Buttermilk Blondies


On the way back from work the other day I mentioned to Mr. Love that I had been inspired by the excellent blog The Little Loaf to make some Blondies. First I had to explain what Blondies were – “they’re brownies but without the brown” I said, he promptly stopped the car and told be to get out.

Luckily we were on the driveway and also luckily he was joking, well…. sort of. I have told you before about how Mr L hates brownies to be fiddled with ( check out my Banana Loaf post! ) so the concept of his favourite chocolatey treat without the chocolate really upset him. In hindsight I should have told him whilst at a safe distance and when he wasn’t operating heavy machinery.

Of course when I baked them he not only licked the spoon clean he hoovered up half of them to take to work. The rest I took over to my friend LK’s place for our second round of tiara wearing Jubilee jubilation’s. We scoffed them warm with vanilla gelato and they were SO good! Buttery, gooey and chewy all at the same time plus you get a sugar rush like no other, nice.

Buttermilk Blondies  ( Adapted from “The Ultimate Cook Book” by Bruce Weinstein and Mark Scarbrough )


225g butter, softened
225g soft brown sugar
225g raw caster sugar
3 large eggs
120ml buttermilk
1 tablespoon vanilla extract
300g self raising flour
1/2 teaspoon Maldon sea salt
150g dark chocolate ( 70% cocoa solids ) chopped into 1cm chunks

Preheat oven to 160C.

Grease a 23cm x 33cm tin. Line the base and short side with baking paper in one long piece. This makes it easy to lift the Blondie out of the tin when its cool.


Beat butter and both sugars until lighter in colour – this mix won’t get as fluffy as a normal cake because of the large amount of sugar.

Add eggs one at a time beating very well after each addition.

Keep on beating and add buttermilk and vanilla extract, the mixture may look curdled ( mine did ) but don’t worry. Fold in the sifted flour, salt and choc chips.

Spoon and scrape batter into your prepared tin, place in the centre of the preheated oven for 30-35 mins. The Blondie will have puffed up and risen, now open the oven door, take hold of the tin and sharply rap it against the back of the oven so that it deflates. Say what Miss Love!? You want me to bash all the air out of the cake mid cooking! I hear you loud and clear people. I’ve not gone mad, forcing all the air out creates the gooey and chewy texture. Also it does feel great to do this in a ‘breaking all the rules’ kind of way. Yeah, rock and roll baking!

Continue to cook the Blondie for another 25 mins. To check the cake is done, insert a fine skewer into the centre and if only a few crumbs stick its ready.

Serve warm with vanilla ice cream and some chocolate fudge sauce for a giddy making pudding. Also totally delicious when cold served with a cuppa.

Lemony x

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