shiny and very thick mixture.
  5. Pour this into the lined tin and press it down firmly and evenly using a silicone spatula. Sprinkle the brownie with your topping of choice, then bake for 30 minutes in the preheated oven until cooked through but still a little soft in the middle. It will continue cooking from the residual heat of the tin once out the oven.
  6. Leave the brownie to cool in the tin for 10 minutes, then carefully transfer it to a wire rack by lifting the paper. After another 10 minutes, carefully use another wire rack to turn it upside down and gently remove the paper. Leave to cool completely (this part is very important) before cutting into squares. Enjoy.

 Visit MyMuyBuenoPrivateChefs.com

Chia Seed Brownies
Chia Seed Brownies
Salted Peanut Butter Brownie
Salted Peanut Butter Brownie

Brockman’s Gin Brownies: Jan Lawry, Cake & The Country


  • A punnet of blackberries
  • 1-2 tbsp of Brockman’s gin.
  • 165g of soft unsalted butter
  • 200g of dark chocolate, chopped into small pieces
  • 3 whole eggs and 2 egg yolks
  • 1 tsp of vanilla paste
  • 165g of soft brown sugar
  • 2 tbsp of plain flour
  • 1 tbsp of cocoa powder


  1. A punnet of blackberries placed in a bowl and sprinkled with a tablespoon or two of gin. Leave for around an hour.
  2. Prep a 20cm square baking with parchment paper. Line the base and sides and pre-heat your oven to 170°C.
  3. Place the butter and chocolate into a saucepan and heat very gently (absolutely no bubbling or boiling) until the they have both melted. Remove from the heat and set aside. In a large mixing bowl, place the eggs, egg yolks, vanilla and sugar and whisk on high speed until this mix turns pale, thick and fluffy. Keep the whisk going and carefully pour in the butter/chocolate liquid. Now switch off the whisk and fold in the flour and cocoa powder, ensuring it is thoroughly blended.
  4. Pour the mixture into your prepared baking tin. Now, drain the blackberries and drop them into the mix. Place the baking tin into your pre-heated oven (middle to low shelf) and bake for approximately 25 minutes. The top should be set and almost matt in appearance but underneath you need to brownies to retain their characteristic squidgy-ness. Do not overbake.
  5. Remove from the oven and allow to cool completely in the tin before cutting them into squares.  

 Visit BrockmansGin.com

Salted Peanut Butter Brownie: Gemma Simmonite, Gastronome 


  • 300g of soft brown sugar 
  • 150g of dark chocolate – 70% cocoa solids at least 
  • 150g of salted butter 
  • 3 large free-range eggs 
  • 3 ripe bananas, mashed 
  • 110g of self-raising flour, sifted 
  • 1 tsp of baking powder  

For peanut butter batter: 

  • 35g of melted butter 
  • 40g of icing sugar 
  • 120g of peanut butter 
  • A handful of salted peanuts, for topping


  1. Break up the chocolate into rough pieces and add to a saucepan with the sugar and butter, then melt over a low heat, slowly mixing now and then to ensure nothing is sticking and the sugar is dissolving. When you have a nice cohesive mix, set it aside to cool a little.
  2. In another bowl beat your eggs with the ripe mashed bananas, add this to your now cooled chocolatey mixture. Pour in your sifted self-raising flour and the baking powder. Don’t over stir, but make sure everything is combined and you have no traces of flour, little ‘nubbly’ lumps of banana are fine though.
  3. Pour into your greased and lined 12 x 8 brownie tin.
  4. In another bowl, mix together your melted butter, peanut butter and icing sugar. 
  5. Drop little dollops of the salty sweet batter over your brownie mixture and draw through with a skewer or the end of a knife. You’re going for a swirly effect, so embrace your inner artist. Finish off by sprinkling over a handful of crushed peanuts.
  6. Bake in a preheated 180°C oven for 15-20 minutes, you are looking for it to have risen a little, and for the top to have set. It will still feel a little soft, unlike a spring-back ‘sponge feel’, but if inserted, a skewer should still come out cleanish, not wet. The idea of a good brownie is that it is fudgy and soft, not over baked.
  7. This is delicious served warm with vanilla ice cream, but equally delicious cold with a cuppa. These brownies last beautifully in a tin due to the moistness of the banana.

