These blondies are soft, fudgy, slightly spicy and filled with bites of fragrant pink peppercorns. They’re both delicate and intense while containing a mandatory serving of browned butter that gives it a kick of flavour.
Blondies aren’t as well known as their brownie counterpart but they’re just as delicious! Similar to brownies, the variations are unlimited. Cakey, fudgy, dense, soft, chewy and so on. They’re also easy to adapt and the number of flavour combinations are unlimited.
What Are Pink Peppercorns?
Despite the name, pink peppercorns aren’t actually peppercorns. They’re little dried berries that are mildly spicy, slightly sweet and resemble a peppercorn. They’re often blended together with black and white peppercorns then used in savoury dishes as a seasoning.
The unique flavour makes them a great addition to desserts. They can be a bit difficult to find but I’ve seen them for sale on Amazon and online grocers. You may also find them at independent health stores or very large supermarkets.
Tips & Tricks To Making The Perfect Blondie
In my experience, the perfect blondie is dense and very fudgy with slightly chewy edges and an intense toffee flavour. It’s almost cross between a brownie and cookie taking the best elements of both and throwing them into one tasty snack.
Overbaking will cause the blondies to become tough and brittle. Blondies are essentially brownies without the cocoa and chocolate so you want to bake them in a similar way. The middle should look slightly undercooked which is perfectly fine as they’ll continue to cook as they cool.
Tip: If you accidentally overbake your blondies then submerge your baking tray into a larger tray filled with ice-cold water. This will shock the blondies into cooling quickly rather than allow them to continue cooking as they cool.
Other Flavour Combinations
If you can’t find pink peppercorns then these blondies still taste amazing without them. The decadent, fudgy toffee base with melt in the mouth white chocolate makes for an unbeatable bar.
Here are a few alternative additions if you still want to add a bit of life to your blondies:
- Dark chocolate with toasted hazelnuts: Anything that hints to my childhood love for Nutella is always a winner!!
- Swirled nut butter: An underrated technique that’s perfect for both blondies and brownies. It’s so simple yet looks and tastes amazing!
- Mixed spices: Nothing can go wrong with throwing a pinch of cinnamon or nutmeg into the mix!
- Salted caramel: I’ve fallen hard for caramel recently! Transfer the blondie batter to your baking tray then warm up the salted caramel slightly until it becomes runny. Swirl it throughout the blondie batter then bake as normal.
I hope you enjoyed this recipe! Click here for more delicious blondies & brownies to try.
Pink Peppercorn Blondies
A classic blondie with hints of crushed pink peppercorns and browned butter gives a unique twist to this delicious snack bar.
- 225 g (¾ Cup + 2 Tbsp) Unsalted butter
- 225 g (1 Cup + 1 Tbsp) Light brown sugar, packed
- 2 Large eggs, room temperature
- 1 Tbsp Vanilla extract
- 270 g (2 Cup + 2 tbsp) Plain flour
- 1 Tsp Baking powder
- ½ Tsp Salt
- 1 – 2 Tsp Crushed pink peppercorn, depending on how intense you want the flavour to be
- 150 g (5 oz) White chocolate, roughly chopped
Add the butter to a small saucepan and place it on a medium heat. Swirl it around until it melts. The butter will begin to bubble, sizzle and turn quickly from golden yellow to medium brown.
The butter will be complete when the sizzling lowers, the bubbles become foamy and you begin to smell a nutty, fragrant aroma. This will take 3 – 5 minutes. Remove the saucepan from the heat and pour the browned butter into a heatproof bowl. Set it aside to cool for 5 minutes until it cools down slightly.
Preheat oven to 180 C (350 F) and grease then line a 9 x 9 inch non-stick baking tray with parchment paper.
Once the butter is warm to touch, pour it into a mixing bowl along with the light brown sugar and whisk. Now add the eggs and vanilla extract then whisk again until combined.
Fold the flour, baking powder, salt and crushed pink peppercorns until a batter forms.
Finally, fold in the white chocolate then spoon the batter out into a lined baking tray.
Bake blondies for 18 – 20 minutes then allow them to cool completely before cutting. It may look slightly underbaked in the middle which is normal. It'll continue to bake as it cools. Serve with a few pink peppercorns and flaky salt sprinkled on top.
- Store these blondies at room temperature for up to 5 days in an airtight container.
- 2 Large Eggs (UK/Europe) = 2 Extra Large Eggs (US)