An insanely good blondie

I have been waiting for Georgina Hayden‘s cookbook for a while now. It took an extra month or two to be available in South Africa, but finally, it’s here! And what a beautiful book it is. I can tell there will be a few recipes i’ll be cooking/baking from this – but up first, it had to be ‘an insanely good blondie’.

Generally, when I’ve crave a blondie, I default to a Nigella recipe that also uses oats, it’s tried and trusted. But this recipe… may just be the new go-to recipe. This was also super simple to create, and the results… well, look at the Rudi Rating!


An insanely good blondie

Recipe from Georgina Hayden’s Stirring Slowly: Recipes to restore and revive


  • 2 teaspoons baking powder
  • 1/2 heaped teaspoon sea salt
  • 250g plain flour
  • 180g coconut oil, or unsalted butter, or a mixture of both
  • 300g soft light brown sugar
  • 2 large eggs, beaten
  • 1 1/2 teaspoons vanilla extract
  • 125g good-quality dark, milk or white chocolate, or a mix of chocolates


Preheat your oven to 180°C. Grease a 20cm square cake tin and line with grease-proof paper. Whisk the baking powder, sea salt and plain flour in a bowl and leave to one side. Melt the coconut oil (and/or butter) in a medium pan, over a low heat. Add the sugar, breaking up any hard clumps,, and dissolve slowly into the coconut oil. As soon as you have a golden caramel, remove the pan from the heat and pour into a large mixing bowl. (Don’t worry if the sugar is a little grainy, it will come back again once you add the remaining ingredients.)

Leave to one side for 25 minutes,, then whisk in the eggs and vanilla extract. Fold in the flour mixture with a large metal spoon, until everything is just mixed together – try not to over-beat it. Chop the chocolate into chunks and stir it in, then spoon the blondie mixture into the prepared tin. Smooth out into one even layer and pop into the oven for 30 minutes – until it is cooked, has a lovely crust but is still just a little soft.

Leave to cool in the tin for 10 minutes, then quickly and efficiently transfer to a cooling rack. Leave the blondies to cool for another 10 minutes, then cut into 20 pieces. Leave on a rack till completely cool. Then store in a cake tin or tupperware box for up to 3-4 days – if they make it that long. (Although weirdly i do think these are better the next day…) Heavenly.

I’m really enjoying this book, if you like to spend time in the kitchen, I would recommend taking a look!

Let me know if you give these blondies a go! Happy baking.

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