 Visit Gastrono-Me.co.uk

Coffee & Caramel Brownie: Andrea Alden, Napoleon Grills 


  • 200g of dark chocolate, chopped
  • ¾ cup of sugar
  • ¼ cup of butter, melted
  • ¼ cup of plain yogurt
  • 2 eggs, large
  • 1 tsp of vanilla
  • ¾ cup of flour
  • 1 tbsp of instant espresso powder
  • ¼ tsp of baking soda
  • 3 tbsp of caramel syrup
  • Chocolate chips and/or nuts (optional)


  1. Preheat your grill to 180°C and prepare for indirect grilling.
  2. Using a double boiler over medium-low heat, melt the chocolate stirring frequently. Allow the chocolate to cool for a minute or two while you assemble the rest of the ingredients.
  3. Whisk together the butter and sugar, then add the eggs, one at a time, followed by the vanilla.
  4. Sift together the flour, espresso powder, salt, and baking soda, then add it to the butter mixture, stirring until just combined.
  5. Fold the melted chocolate into the batter, followed by any mix ins, like chocolate or nuts.
  6. Pour the brownie batter into a waiting, greased, 8 x 8-inch baking pan. Drizzle the top with the 3 tbsp of caramel topping.
  7. Bake using indirect heat for 35 minutes, or until the brownies have just set and the edges are slightly crisp. It may take a little longer depending on the temperature outdoors. About halfway through, rotate the pan so that all of the edges of the brownie get some heat.
  8. Serve hot or cold, however you like them. Add fruit, whipped cream, vanilla ice cream or more caramel topping.

 Visit Napoleon.com

Beluga Lentil Brownies: Alex Mackay, Merchant’s Gourmet


  • 250g pouch of Merchant Gourmet Simply Cooked Beluga Lentils 
  • 300g of golden caster sugar 
  • 150ml of water 
  • 200g of unsalted butter, plus 20g for the tin 
  • 200g of dark chocolate
  • 3 large eggs 
  • 250g of golden caster sugar 
  • 65g of cocoa powder, plus 15g for the tin 
  • 60g of plain flour 
  • 1 large red chilli, de-seeded, finely chopped


  1. Preheat your oven to 180°C.
  2. Put the sugar, water and 30g of cocoa powder into a small saucepan. Bring to the boil. Add the beluga lentils. Bring back to the boil. Take the pan off the heat. Leave to macerate for 10 minutes
  3. In your microwave or in a bowl over pan of simmering water, melt the chocolate with the butter. Once it has melted, stir until the mixture is smooth. Leave to cool until it is just warm, do not let it go cold. Use an electric mixer to whip the eggs with the sugar for about 5 minutes until they double in volume and you can make ribbons on the top in a figure of 8.
  4. Sieve the cocoa and flour over the top of the egg mixture. Fold together until smooth. Briskly fold this mixture into the just warm chocolate.
  5. Strain the lentils through a sieve, you can keep the chocolate syrup for a sauce. Stir the lentils and diced chilli into the brownies.
  6. Line your 20cm baking dish with soft butter then cocoa powder. Use a rubber spatula to transfer the brownie mixture into the dish.
  7. Bake for 25 minutes in your preheated oven. You can eat the brownie gooey and hot, or set it hard in the fridge overnight to cut into squares.

Visit Merchant-Gourmet.com

Gingerbread Caramel Brownies
Gingerbread Caramel Brownies
Salted Caramel Pretzel Brownies
Salted Caramel Pretzel Brownies

Lemon-Glazed Raspberry Blondies: Ligia Lugo, The Daring Kitchen

For the blondies:

  • 1 cup of all-purpose flour 
  • ¾ cup of caster sugar
  • ¼ tsp of salt
  • ¼ tsp of baking powder
  • 1 tbsp of lemon zest, from one large lemon
  • ½ cup of unsalted butter, melted and cooled
  • 2 large eggs
  • 1 large egg yolk
  • 3 tbsp of fresh lemon juice
  • 1 tsp of vanilla extract
  • 1 cup of frozen raspberries, roughly chopped

For the lemon glaze:

