Baking traybakes is one of my favourite activities, but I have finally discovered a baking hack that ensures perfect blondies every time. Traybakes rank among my all-time favourite things to make, especially when I want something straightforward with minimal washing up. Brownies are a staple in our household, and I rely on only one recipe for them. Now, a blondie recipe has earned its place alongside it in that select collection.
The Discovery of a Game-Changing Recipe
I stumbled across this recipe in a book given to me as a gift by a friend at Christmas 2024. Penned by Australian viral baker and cookie shop owner Brooke Bellamy, it features everything from chunky cookies and traybakes to slices, cakes and puddings. Quite frankly, it was an absolute dream of a Christmas present. Having previously attempted various tried and tested recipes from sources like Olive magazine, I had always felt a bit let down by the final result. For whatever reason, blondies seemed far trickier to perfect than classic chocolate brownies.
No matter how golden and slightly cakey they looked on top, my blondies would consistently emerge underbaked on the bottom, leaving a puddle of sweet, gooey mixture. Not that it tasted unpleasant, but a blondie that is simultaneously cakey and underbaked would hardly sail through a technical challenge on the Great British Bake Off, as reported by the Express.
The Secret Technique: Chilling After Baking
One clever technique that Brooke regularly employs across several of her traybake recipes to achieve that wonderfully dense and fudgy consistency lies in what she does with them once they come out of the oven. While many recipes suggest leaving blondies to cool in the tin — or, if you are like me, tucking in straight from the pan as it cools — this is typically done to ensure the traybake keeps its shape. With Brooke's recipes, however, patience truly pays off. Once the blondies have cooled sufficiently — you can gauge this by touching the outside of the tin to feel how much warmth remains — Brooke recommends popping the tray into the fridge.
It took me 28 years to discover this trick, and I will never make blondies any other way. In my view, this works brilliantly for blondies specifically, as previously, certain blondie recipes — regardless of how precisely I follow the instructions — can turn out underbaked and excessively gooey. As someone who prefers their blondies and brownies on the fudgier side rather than the cakey side, a spell in the fridge can transform the final result entirely for the better. Brooke's recipe recommends anywhere between two hours and overnight in the fridge.
Two hours is perfectly sufficient to slightly firm up the blondie without leaving you with an aching jaw. Personally, I prefer a shorter chilling time rather than leaving them overnight. That is not to say I would discourage an overnight rest — however, I would strongly suggest removing the blondies from the fridge and allowing them to return to room temperature to soften beforehand. I have made the error of attempting to eat them straight from the fridge, and my spoon very nearly buckled.
For me, there is an ideal balance of fudgy yet solid, soft yet firm. Do not get me wrong, if you are craving something sweet, waiting a few hours might leave you on edge. Nevertheless, I assure you, it is absolutely worth it.
Additional Benefits of Chilling
Another unexpected benefit that chilling blondies delivers is the textural difference it creates with any chocolate additions you incorporate into the mixture. As there are Kinder Bueno blocks and pieces of Kinder chocolate in this specific recipe, chilling the chocolate and Bueno filling gives the blondies an added bite. The Bueno filling is smooth and contrasts nicely with the crispy shell. Chilling the Bueno chocolate provides more of a bite, working in balance with the fudgy blondie.
So, when you next whip up a blondie, resist temptation and pop them in the fridge. Trust me, it will revolutionise your traybake. You will never look back.
Kinder Bueno Blondie Recipe
Ingredients
- 225g unsalted butter, room temperature
- 110g caster sugar
- 110g dark brown sugar
- Two tsp vanilla extract
- Two large eggs, room temperature
- 260g plain flour
- One tsp salt
- 160g white chocolate chips
- 200g Kinder chocolate, broken into pieces
- 200g Kinder Bueno, broken into pieces
Method
- Preheat the oven to 160°C. Grease and line a 20cm/8-inch square tin with baking paper, ensuring the paper overhangs the sides.
- Beat the butter and sugars in a stand mixer on medium to high speed until pale and fluffy, about three to five minutes. Add the vanilla and eggs, one at a time, scraping down the side of the bowl after each addition.
- Add flour and salt, then combine on low speed until just mixed. Fold in the white chocolate chips, Kinder chocolate, and Kinder Bueno.
- Transfer the mixture into the lined tin. Bake for 25 to 30 minutes until golden brown.
- Leave to cool in the tin before transferring to the fridge for a minimum of two hours, or overnight if preferred. Once cooled, remove from the fridge and slice into nine pieces.
