Gordon Ramsay Blondies Recipe [+Tips]

I remember the first time I tried making blondies, I was curious about what set them apart from brownies. When I came across Gordon Ramsay’s version, I was hooked instantly. Unlike brownies, blondies are golden, buttery and have this rich caramel-like flavor. Ramsay’s blondies, in particular, bring a luxurious twist with a crispy top and a chewy center that’s simply irresistible.

• What Makes Them Special?

  Ramsay’s blondies combine brown sugar and vanilla in a way that creates deep, complex flavors.

• Texture highlights: Crispy edges with a soft, gooey middle.
• Why try them? A perfect sweet treat that’s easier than fancy cakes but feels gourmet.
• Ideal occasions: Afternoon tea, potlucks or whenever you crave something sweet and comforting.

Gordon Ramsay Blondies Recipe

Ingredients Needed

Let me tell you, gathering these ingredients felt like prepping for a little kitchen magic. Here’s what you’ll need:

• Butter: Unsalted, for control over saltiness. Adds richness and moisture.
• Brown sugar: Light or dark but dark sugar adds a deeper molasses flavor.
• Granulated sugar: Balances sweetness and aids texture.
• Vanilla extract: The secret flavor booster, don’t skimp here.
• Eggs: For binding and structure.
• All-purpose flour: The base that holds everything together.
• Baking powder: For a slight lift-blondies shouldn’t be cakey, just a tiny bit airy.
• Salt: Enhances flavor and balances sweetness.
• Optional mix-ins: Chopped nuts, chocolate chips or toffee bits for added texture and surprise.

Equipment Needed

When I first made these, I realized having the right tools made all the difference. Here’s what to grab before you start:

• Mixing bowls: At least one medium to large for mixing.
• Whisk or hand mixer: To blend sugar and butter smoothly.
• Measuring cups and spoons: Precision is key in baking.
• Spatula: For folding ingredients gently.
• Baking pan: An 8×8 or 9×9 inch square pan works perfectly.
• Parchment paper: To line the pan for easy removal.
• Cooling rack: To cool blondies evenly and avoid sogginess.

Ingredient Science Spotlight

I love the science behind baking because it’s like edible chemistry. Here’s the breakdown of what happens with key ingredients in Ramsay’s blondies:

• Brown sugar’s magic: Contains molasses which adds moisture and a rich caramel flavor. It also helps create the chewy texture.
• Butter: Melts and creates steam, making the blondies tender. It also adds that glossy, crackly top everyone loves.
• Eggs: Proteins set the structure when baked, helping the blondies hold their shape without being dry.
• Baking powder: Releases carbon dioxide, giving a tiny lift without making the blondies cakey.
• Vanilla: Contains compounds that enhance the sweetness and deepen flavor complexity.
• Salt: Balances and brightens all the flavors, preventing the blondies from tasting flat.

Instructions To Make Gordon Ramsay’s Blondies

Here’s my favorite part – the step-by-step. I like to think of it like a fun, mini baking adventure:

1. Preheat the oven to 350°F (175°C). Line your baking pan with parchment paper.
2. Melt the butter gently in a saucepan or microwave until just melted, not browned.
3. Mix sugars and butter: Combine melted butter, brown sugar and granulated sugar in a bowl. Whisk until smooth and creamy.
4. Add eggs and vanilla: Beat in the eggs one at a time, then stir in vanilla extract.
5. Sift flour, baking powder and salt: Add dry ingredients to the wet mixture gradually, folding gently with a spatula until just combined.
6. Fold in extras: If using nuts or chocolate chips, gently fold them in now.
7. Pour batter into the pan: Spread evenly with the spatula.
8. Bake for 25-30 minutes: Check with a toothpick. it should come out with a few moist crumbs, not wet batter.
9. Cool completely on a rack before slicing to allow the blondies to set perfectly.

Common Mistakes & Fixes

I’ve definitely made my fair share of errors making blondies, so here’s what to watch out for:

• Overbaking: Leads to dry, crumbly blondies. Fix by checking early and pulling out when edges are firm but center is still soft.
• Undermixing: Can cause uneven texture and pockets of flour. Fix by mixing until no streaks of flour remain but don’t overmix.
• Using melted butter that’s too hot: Can cook the eggs prematurely. Let butter cool slightly before mixing.
• Skipping parchment paper: Makes removing blondies a headache. Always line your pan!
• Ignoring ingredient temperature: Room temp eggs mix better. Fix by planning ahead and bringing ingredients to room temp.

Smart Substitutions

Sometimes, you don’t have everything on hand or need to adjust for diet or taste. Here are some smart swaps that keep your blondies delicious:

• Butter: Use coconut oil or margarine but expect a slightly different texture and flavor.
• Brown sugar: Substitute with white sugar plus a tablespoon of molasses or honey.
• Flour: Try half whole wheat for a nuttier taste but expect a denser blondie.
• Eggs: Use flaxseed eggs or chia eggs for vegan options (1 tbsp flax/chia + 3 tbsp water per egg).
• Vanilla extract: Use almond extract for a different but tasty flavor twist.
• Add-ins: Swap nuts for dried fruit or seeds to mix things up.

FAQs

What Makes Gordon Ramsay’s Blondies Different From Regular Brownies?

Gordon Ramsay’s blondies are made with brown sugar instead of cocoa powder, giving them a caramel-like flavor with a rich, chewy texture.

Can I Add Nuts To The Blondies?

Yes, you can add chopped walnuts or pecans to the batter for some extra crunch and flavor!

How Do I Know When The Blondies Are Done Baking?

The blondies are done when the edges are golden brown and a toothpick inserted into the center comes out clean, or with just a few moist crumbs.