I’ll never forget the first time I tasted a blondie. It was during a cozy afternoon at a friend’s house. We were curled up with mugs of coffee, chatting about everything under the sun when she handed me a warm, gooey square of something that looked like a brownie’s golden cousin. That rich, buttery, slightly caramelized flavor? It was a moment of revelation. And from then on, blondies became my go-to dessert.
Jamie Oliver’s Blondie Cake recipe takes this nostalgic treat and elevates it with a few unexpected twists. I tried it one rainy weekend when I had a craving for something simple yet satisfying. It was everything I wanted-moist, dense, and packed with flavor. Since then, I’ve made it countless times, each time tweaking it slightly to match my mood. If you’re someone who loves sweet, chewy desserts, this recipe is a must-try.
Jamie Oliver’s Blondie Cake Recipe
Jamie Oliver’s Blondie Cake is rich, indulgent, and surprisingly easy to make. If you’ve ever had a blondie, you know it’s basically a brownie without the cocoa. Instead, it’s packed with brown sugar, butter, and vanilla-creating a warm, caramel-like sweetness. But Jamie’s version? It’s got layers. The mix of white chocolate and a hint of sea salt brings out the complexity of the sweetness in a way that feels both familiar and new.
Here’s how I’ve come to think of Jamie’s Blondie Cake as my go-to comfort dessert:
- Easy to make: No fancy techniques or hard-to-find ingredients. Just a couple of bowls and a whisk.
- Crowd-pleaser: People always ask for the recipe when I make it.
- Customizable: If you don’t like white chocolate, swap it out for something else. There’s room for creativity.
Ingredients Needed
I’ve made this recipe so many times now that I’ve memorized the ingredients by heart. Here’s what you’ll need for Jamie Oliver’s Blondie Cake:
- Butter: The base of any good blondie. It provides moisture and that rich, irresistible flavor.
- Brown Sugar: This gives the blondie its signature caramel notes. Don’t skimp on this.
- Eggs: They help bind everything together and add to the cake’s texture.
- Vanilla Extract: A key ingredient to give the blondie its warm, aromatic sweetness.
- Plain Flour: The foundation of the batter. It holds everything together.
- Baking Powder: A small but necessary addition to make sure your blondie rises properly.
- White Chocolate: Jamie’s recipe calls for chunks or chips. It adds creaminess and a mellow sweetness that complements the rich caramel.
- Sea Salt: A sprinkle of sea salt balances the sweetness and intensifies the flavors.
- Optional: You can toss in some nuts like walnuts or pecans for added texture.
How To Make Jamie Oliver’s Blondie Cake
Making this blondie cake is one of those recipes that feels almost too simple, yet it always turns out perfect. Here’s the step-by-step process:
- Preheat your oven to 180°C (350°F) and line a baking tin with parchment paper. This will make it easy to remove the blondies once they’re done.
- Melt the butter: In a small saucepan over low heat, melt the butter gently. Once it’s melted, remove it from the heat and allow it to cool slightly.
- Whisk the eggs and sugar: In a large bowl, whisk together the brown sugar and eggs until smooth. This creates the base for your cake’s texture.
- Add the butter: Slowly pour the cooled butter into the egg-sugar mixture, whisking constantly to avoid curdling.
- Stir in dry ingredients: Sift the flour and baking powder into the mixture. Fold it gently until everything is just combined-be careful not to overwork the batter.
- Add chocolate and sea salt: Chop the white chocolate into chunks, or use chips, and fold them into the batter. Then, sprinkle in the sea salt. The salt brings out the sweetness beautifully.
- Bake: Pour the mixture into your prepared tin and bake for about 25-30 minutes, or until golden and a skewer comes out clean (with a few moist crumbs).
- Cool and cut: Let the blondie cool in the tin for a few minutes before transferring it to a wire rack. Once it’s fully cooled, slice it up into squares and enjoy!
Ingredient Science Spotlight
Each ingredient in Jamie Oliver’s Blondie Cake plays a critical role in achieving that perfect blondie texture. Let’s break down the science behind the key players:
- Butter: Butter provides both flavor and moisture. Its fat content helps to create a dense, chewy texture while also contributing to the cake’s richness.
- Brown Sugar: The molasses in brown sugar imparts a deeper flavor profile compared to white sugar. It gives the blondie that signature caramel-like taste.
- Eggs: Eggs bind the ingredients together. The proteins in eggs coagulate as they cook, helping to provide structure to the blondie.
- Flour: Flour forms the cake’s structure. The gluten development is minimal in blondies, which is why they stay tender and not too airy.
- Baking Powder: This leavening agent provides lift. It releases carbon dioxide when mixed with liquid, helping the blondie to rise slightly without making it too fluffy.
- White Chocolate: White chocolate adds richness without the bitterness of dark chocolate. The cocoa butter in it contributes to the cake’s smooth texture.
- Sea Salt: Salt is a flavor enhancer. It cuts through the sweetness of the blondie and balances out the richness.
Expert Tips
Over time, I’ve learned a few things to make this recipe even better:
- Don’t overmix: Mix the batter just enough to incorporate the flour. Overmixing can result in a tougher blondie.
- Use room temperature eggs: Cold eggs can cause the butter to seize up. Room temperature eggs blend more evenly into the batter.
- Check your oven’s temperature: All ovens vary, so keep an eye on the blondie as it bakes. If it’s starting to brown too much around the edges but still seems raw in the center, cover it loosely with foil and continue baking.
- Let it cool completely: Blondies may seem a bit too soft when they first come out of the oven. Let them cool down before cutting, as they firm up as they cool.
Recipe Variations
This recipe is versatile, and you can easily tweak it to suit your tastes. Here are some variations I’ve tried:
- Nutty Blondies: Add a handful of chopped walnuts, pecans, or hazelnuts for crunch and richness.
- Dark Chocolate Swirl: Instead of white chocolate, use dark chocolate or even a combination of both. The slight bitterness of dark chocolate contrasts beautifully with the sweetness of the blondie.
- Berry Blondies: For a fresh twist, add some berries like raspberries or blueberries. They’ll soften as they bake, adding a burst of tartness.
- Spiced Blondies: Add cinnamon, nutmeg, or a pinch of ground ginger for an autumnal flavor profile.
Final Words
I can’t think of a better dessert to whip up when I’m craving something sweet but don’t want to spend hours in the kitchen. Jamie Oliver’s Blondie Cake has all the things I love: it’s indulgent, simple, and always a crowd-pleaser. The subtle balance of white chocolate and sea salt makes it feel a little fancy, even if you’re just enjoying it on a quiet night at home.
FAQs
What Makes Jamie Oliver’s Blondie Cake Different From Regular Brownies?
The main difference is the use of white chocolate instead of dark chocolate. This gives the cake a lighter, sweeter flavor and a golden color.
Can I Substitute Ingredients In Jamie Oliver’s Blondie Cake Recipe?
Yes, you can swap out some ingredients. For example, you could use dark chocolate instead of white or try a non-dairy butter substitute.
How Do I Store Jamie Oliver’s Blondie Cake?
Store the blondies in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.