  • ¾ cup of icing sugar
  • 2 tbsp of fresh lemon juice


  1. Preheat the oven to 180°C. Line an 8x8 inch baking pan with parchment paper, leave some extra on the sides so you can lift the bars easily and set aside.
  2. Whisk together the flour, sugar, salt, baking powder and lemon zest in a large bowl.
  3. In a second bowl, whisk the melted butter, eggs, egg yolk, lemon juice and vanilla well.
  4. Pour this mixture into the dry ingredients and stir until mixed well. Fold in the chopped raspberries.
  5. Pour the batter into the lined pan and smooth the top. Bake for 25-30 minutes and let cool completely.
  6. Meanwhile, in a small bowl, whisk together the icing sugar and the lemon juice until well combined. Drizzle the glaze all over the cooled bars in the pan and then spread it evenly with a knife.
  7. Refrigerate the bars for about an hour so the glaze can set and then lift them out of the pan with the parchment paper and slice into bars. You can serve them at room temperature or cold.

 Visit TheDaringKitchen.com

Salted Caramel Pretzel Brownies: AO Life

For the caramel sauce:

  • 50g of caster sugar
  • 2 tbsp of water
  • 30g of unsalted butter
  • 100ml of double cream
  • 1 tsp of flaky salt

 For the brownie:

  • 175g of unsalted butter
  • 175g of dark chocolate
  • 2 eggs
  • 150g of caster sugar
  • 90g of plain flour
  • ½ tsp of baking powder
  • 30g of salted pretzels


  1. Pour 50g of your sugar and 2 tbsp of water into a saucepan, and dissolve the sugar and boil until golden, taking care to not stir it.
  2. Once your sugar is golden, add 30g of your butter to the pan and whisk it in.
  3. Add 100ml of double cream and 1 tsp of flaky salt to the butter and sugar mixture.
  4. Place aside and chill for 20 minutes.
  5. In a separate mixing bowl, beat 2 eggs and 150g caster sugar together, and place to one side.
  6. In another pan, add 175g butter and 175g dark chocolate and melt them together over simmering water on a low-medium heat.
  7. Pace to one side once melted and leave to cool slightly.
  8. By now, your egg mixture should be thick and pale in consistency. Once your melted chocolate mixture has cooled slightly, gently fold it into your egg mixture.
  9. Add 90g of plain flour and ½ tsp of baking powder to the mix, and pour into two baking trays.
  10. Spoon the caramel mixture on top, and swirl it in with a spoon, adding 30g of salted pretzels to the top as you go.
  11. Bake at 160°C for 25 minutes.

 Visit AOLife.com

Sea Salt Caramel Brownies: Hoxton Bakehouse

For the caramel:

  • 100g of caster sugar 
  • 50g of water
  • 100g of double cream 
  • 25g of butter 
  • 5g of sea salt

For the brownie: 

  • 112g of dark chocolate 
  • 112g of butter 
  • 52g of caster sugar 
  • 60g of soft light brown sugar 
  • 20g of cocoa powder 
  • 50g of wholemeal spelt flour 
  • ½ tsp of sea salt 
  • ½ tsp of coffee powder 
  • ½ tsp of vanilla essence 
  • 2 medium eggs
  • 50g of white chocolate chips 


  1. Mix the sugar and water together in a solid bottom pan and gently bring to a simmer. 
  2. Increase the temperature and cook until you get a light caramel colour. 
  3. Add the cream slowly followed by the butter and whisk until all combined. 
  4. Continue cooking and whisking until you can see the bottom of the pan and the caramel darkens.
  5. Add sea salt. 
  6. Pour caramel on to a tray and allow to cool down at room temp. 
  7. Preheat your oven at 170°C.
  8. Using a mixing bowl, place the chocolate in first followed by the sugars and then the butter on top. 
  9. Gently melt over a pot of simmering water. 
  10. Once the chocolate mix is fully melted you need to then whisk in the eggs by hand (try and avoid using an electric mixer as this will add to much air to your brownie mix).
  11. Add the rest of your ingredients and give it a good whisking until the brownie mix is shinny and smooth. 
  12. Spoon your brownie mix into a piping bag and pipe 100g into each silicon muffin mould. 
  13. Spoon your caramel into another piping bag and pipe a spiral around the top of each brownie. 
  14. Bake the brownies for 25-30 minutes.
  15. Allow to cool down for 2 hours.
  16. Pipe more salted caramel on top and swoosh with a pallet knife.

 Visit HoxtonBakehouse.com

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily